- Dish type
Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savoury mixture of pork mince and Japanese flavours.
Yorkshire, England, UK
19 people made this
IngredientsMakes: 40 gyoza dumplings
- 340g pork mince
- 1 egg
- 2 teaspoons sake
- 2 teaspoons mirin
- 1 tablespoon soy sauce
- 2 spring onions, sliced
- 2 teaspoons minced root ginger
- 50g shredded cabbage or Chinese leaf
- 40 gyoza dumpling pastries (wrappers)
- 2 tablespoons vegetable oil
- 120ml water
- 4 tablespoons rice wine vinegar
- 4 tablespoons soy sauce
MethodPrep:1hr ›Cook:10min ›Ready in:1hr10min
- Combine pork mince, egg, sake, mirin, 1 tablespoon soy sauce, spring onion, ginger and cabbage. Mix well.
- Place 1 to 2 teaspoons of filling in a gyoza wrapper. Rub water around the edges, then fold over to make a semicircle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (it should look like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat till all filling is used.
- Heat the vegetable oil in a frying pan over medium high heat. Place dumplings in pan and fry till bottom is browned, about 3 to 5 minutes.
- Once browned, add 120ml of water to the pan. Cover and cook 5 minutes.
- Meanwhile, for the sauce, mix together the vinegar and soy sauce.
Reviews & ratingsAverage global rating:(16)
Reviews in English (4)
Love this recipe!.. I altered the recipe a little bit by adding more ginger and a little bit more shredded cabbage to get more broth when you bite into it, but overall the original tasting of this recipe is great!-23 Jul 2012
by Susan MacFarland
This recipe almost makes it. Add bacon Spam to your ground pork and you won't believe how good these will be. Also, I use Savoy cabbage or Napa cabbage as it is sometimes called. It is a little softer and more easily blended with the meat. I also shred a bit of carrot for color. If you use the Spam, you can leave out the egg. I never use egg. The spam holds it all together well.-24 Mar 2018
by Francine McGinty
These are delicious and I will be making them again. The only change I made was I added a small squeeze of honey to the dipping sauce.-23 Mar 2018
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from “The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider,” a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.) &mdashKiera Wright-Ruiz
What is Gyoza?
Gyoza is a dumpling filled with ground meat and vegetables wrapped with a thin skin. 饺子 (jiǎo zi the original Chinese word for Gyoza 餃子) was adopted to Japanese cuisine from Manchuria which is in northern China.
Japanese Shrimp Gyoza
The Japanese gyoza is a close cousin of the Chinese dumpling (jiaozi), although a much more modern invention. It is said that when the Japanese returned home from the occupation of Manchuria during WW II, they recreated the Chinese jiaozi, but made it their own using local ingredients, very thinly chopped, and a thinner wrapper. The result is a delicious and luscious preparation that is traditionally served with plain soy sauce or a citrus soy sauce such as Ponzu.
Gyoza are often served as the main course at family meals and is a popular side dish or appetizer at ramen noodle shops and izakaya, the Japanese tapas-style restaurant. Filled with meat, such as pork, seafood, or chicken, that's mixed with vegetables, gyoza comprise a filling dish that can be cooked in a variety of ways. The most famous version is the equivalent to a potsticker, the yaki gyoza, with a soft side and a crunchy side—amazing when dipped in the accompanying sauce. The sui gyoza is boiled and found in soups, while the age gyoza is deep-fried.
Our recipe for shrimp gyoza cooked yaki style has an unctuous filling of shrimp mixed with green onions, ginger, and napa cabbage. Pan-friend and then steamed, these gyoza are dipped in a savory and tangy ponzu sauce. If you can't find ponzu, a mixture of soy sauce and rice vinegar in a 1:1 ratio is great.
Gyoza is Chinese dumplings that ground pork and vegetables wrapped in round (pasta like) flour skins and pan-fried. Isn’t Gyoza Chinese food then? What is it doing in Japanese cooking 101? Yes, gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cooking today. It is crispy outside and juicy inside dipped in tangy sauce….mmm, it’s so good that you would not care where it is actually from.
Gyoza is found at Chinese restaurants in Japan, but also a staple dish at Ramen noodle restaurants. Freshly made gyoza at restaurants is wonderful, but it is not that hard to make gyoza at home as good as restaurants especially if you use pre-made Gyoza skins (wrappers). It is a little work to wrap filling with gyoza skins one by one, but it’s well worth it.
The most difficult part to make Gyoza is how to wrap the meat in the skins. Well, it’s not that hard if you watch our video. We’ll show you a couple of ways to shape it. Or make it however makes you happy, it will still taste good.
Meat used in Gyoza is usually pork in Japan, but it could be chicken if you like. We used cabbage in this recipe because it is easy to get at any supermarket, but you can also use nappa cabbege. If you can find Chinese chives, use it instead of green onions since the smell of the vegetable is crucial for Gyoza. However, green onion is OK , like in this recipe, as long as you use enough garlic which compensates the aroma.
- 1 cup cabbage, cooked and minced
- 1/2 lb ground pork
- 4-5 green onions, chopped finely
- 2 Tbsp soy sauce
- 1 1/2 Tbsp Sake
- 1 Tbsp sesame oil
- 1-2 cloves garlic, grated
- 2 Tbsp cornstarch
- 30 gyoza wrappers
- 1-2 Tbsp oil
- 1/3 cup water
- Author: Yuto Omura
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 2 Servings 1 x
How to make my favourite dipping sauce for Japanese gyoza dumplings
- 1 tbsp Rice Vinegar
- 2 tsp Soy sauce
- ½ tsp Chilli oil
- ¼ tsp Ground black pepper
- Measure out 1 tbsp rice vinegar, 2 tsp soy sauce, ½ tbsp chilli oil and ¼ tsp ground black pepper into a small bowl.
- Mix well.
- Serve along side crispy pan fried gyoza dumplings and enjoy!
This recipe is enough for two people so either share from one dish, or divide it into two separate smaller dipping plates. (Enough for about 16 gyoza, 8 each)
Keywords: How to make gyoza dipping sauce from scratch,gyoza sauce easy,gyoza sauce japan,dumpling sauce,gyoza dipping sauce,gyoza sauce quick,Japanese dipping sauces,what is gyoza sauce made of,Japanese dumpling sauce
- Flavour Upgrades – Grate fresh ginger and/or garlic straight into the bowls – it’s quicker and easier than slicing or chopping. You could also add a little sugar to sweeten the sauce if you like.
- Add Ponzu – For a citrus umami hit, add ponzu to the existing sauce, or use it instead of the regular soy sauce.
- Extra Heat – Add fresh chillies or your favourite hot chilli oil. Try Sichuan peppercorn oil for its delicious ‘numbing’ effect.
- Optional Garnish – Top with slices of fresh spring onion, crispy fried shallots, sesame seeds (toasted or regular) or a sprinkling of shichimi togarashi.
- Too Spicy? – Leave out the chilli.
- Too Salty? – Water down with a little warm water, use less soy sauce, or swap for a low sodium soy sauce.
- Too Intense? Add a splash of hot water to thin it out a bit.
Tip: Squeeze as much water out of the cabbage as possible, a little salt will help too. It will make the dumplings much more crunchy.
For another reason too: if you don't squeeze water out beforehand, the filling gets really wet (hey-o) and makes it much harder to get a clean seal
I always chop my vegetables first (food processor helps make uniform chunks quickly) and salt for about 20 minutes to draw out the water. Squeeze out either by hand or in a cheesecloth. It will make forming the dumplings much easier.
Would you recommend steaming the cabbage first? One of the times I made dumplings like this, they called for the cabbage to be steamed and then squeezed dry before adding to the mixture, but after I steamed it it was hot as fuck and hard to squeeze and I was worried it would cook the filling so I had to let it cool down first.
Iɽ also suggest chopping the veges finer. The cabbage in the gif is a bit too chunky to cook through properly from my experience.
Most of the ingredients in general will "weep" so managing them well is what makes a good dumpling. Which ain't covered here.
This goes for making egg or spring rolls too.
I have a potato ricer and I use that for squeezing every ounce of liquid out of my veggies - cabbage, sweet potato, onion, even the garlic.
Would a salad spinner work?
Yes! I came here to make this exact comment. Salt the cabbage, leave for 10 mins and squeeze out the excess water.
Hey can I make this without the sake?
This is what I came here to say. Bravo!
I mince the cabbage and use a couple teaspoons of kosher salt per pound. Let it sit in a mesh strainer over a bowl for 15-20 minutes then wrap it in a big dish towel and squeeze the everliving bejeezus out of it. If you but some elbow grease into it you'll basically get all the water out.
Genuine question. Am I supposed to cut them and then squeeze or squeeze the cabbage while it's whole?
Reddit gold to whomever writes out the recipe with details so I don't have to copy this down and scavenge comments for cook times.
Ingredients for 80 gyozas
2 cups cabbage, finely chopped
1 cup nira chives, finely chopped
½ cup shiitake mushroom, finely chopped
In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
Homemade Gyoza Wrappers
This gyoza wrapper recipe can be used for making wonton dumplings as well! This recipe is for those of you, who can’t easily buy dumpling wrappers in your local store or for anyone who would love to make gyoza wrappers from scratch.
This post covers all you need to know about making gyoza wrappers from scratch, including cooking tips, storing and other FAQs you might have about homemade gyoza skins.
What are gyoza wrappers made of?
Water, salt and flour are the 3 simple gyoza wrappers ingredients you will need.
How to make gyoza wrappers from scratch?
The whole process is simpler than you think. I will show you and explain how to make homemade gyoza skins the easy way, how to roll them as well as how to store and cook ready gyoza dumplings.
You will need a bowl and a spatula. In the bowl, combine together flour and salt. Pour in hot water and mix the mixture until all the water is absorbed by flour. Then, mix until the dough comes together.
If you feel the dough is hard, add 1 or 2 more tablespoons of water. Don’t be tempted to add way too much water just because you feel like it is hard to knead. It will come together after kneading.
Homemade gyoza dough is similar to Pasta Dough. You need to make an effort kneading it, but it will be worth it in the end.
After 5 minutes of kneading, you should end up with a smooth dough. It then rests for 15 minutes or more in a plastic bag. During this time, it will soften slightly more.
Rolling gyoza wrappers
Option 1: The traditional Japanese way of rolling gyoza skins is by rolling the dough into a sausage and cutting it into evenly-looking pieces. Each piece is then flattened with a hand and rolled out thin. For this a smaller – thinner rolling pin is traditionally used.
Option 2: Roll out half of the dough thin and cut out circles using a large cookie cutter. This way all your homemade dumpling wrappers will look the same and so will your gyoza dumplings.
Option 3: A combination of the above – roll out a piece of a dough and to achieve the perfect circle shape, simply use a cookie cutter.
If you are using the second option and having hard time rolling the gyoza dumpling dough thin enough in the middle, try my trick: simply cut a few circles out – around the edges. Then roll out the area that has become a new edge. Cut a few more wrappers out. Again, roll and cut and so on.
No matter what option you choose, try to roll these dumpling wrappers as thin as possible. They will thicken once cooked so if you make them thick, they might not cook through around the sealed edges.
Can I make gyoza skins ahead?
Yes, you can. You can freeze them or refrigerate them. But, there are few things you should know before you start:
- Flash-freeze gyoza skins for 30 minutes by placing them onto a tray lined with baking parchment (make sure they are not touching each other), then store in a ziploc bag – you can stack them on top of each other since they should be hard at this stage. No need to dust them with flour.
- To thaw, simply place them onto a floured worktop. They will need about 10-15 minutes. Please note that I find that some tend to dry out around the edges which makes them harder to fold (they can break too).I am not sure how to eliminate this completely, but covering the gyoza wrappers with a damp kitchen cloth while waiting for them to thaw could help a bit.
- You will also need more effort to seal the edges after you have filled the wrappers with a filling, so pinch them well several times with your fingers.
- Make sure to use water around the edges when sealing them.
- Make sure each gyoza wrapper disc is covered in a generous layer of cornstarch/flour (one side is enough), then you can stack them on top of each other. I normally do about 5 per stack. Place the dumpling wrappers into a ziploc bag and store until the next day.
- They should not dry out this way, if airtight.
- When keeping gyoza wrappers in the fridge for a longer period of time, they will turn brown. This might not look pretty, but it’s OK.
My recommendation: I personally prefer making homemade gyoza dumplings right after I prepare the gyoza skins. The reason is simple, I make a large batch and freeze them. Then, I take as many as I like from the freezer. They are great for meal prep!
More useful tips:
- Every flour acts/works differently – some contain more moisture than others. Also, depending on the humidity and the altitude you live it, you might need to add a slightly different amount of water. For best results, always begin with ½ cup of water and add only when it is needed.
- Make sure not to end up with a very soft dough as this will make it hard for you to fold the wrappers – they will be sticking to your fingers a lot.
- A harder gyoza wrapper dough is better than soft.
- Either cornstarch or all-purpose flour can be used to dust them, so they don’t stick to each other.
- Instead of plastic wrap, you can use a Ziploc bag or any plastic bag you have on hand.
- If you don’t have a cookie cutter, try using a mug or glass that is a 4-inch (10-centimeters) wide.
How to cook gyoza dumplings
You can steam them, boil them or pan-fry & steam.
I personally prefer the third option where you place the dumplings in a large skillet/frying pan with sesame oil. Once the bottoms are crispy and brown, pour in ½ cup of water and close with a lid. Cook on medium-low for about 5 minutes or until the water is evaporated and the dumplings are cooked through.
You might need to add more water at a later stage and cook them longer when cooking them from frozen (about 10 minutes).
If you would like to try more Japanese recipes, here are some tasty ideas for you:
All of these are homemade and believe it or not they are very simple.
I tried my best to explain everything in detail so you can have a go at making gyoza skins from scratch successfully. If you do give this recipe a try, please let me know in the comments section.
Heat a large pan over medium high heat. Add the vegetable oil to the pan, and begin to form rows of the gyoza in the pan, making sure the rows are separated. Allow the gyoza to cook for 3-5 minutes, occasionally lifting the gyoza with a spatula in order to prevent sticking to the pan. Once the bottom is cooked and nicely browned, pour 1 cup of water into the pan, cover with a lid, and allow to steam for another 3-5 minutes.
While gyoza is steaming, in a small bowl combine soy sauce, chili oil and vinegar and set aside.