Gyoza are a popular Japanese dish consisting of dumplings filled with ground meat and vegetables, wrapped in a thin dough. These savory dumplings are often pan-fried to achieve a crispy bottom and a tender, juicy filling. They are typically served with a tangy dipping sauce.
Ingredients
- 1cupcabbage, finely chopped
- 1/4tspsalt
- 200gground pork
- 2clovegarlic, minced
- 1tbspginger, minced
- 3green onions, chopped
- 2tbspsoy sauce
- 1tbspsesame oil
- 1tbspsake
- 1/4tspground pepper
- 30gyoza wrappers
- 2tbspvegetable oil
- 1/4cupwater
Nutrition (per serving)
Calories
34.7kcal (1.73%)
Protein
1.4g (2.7%)
Carbs
0.7g (0.26%)
Sugars
0.2g (0.36%)
Healthy Fat
1.9g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
How to make Gyoza
In a large bowl, combine the cabbage and salt. Let it sit for about 5 minutes, then squeeze out the excess moisture.
Add the ground pork, garlic, ginger, green onions, soy sauce, sesame oil, sake, and ground pepper to the bowl with the cabbage. Mix well until all ingredients are thoroughly combined.
Place a gyoza wrapper in the palm of your hand. Spoon about 1 teaspoon of the filling into the center of the wrapper.
Wet the edges of the wrapper with water using your finger. Fold the wrapper over the filling to form a half-moon shape, pressing the edges together to seal. Ensure there are no air pockets.
Heat vegetable oil in a non-stick frying pan over medium heat. Arrange the gyoza in the pan in a single layer, flat side down.
Cook for about 3 minutes or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the pan and cover with a lid. Steam for about 5 minutes or until the water has evaporated.
Remove the lid and continue to fry the gyoza until the bottoms are crispy again, about 1 minute.
Serve hot with your choice of dipping sauce.
Nutrition (per serving)
Nutrition (per serving)
Calories
34.7kcal (1.73%)
Protein
1.4g (2.7%)
Carbs
0.7g (0.26%)
Sugars
0.2g (0.36%)
Healthy Fat
1.9g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
To ensure a good seal, make sure to not overfill the wrapper.
You can use a non-stick pan with a lid for best results during cooking.
Feel free to experiment with fillings, such as adding shrimp or using chicken instead of pork.
FAQS
How can I store leftover gyoza?
Store leftover gyoza in an airtight container in the refrigerator for up to 2 days. Reheat by frying in a pan until warmed through.
What dipping sauce goes well with gyoza?
Serve with a dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil.
Can I make gyoza with different fillings?
Yes, you can use chicken or shrimp instead of pork for different flavor profiles. Vegetarians can make a filling using tofu, mushrooms, and other vegetables.
What is the best way to ensure the gyoza are sealed properly?
Wet the edges of the wrapper with water and press firmly to seal, ensuring there are no air pockets.
What equipment is needed to make gyoza?
A non-stick frying pan with a lid is recommended for best results during cooking.
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