Gyoza
Classic Japanese pan-fried dumplings filled with ground pork, cabbage, green onion and shiitake mushrooms, seasoned simply with sake, soy sauce, sesame oil, garlic and ginger. Served crisp-bottomed with a soy-rice vinegar dipping sauce. Recipe by Namiko Chen of Just One Cookbook.
⏱️ Prep: 30 min🍳 Cook: 30 min🍽️ Makes 52
Ingredients
| 52 sheets | gyoza wrappers | |
| 1 Tbsp | 15 ml | neutral flavor oil (for frying each batch) |
| 1/4 cup | 60 ml | water (for frying each batch) |
| 1 tsp | 5 ml | sesame oil (for frying each batch) |
| 340 g | ground pork | |
| 140 g | cabbage | |
| 2 | green onion/scallion | |
| 2 | shiitake mushrooms | |
| 1 clove | garlic, minced | |
| 1 inch | fresh ginger, grated | |
| 1 tsp | 5 ml | sake |
| 1 tsp | 5 ml | sesame oil |
| 1 tsp | 5 ml | soy sauce |
| 1/4 tsp | 1.3 ml | Kosher salt |
| — | freshly ground black pepper | |
| 1 Tbsp | 15 ml | rice vinegar (dipping sauce) |
| 1 Tbsp | 15 ml | soy sauce (dipping sauce) |
| 1/8 tsp | 0.6 ml | la-yu (Japanese chili oil), optional |
Instructions
Make the filling:
- (Optional) Wilt the cabbage leaves by blanching or microwaving 1-2 minutes, or salt them to dehydrate and squeeze out the water, or skip this step.
- Remove the core of the cabbage leaves and chop into very small pieces.
- Cut the green onions and shiitake mushrooms into small pieces.
- Combine the ground pork, cabbage, green onion and shiitake in a large bowl.
- Add the minced garlic and grated ginger.
- Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, 1/4 tsp salt, 1 tsp sake, black pepper).
- Mix and knead until the mixture becomes sticky.
- Place a wrapper in your palm, put a small amount of filling in the center, and wet the outer 1/4 inch of the wrapper with water.
Fold: Fold the wrapper in half over the filling and pinch in the center. Make 3-4 pleats from the center toward the right, pressing each against the back of the wrapper; repeat toward the left. (Alternate methods B and C pleat all toward one side.)
Cook:
- Heat oil in a large non-stick pan over medium-high heat. Place the gyoza flat-side down in a single layer.
- Cook until the bottoms turn golden brown, about 3 minutes.
- Add 1/4 cup water, cover immediately and steam about 3 minutes until most of the water evaporates.
- Remove the lid to evaporate remaining water and add 1 tsp sesame oil around the pan.
- Cook uncovered until crisp on the bottom.
- Transfer to a plate and serve with the dipping sauce (combine rice vinegar, soy sauce and optional la-yu).
- To store, freeze on a spaced baking sheet, then transfer to a freezer bag for up to a month. Cook from frozen, steaming 1-2 minutes extra.