Juicy and crispy homemade Japanese gyoza are easy to make at home, and they taste better and healthier than the store-bought ones! With this easy Japanese gyoza recipe and dipping sauce, you can make a delicious meal your family will love in 40 minutes!
Ingredients
JAPANESE GYOZA FILLING:
- 1 lb /450g ground pork
- 60 g Chinese chives ,(garlic chives)
- 0.67 lb /300g cabbage
- 6 gloves garlic ,crushed
- 15 g ginger ,grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon salt ,half to preserved cabbage, another half add into the gyoza filling.
- 1 egg
- 45 pieces gyoza wrappers ,Noted 1
DIPPING SAUCE:
- soy sauce
- rice wine vinegar ,or black vinegar
- sesame oil or chili oil
Instructions
PORK GYOZA FILLING.
- Prepare the cabbage and garlic chives – first straight into 1 cm wide and then into 1 cm long horizontal strips. Put 1 tablespoon of salt on the cabbage and garlic chives. Sprinkle the salt evenly and let it stand for 5 minutes. The cabbage and garlic chives should be finely chopped, then it'll be easier to process and wrap in gyoza wrappers.
- In the meantime, you can crush garlic and grate the ginger. If you chop it, make sure you chop it very small. Otherwise, it may be too spicy. Set aside.
- Squeeze some water out of the vegetables with your two hands. Then put it in another container, and repeat this process until all the cabbage and garlic chives leaves are squeezed out. Set aside. (Noted 2)
- Put soy sauce, egg, sesame oil, crush garlic and grate the ginger, minced pork, garlic chives, and cabbage in the container. Mix all ingredients – mix evenly. (Noted 3)
ASSEMBLE GYOZA
- First, prepare a small bowl of water. Second, sprinkle some flour on a baking sheet. This will keep the gyoza from sticking to the baking sheet
- Put the filling in the middle of the gyoza skin. Apply water to the half-moon on the side of the gyoza skin.
- After folding the gyoza skin in half, grab some folds. Remember that the corners of the two sides don't need to be closed, they're open.
PAN FRIED GYOZA
- Heat 2 tablespoons oil in a large NONSTICK skillet (with lid) over medium-high heat.
- When you place the gyoza, remember to dip the oil in the pan and place them one by one. Pan-fried them in the pan for about 2 minutes until the bottom has a nice golden color. Then pour water into the pan.
- Then immediately cover the pan to steam the gyoza for around 3 minutes.
- Uncover the pan and cook for another 3-4 minutes until all the water has evaporated.
- Ready to serve.
Video
Tips & Notes:
- Japanese gyoza wrappers are the best if you can buy them. The difference with Chinese dumpling wrappers is that the skins are thinner. If you can't buy Japanese gyoza wrappers, you can use Chinese dumpling wrappers. If you roll the gyoza wrappers yourself, you just need to make the wrappers a little thinner and it'll be the Japanese gyoza wrappers.
- When you squeeze them, don't squeeze too dry, about 50% is enough. Otherwise, the gyoza will be too dry when you eat them. Another reason is when you wrap the gyozas, they won't get soggy from too much water. Or when you eat them, the filling won't fall apart easily because it's too moist.
- The main advantage of adding eggs and mixing the filling evenly is that the filling doesn't separate, whether wrapping or frying, even if the dumpling breaks, the filling doesn't separate.
Nutrition Information:
Serving: 450g Calories: 36kcal (2%) Carbohydrates: 1g Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 1g (6%) Cholesterol: 11mg (4%) Sodium: 191mg (8%) Potassium: 49mg (1%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 71IU (1%) Vitamin C: 3mg (4%) Calcium: 7mg (1%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
