Japanese Gyoza

These Japanese Gyoza are delightful crescent-shaped dumplings that are a popular dish in Japanese cuisine. They consist of thin wrappers filled with a mixture of minced pork, cabbage, green onions, and ginger, seasoned with soy sauce, sesame oil, and garlic. Served with a dipping sauce made of soy sauce, vinegar, and chili oil, these dumplings offer a harmonious blend of textures and flavors, making them an irresistible appetizer or a main dish.

Recipe

  1. Combine minced cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.

  2. Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.

  3. Use your hands to mix the Filling.

  4. Sprinkle a baking tray with 1 tsp of cornstarch.

  5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).

  6. Place 1 slightly heaped tbsp of filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.

To Cook

  • Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.

  • Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.

  • Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes.

  • Use an egg flip to transfer onto a plate upside down i.e. golden side up.

  • Serve with Dipping Sauce.

Ingredients

Filling

  • 1 1/2 cups of minced green cabbage (use either a food processor or do manually)

  • 1 tsp salt, separated

  • 1 lb ground pork (minced)

  • 1 garlic cloves, crushed

  • 1 tsp ginger, grated

  • 1 tsp sesame oil

  • 1 tbsp cornstarch / corn flour

  • 2 tsp soy sauce hot pepper

Gyoza

  • 1 tsp cornstarch – for tray

  • 40 – 45 round wonton (gyoza) wrappers

  • 3 tbsp vegetable oil

Dipping Sauce

  • 1 Tbsp of rice vinegar

  • 1/2 Cup of low sodium soy sauce

  • 2 stalks of thinly sliced green onion

  • 1 clove of garlic (minced)

  • 1/2 tsp of crushed red pepper

  • 1/2 tsp of minced fresh ginger root

Equipment

  • Food Processor

  • Measuring cups

  • Tbs/Tsp

  • Sheet pan

  • Wax paper

  • Sautee pan with lid

Dipping Sauce

  • Mix all ingredients together. Adjust seasoning as you like and serve.