Gyoza Dumplings

Name: Gyoza Dumplings
Prep time: 30 min
Total time: 10 min
Yield: 6+
Ingredients: 3

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I am seriously in love with Gyoza!. The crispy golden base and the steamed top. Crispy and slightly chewy at the same time. I also love the way it’s cooked – just in a pan – no steamer required!

It’s honestly one of my all-time favourite foods. And I am getting faster at the assembly the more I make 🙂

Original recipe can be found here.

Stock up on lots of gyoza wrappers from your local asian store so you easily make them when you get a craving.

Freeze in a covered container making sure they are separated then store in a ziplock bag in the freezer.

Serves: 6+

Prep Time: 30 mins

Cook Time: 10

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Ingredients

FILLING:

1 1/2 cups green cabbage, very finely chopped
1 tsp salt (2 half tsp separated)
1 lb / 500g ground pork (mince) (fattier the better)
1 cup garlic chives, finely chopped or green part of the scallions
1 garlic clove, crushed
1 tsp ginger, grated
1 tsp sesame oil
1 tbsp cornstarch / corn flour
2 tsp soy sauce

GYOZA:

1 tsp cornflour (cornstarch) – for tray
40 – 45 round wonton (gyoza) wrappers – 1 1/2 packets
3 tbsp vegetable oil (or other cooking oil)

DIPPING SAUCE:

2 tbsp Soy sauce
1 tbsp Rice wine vinegar
2 tsp Chilli oil or Sesame oil
1 tsp Sesame seeds

Instructions

Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
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. Use your hands to mix the filling.
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour. 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).
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. (See video for demo)

TO COOK

Heat 1 tbsp oil in a large pan (that has a lid) over medium high heat. If cooking from frozen, I lower the heat slightly.
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 (do this carefully as it will splash).
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 a spatula to transfer onto a plate upside down i.e. golden side up.
Serve and enjoy with the dipping sauce.