Gyoza Dumplings
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.
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.
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
