How to Make Gyoza (Japanese dumplings)
Gyoza (餃子) are pan-fried Japanese dumplings filled with ground pork and vegetables wrapped in a thin dough wrapper. Gyoza originated in China (adapted from 'jiaozi' dumplings), and became a ubiquitous dish in restaurants across Japan following their introduction after the second World War.
Check out our easy recipe for making delicious gyoza at home!
For the gyoza wrappers (around 30-40 gyoza):
- 420 g flour
- 2 pinches of salt
- 200 ml cold water
For the gyoza filling:
- 150 g ground pork
- 20 g chives
- 150 g Cabbage
Seasonings for the gyoza filling:
- 5 g chopped garlic
- 5 g chopped ginger
- 15 ml cooking sake
- 12 ml sesame oil
- 15 ml soy sauce
- 1.5 g sugar
- 3 g of salt (approximately)
- 3 g of pepper (approximately)
1. Mix flour, salt and water in a mixing bowl and knead for 15 to 20 minutes. Then let the dough rest in the bowl for one (1) hour.
2. Make 10 gram balls of dough and then use a rolling pin to flatten each ball into a circle about 10 cm in diameter. These are your gyoza wrappers
3. Finely chop the cabbage and chives and add the salt.
4. In another large bowl, combine the cabbage, chives and ground pork. Then, add all of the seasonings (see list above) and mix well. This will be your gyoza filling.
5. Using a small spoon, place the a small ball of filling onto each dough circle.
6. Wet your fingertips in a bowl of water and moisten the edge of each circle. Fold the dough in half (like a taco) but do not completely seal it. Using your thumb and index finger, bunch up the top edge of the dough once every couple of centimeters- moving from one side to the other. As you fold each bunch, press the folded dough tightly against the back part of the wrapper using your other thumb and index finger. Your finished product should look similar to the gyoza below.
Not confident in your folding technique? Use our Gyoza Tool to make the perfect gyoza every time!
7. Put oil (preferably sesame) in a frying pan and heat over medium heat. Add the gyoza (as many as can fit flat in your pan). Cook until the underside of the gyoza turn a golden brown.
8. Then, add a tablespoon of water, cover the pan with a lid and let the gyoza soak up the water. Cooking is complete when all the water has evaporated.
9. Remove the gyoza from the pan. Add a light drizzle of sesame oil to the gyoza and allow them to dry slightly.
And now you're ready to eat! (We recommend dipping your gyoza in chili oil).