Homemade Gyoza

Gyoza, one of Japan’s comfort foods, is a delicious pan-fried dumpling filled with a savory blend of ingredients.  It is one of my favorite Japanese food and that is why it is the first recipe featured on my website. 😉

While it’s now a staple in Japanese cuisine, gyoza originally comes from China, where it was brought to Japan by soldiers after World War II. Its crispy and tender texture and different fillings quickly made it a popular dish across Japan.

Gyoza is commonly served as a side dish with ramen or enjoyed as a snack. The perfect blend of ground pork, cabbage, garlic, ginger, and soy sauce makes homemade gyoza an irresistible treat.

This recipe walks you through making homemade gyoza, including tips for pleating, frying, and steaming to create golden, crispy-bottomed dumplings. Pair them with a simple dipping sauce of soy sauce, rice vinegar, and chili oil for an authentic experience.

How to Make Homemade Gyoza

First, we need to gather all our ingredients:

• ground pork
• cabbage
• garlic
• ginger
• green onion
• soy sauce
• sake
• sesame oil
• teaspoon salt
• teaspoon black pepper
• gyoza wrappers
• Water
• Vegetable oil 
  

Prepare the ingredients

Finely chop the cabbage and sprinkle it with salt. Let it sit for about 5 minutes to draw out excess moisture. Afterward, squeeze out any remaining water to ensure the filling isn’t too wet. Peel the garlic cloves and mince them finely using a knife or garlic press. Peel the ginger and grate it using a microplane or fine grater until you have about 1 tablespoon. Finely chop the green onion, including both the white and green parts.

Prepare the Filling

Combine the ground pork, finely chopped cabbage, minced garlic, grated ginger, and chopped green onion in a large mixing bowl. Add the soy sauce, sake, sesame oil, salt, and pepper. Mix everything together thoroughly until well combined. The filling should be moist and flavorful, but not too watery.

Assembling the Gyoza

Take a gyoza wrapper and place it on a clean surface. Scoop about 1 tablespoon of the filling mixture and place it in the center of the wrapper. Do not overfill the gyoza wrapper, it will be difficult to properly seal and burst during cooking. Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper in half over the filling and pinch the edges together, pleating as you go to ensure it is tightly sealed. Repeat with the remaining wrappers and filling. 

Frying the Gyoza

Heat a non-stick pan over medium heat and add 1 tablespoon of vegetable oil. Place the gyoza in the pan, flat side down, ensuring they are in a single layer without overlapping. Fry the gyoza for 2-3 minutes or until the bottoms are golden brown.

Steaming the Gyoza

Once the bottoms are crisp, pour 1/4 cup of water into the pan and immediately cover it with a lid. Allow the gyoza to steam for about 5 minutes, or until the wrappers become translucent and the filling is fully cooked.

Crisping and Serving

After steaming, remove the lid and cook for an additional 1-2 minutes until all the water has evaporated and the bottoms of the gyoza regain their crispiness. Transfer the gyoza to a serving plate and enjoy them while hot.

Dipping Sauce

Prepare a simple dipping sauce by combining soy sauce, rice vinegar, and a dash of chili oil, or adjust to taste based on your preference.

Alternative Ingredients for Homemade Gyoza

• Meat Substitutes: You can substitute ground pork with ground chicken, beef, or even tofu for a vegetarian version.
• Cabbage Variations: Napa cabbage works well as an alternative to regular cabbage, offering a more delicate texture.
• Green Onions:  You can use chives for a milder taste.
• Flavor Enhancements: Add muoms or grated carrots to the filling for extra flavor and texture. You could also replace sake with mirin for a hint of sweetness.

Serving Suggestions

• Serve the gyoza as a side dish alongside a bowl of ramen, miso soup, or stir-fried vegetables.
• For a complete meal, pair with a simple cucumber salad or steamed rice.
• Add chili flakes or garlic paste to the dipping sauce for an extra kick of flavor.

Storing Leftovers

If you have leftover cooked gyoza, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a little oil to regain their crispiness.

FAQs

1. Why are my gyoza wrappers too sticky?
   Gyoza wrappers can become sticky if too much water is used during pleating. Make sure to only dampen the edges slightly.

2. How do I prevent my gyoza from sticking to the pan?
   Ensure your pan is hot enough and coated with oil before placing the gyoza. If they still stick, try using a non-stick pan or increase the oil slightly.

3. Can I freeze gyoza?
   Yes! You can freeze uncooked gyoza. Lay them flat on a baking sheet until frozen, then transfer them to a freezer-safe bag. Cook from frozen by following the same method but adding a bit more water for steaming.

4. What is the best dipping sauce for gyoza?
   A classic dipping sauce includes soy sauce, rice vinegar, and chili oil. You can also experiment with ponzu sauce or sesame dressing for different flavor profiles.

Homemade Gyoza

Preparation Time: 30 minutes
Cooking time: 15 minutes
Servings: 4-6

A simple homemade gyoza recipe with ground pork, cabbage, garlic, ginger, green onion, soy sauce and sake. The gyoza are pan-fried, and then steamed, creating a crispy and tender dumpling. Serve with soy-based dipping sauce.

Ingredients:

• 250g ground pork
• 200g cabbage, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons green onion, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 30 gyoza wrappers
• water
• vegetable oil for frying

Instructions:

1. Prepare all the ingredients.  Finely chop the cabbage and sprinkle it with salt. Let it sit for about 5 minutes to draw out excess moisture. Afterward, squeeze out any remaining water to ensure the filling isn’t too wet. Peel the garlic cloves and mince them finely with a knife or garlic press. Peel the ginger and grate it using a microplane or fine grater until you have about 1 tablespoon. Finely chop the green onion, including both the white and green parts.
2. In a large bowl, combine ground pork, chopped cabbage, minced garlic, grated ginger, chopped green onion, soy sauce, sake, sesame oil, salt, and pepper. Mix until well combined.
3. To assemble the gyoza, place about 1 tablespoon of filling in the center of each gyoza wrapper. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half and pleat the edges to seal the gyoza.
4. Heat a non-stick pan over medium heat and add 1 tablespoon of vegetable oil. Place the gyoza in the pan, flat side down, in a single layer. Cook until the bottoms are golden brown, about 2-3 minutes.
5. Once the bottoms are golden brown, add 1/4 cup of water to the pan and immediately cover with a lid. Steam the gyoza for about 5 minutes or until the wrappers are translucent and the filling is cooked through.
6. Remove the lid and continue cooking until all the water has evaporated and the bottoms of the gyoza are crispy.
7. Transfer the gyoza to a plate and serve with a dipping sauce made from soy sauce, rice vinegar, and chili oil if desired.

Nutritional Analysis per Serving:

• Nutritional Analysis per Serving (3 gyoza): 210 kcal, 9g protein, 18g carbs, 11g fat, 450mg sodium