Steamed Gyoza(6) Recipe
Make Steamed Gyoza(6) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gyoza filling
Wrappers & assembly
Steaming & serving
Optional quick dipping sauce (makes ~3 tbsp)
Method
Gyoza filling
- 1
Prepare cabbage
Finely chop the Napa cabbage. Place it in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 5 minutes. Squeeze out excess liquid firmly using your hands or a clean kitchen towel; measure and discard liquid. This prevents soggy filling.
- 2
Mix filling
In a mixing bowl combine the ground pork, squeezed cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, 1 tsp salt, 1/4 tsp white pepper, and 1 tsp cornstarch. Mix thoroughly with chopsticks or a spoon until the mixture becomes slightly sticky and well combined (about 1–2 minutes). This helps the filling bind and stay moist when cooked.
Wrappers & assembly
- 3
Set up
Prepare a small bowl of water and lightly oil your work surface or a tray to place finished gyoza on so they don't stick. Have wrappers and filling ready. Lightly oil your palm with the 1 tsp vegetable oil if desired to make handling easier.
- 4
Fill wrappers
Place one gyoza wrapper on your palm or flat surface. Put about 1 to 1 1/2 tablespoons (roughly 15–20 g) of filling in the center of the wrapper. Be careful not to overfill so wrappers seal properly.
- 5
Seal (basic pleat)
Dip your finger into the water and moisten the outer edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Press the center to seal, then make 2–3 small pleats along one side of the sealed edge pressing each pleat to the bottom edge so the gyoza holds its shape. Ensure there are no gaps. Place each finished gyoza on the lined tray with pleated side up. Repeat until you have 6 gyoza.
Steaming & serving
- 6
Prepare steamer
Pour 500 ml water into a pot or wok that fits your steamer basket. Bring the water to a simmer over medium-high heat. If using a bamboo or metal steamer, line the steamer base with parchment with holes or a cabbage leaf (or spray lightly with oil) to prevent sticking.
- 7
Steam gyoza
Arrange the 6 gyoza in the steamer basket in a single layer, pleated side up, leaving small gaps between them (they will not expand much). Place the basket over the simmering water, cover with the lid, and steam for 8–10 minutes, or until the filling is cooked through (pork should reach 71°C/160°F). Do not lift the lid during the first 7 minutes to maintain steam.
- 8
Finish & serve
Carefully lift the lid away from you to avoid steam burns. Transfer gyoza to a serving plate with a spatula or tongs. Serve immediately with the optional dipping sauce (combine soy sauce, rice vinegar, sesame oil, and chili oil to taste) or your preferred sauce.