Gyoza Recipe

Name: Teppan Japanese Kitchens Gyoza Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 24 count round gyoza (dumpling) wrappers; 3 tbs water for sealing; 300 g ground pork (preferably 80/20); 1 cup napa cabbage (finely chopped); 2 stalks green onion (finely chopped); 1 tsp garlic (minced); 1 tsp ginger (fresh, grated); 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp sake or dry sherry (optional); 1 tsp salt; 0.25 tsp white pepper; 2 tbs neutral oil (vegetable or canola); 0.5 cup water for steaming; 2 tbs soy sauce; 1 tbs rice vinegar; 0.5 tsp sesame oil; 0.5 tsp chili oil or rayu (optional); 0.5 tsp finely grated ginger (optional)

Inspired by Teppan Japanese Kitchen

Time50m

Serves4

Japanese pan-fried dumplings that are crispy and golden on the bottom and juicy on the inside.

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Ingredients

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Gyoza wrappers and sealing

24 count round gyoza (dumpling) wrappers

3 tbs water for sealing

Filling

10.6 oz (300 g) ground pork (preferably 80/20)

1 cup napa cabbage (finely chopped)

2 stalks green onion (finely chopped)

1 tsp Garlic (minced)

1 tsp ginger (fresh, grated)

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp sake or dry sherry (optional)

1 tsp Celtic sea salt

1/4 tsp White pepper

Cooking

2 tbs neutral oil (vegetable or canola)

1/2 cup water for steaming

Dipping sauce (makes about 6 tbs)

2 tbs Aged soy sauce

1 tbs Rice vinegar

1/2 tsp Toasted sesame oil

1/2 tsp chili oil or rayu (optional)

1/2 tsp finely grated ginger (optional)

Method

Filling

Prepare cabbage

Finely chop the napa cabbage. Sprinkle with a pinch of salt and let sit in a bowl for 5–10 minutes to draw out moisture. Squeeze out as much liquid as possible using your hands or between paper towels; measure about 1 cup packed and reserve.

Mix filling

In a medium bowl combine ground pork, squeezed cabbage, chopped green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sake (if using), 1 teaspoon salt, and 1/4 teaspoon white pepper. Mix thoroughly with a spoon or your hands until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Cover and chill for 10 minutes to let flavors meld; keep a small bowl of water nearby for sealing.

Assembling

Work with one wrapper at a time. Place a wrapper in the palm of your hand. Put about 1 teaspoon (heaping) to 1.25 teaspoons of filling in the center (roughly 12–14 g per dumpling). Dip your finger in the water and moisten the edge of half the wrapper (around the rim). Fold the wrapper in half over the filling to make a semicircle and gently press to seal in the center. Make 3–4 small pleats along one side, pressing each pleat to the flat edge to form the classic gyoza shape and ensure a tight seal. Place finished gyoza on a tray lined with parchment or lightly floured so they do not stick. Repeat until all wrappers are filled (about 24 gyoza).

Cooking (pan-fry then steam)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer, leaving a little space between each (cook in batches if necessary). Fry without moving for 2–3 minutes, until the bottoms are deep golden brown and crisp.

When bottoms are nicely browned, carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Turn heat to medium and steam for 4–5 minutes, until the water has mostly evaporated and the filling is cooked through (pork should reach 71°C / 160°F).

Remove the lid and continue cooking uncovered for 1 minute to re-crisp the bottoms. Use a thin spatula to loosen and transfer gyoza to a plate, crispy side up.

Dipping sauce

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, and optional chili oil and grated ginger in a small bowl. Taste and adjust — add a little more vinegar for tang, soy for saltiness, or chili oil for heat.

Serving

Serve gyoza hot with dipping sauce on the side. Garnish with extra chopped green onion or a sprinkle of toasted sesame seeds if desired.