Appetizers & Starters

Yaki Gyoza

Experience the perfect harmony of textures with these authentic Yaki Gyoza, featuring a succulent pork and cabbage filling encased in a thin wrapper. Each bite delivers a satisfying crunch from the pan-fried bottom and a tender, steamed top for the ultimate Japanese dumpling experience.

Prep

40m

Cook

15m

Serves

Calories

380kcal

Qty	Ingredient
1 lb 450 g	Ground Pork
2 cups finely shredded 200 g	Napa Cabbage
0.5 cup chopped 40 g	Garlic Chives (Nira) or Green Onions
30 pieces 1 pack	Gyoza Wrappers
2 cloves minced 6 g	Garlic
1 tsp grated 5 g	Fresh Ginger
1 tbsp 15 ml	Soy Sauce
1 tbsp 15 ml	Sake
1 tsp 5 ml	Toasted Sesame Oil
1 tsp 3 g	Cornstarch
1 tbsp 15 ml	Vegetable Oil
0.25 cup 60 ml	Water

2 Method

Step 1. Sprinkle the shredded cabbage with a pinch of salt and let sit for 10 minutes. Squeeze out as much moisture as possible using your hands or a cheesecloth.

Step 2. In a large bowl, combine the ground pork, cabbage, chives, garlic, ginger, soy sauce, sake, sesame oil, and cornstarch. Mix vigorously with your hands until the mixture becomes pale and sticky.

Step 3. Take a gyoza wrapper and place a teaspoon of filling in the center. Wet the edge of the wrapper with water.

Step 4. Fold the wrapper over and create 3-5 pleats on one side, pressing firmly to seal. Repeat until all filling is used.

Step 5. Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in rows or a circular pattern.

Step 6. Fry for 2-3 minutes until the bottoms are golden brown.

Step 7. Pour 1/4 cup of water into the pan and immediately cover with a lid. Steam for 3-5 minutes or until the water has mostly evaporated.

Step 8. Remove the lid and continue to cook for 1 minute to crisp up the bottoms again. Drizzle a small amount of sesame oil around the gyoza for extra aroma.

Step 9. Carefully slide onto a plate and serve hot with a dipping sauce of soy sauce, rice vinegar, and chili oil.

·
Always squeeze the water out of the cabbage to prevent soggy gyoza.
·
Do not overfill the wrappers or they will burst during the steaming process.
·
Use a non-stick skillet to ensure the 'yaki' (fried) bottoms don't tear when serving.
·
For a professional touch, mix a teaspoon of flour into your steaming water to create a crispy 'lace' or wing effect between dumplings.

? FAQ

Can I freeze Gyoza?

Yes, you can freeze them uncooked. Place them on a tray in the freezer until solid, then transfer to a freezer bag. Cook directly from frozen, adding 2 minutes to the steaming time.

What is the best dipping sauce for Gyoza?

The classic sauce is 2 parts soy sauce, 1 part rice vinegar, and a few drops of Rayu (Japanese chili oil).

Can I use ground chicken instead of pork?

Yes, ground chicken or turkey works well, but since they are leaner, you may want to add an extra teaspoon of sesame oil to the filling for moisture.

How do I keep the wrappers from drying out?

While you are wrapping the gyoza, keep the unused wrappers and the finished gyoza covered with a damp paper towel or plastic wrap.

So Ramen

Yaki Gyoza

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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