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The preparation:
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First, cut the cabbage into very thin strips and the spring onions into fine rings.
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Then combine the cabbage, spring onions and minced meat with minced garlic and grated ginger in a bowl.
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Now season the filling with 1 tbsp sesame oil, 1 tbsp soy sauce, salt, pepper and sake and stir well.
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Now take a circular piece of gyoza dough in your hand and put a teaspoon of the filling in the middle.
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Moisten the edge of the dough with a brush or simply with wet fingers.
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Now you can fold the dough halves together. Fold them together fan-shaped and repeat the whole process until the filling and/or the dough is used up.
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Now the gyoza are ready for frying. Heat oil in a pan and place the dumplings with the flat side down. Make sure each dumpling gets enough oil so that it doesn’t stick. Reduce the heat slightly.
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After about three minutes (when the gyoza are golden brown), add ¼ cup of water to the pan and close it with a lid.
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The gyoza are steamed for about three minutes. Then remove the lid and let the remaining water evaporate.
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When there is no water left, add 1 tbsp sesame oil to the pan.
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Fry the dumplings further until they are crispy on the bottom.
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In the meantime, you can prepare the dip. Combine the vinegar with 1 tbsp soy sauce.
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Now your gyoza are ready! Arrange them with the dip and enjoy!
Table of contents:
Summary
Gyoza, the beloved Japanese dumplings, are filled pastries that showcase a delicious blend of vegetables and meat enveloped in thin dough. They come in various forms, with Yaki Gyoza being the most popular, known for its crispy bottom and tender top achieved through a unique cooking method of frying, steaming, and then frying again. Alternatively, Sui Gyoza are boiled and often served in soups, offering a healthier option, while Age Gyoza are deep-fried for a rich, crunchy experience. Originating from China as Jiaozi, Gyoza have become a staple of Japanese cuisine, particularly enjoyed in ramen shops, izakayas, and specialized Gyoza restaurants, especially in cities like Utsunomiya and Hamamatsu. Typically filled with ground pork, cabbage, green onions, and flavored with garlic and ginger, these dumplings are often accompanied by a dipping sauce made of soy sauce and vinegar, allowing for customizable flavor experiences. Making Gyoza at home is also possible, inviting culinary enthusiasts to try their hand at this delightful dish.Gyoza (餃子, gyōza) are very popular filled dumplings in Japan. The filling consists of vegetables and meat, encased in a thin dough. They are incredibly delicious and versatile, whether enjoyed as an appetizer, main course, or quick snack in between.
What types of Gyoza are there?
You can prepare Gyoza in a variety of ways. The fried version (=Yaki Gyoza) is the most popular. However, there are also boiled (Sui Gyoza) and deep-fried Gyoza (Age Gyoza), which you mostly find in Chinese restaurants or specialty Gyoza restaurants. Gyoza are traditionally prepared with a filling of vegetables and meat, but here too you will find many different variations.
Yaki Gyoza
Yaki Gyoza is not the most popular variety for no reason. The mixture of crispy bottom, soft top and juicy filling is simply delicious. This texture is achieved through a special cooking process. First, the dumplings are pan-fried, then steamed with a little water and then pan-fried again until crispy.
The dumplings prepared in this way keep well and are therefore ideal for taking with you on the go in a bento box.
If you're wondering why Gyoza always look so crispy even though they're only pan-fried on one side: they are traditionally always served upside down with the fried side facing up.
Sui Gyoza
Sui Gyoza are boiled dumplings that are often found in soups or broths. Not as greasy as Yaki or Age Gyoza, they are a healthy alternative and especially popular on cold days.
Age Gyoza
Age Gyoza are incredibly delicious, but also quite greasy because they are deep-fried in lots of oil until they are crispy on the outside.
Where can you get Gyoza?
You can find Yaki Gyoza in many places in Japan. They are available in ramen restaurants, Chinese restaurants, Izakayas and Gyoza restaurants. If you order a portion of Gyoza, you usually get six or eight pieces served.
Most Gyoza are eaten in the cities of Utsunomiya and Hamamatsu. There are many special Gyoza restaurants that offer unusual versions.
Where did Gyoza originate?
Gyoza are not a traditional Japanese dish. They originally come from China, where they are called Jiaozi. However, they are so popular in Japan that they have become an integral part of Japanese cuisine.
What are Gyoza typically filled with?
The typical filling consists of
- Pork mince
- Cabbage
- Spring onions
- Chives
- Garlic
- Ginger
- Soy sauce
- Sesame oil
Mushrooms, shrimp, cheese and shiso leaves are also good additions to the filling.
Before eating, the Gyoza are dipped in the accompanying sauce. It consists of equal parts soy sauce and vinegar and sometimes also a little chili oil (“Rayu”). Take less of the dip at the beginning and gradually work your way up to the right amount for you, otherwise the taste of the dumplings will be lost.
Can I make Gyoza myself?
Gyoza can definitely be made at home. It's even easier than it might seem. With a little practice, you'll quickly get the hang of how to shape them best. Plus, you can get creative with the fillings and use the ingredients you like. If you want to save some time, you can buy the ready-made dough at an Asian store and just fill it.
Comments
Sooo incredibly delicious! Most of the time, I prepare a larger batch on the weekend and then freeze the Gyoza in portions (it’s best to first freeze them on a tray so the dumplings don’t stick together). Super practical if you don’t have much time to cook in the evening but still crave homemade Gyoza. Thank you so much for the great recipe! Best regards, Christina
Hi Christina, that's exactly how I often do it, too, because making just 10 isn't really worth it. I also just steam the Gyoza whenever I have a sudden craving, hehe. Best regards, Ryusei
Tolle recipes on your blog. I especially liked the explanations on how to create infinite variations from ramen, kimchi, etc. Maybe you could add a few more gyoza variations.
Hallo Andro, thank you very much for your compliment, it gives us courage and motivation to keep going :) We're very happy about that! We will do that :) Best regards Ryusei Hosono
Thank you for the delicious recipe. How do you prepare the gyozas after you’ve frozen them? Do you thaw them first, or steam them directly while still frozen? Thanks and best regards, Erika
Hi Erika, Steam straight from frozen :) Works perfectly, good luck and enjoy your meal :) Matthias