This is a recipe for Japanese gyoza dumplings. You will find here instructions for folding, freezing and cooking using 2 methods. Works with ground pork, beef, chicken or a combination of these!
Shred cabbage. Transfer it into and sauté for 5 minutes. Add pressed garlic and grated ginger and sauté for about 2 minutes. Stir in soy sauce and sauté for a further 2-3 minutes. Turn off the heat and transfer the mixture into a bowl to cool down.
Meanwhile: season ground beef with salt and pepper and mix well (use a fork or your hands).
When the cabbage mixture is cooled down to room temperature, process it in a food processor to get a finer mixture. Add this to the meat and mix well.
Spread gyoza skins onto a lightly floured worktop. Put a small amount of meat mixture in the middle of each gyoza wrapper (about 1.5-2 teaspoons). Dip your finger in water and run it along half of the wrapper. Fold the dry half over and pinch in the middle. Take the dumpling in one hand and fold with another – making 3 folds to the right from the center and then to the left (check the photos and/or video for easy understanding). Repeat with the rest.
Cooking gyoza: Fry & steam: In a skillet/frying pan, heat oil. Place gyoza dumplings in and let them fry on medium-high for a minute or two or until their bottoms are nicely golden brown (or to your liking). When ready, pour in ½ cup of water (120 milliliters) and cover with a lid. Let them steam for about 6 minutes before checking them. If the water has evaporated but the skins don’t look kind of translucent, add about 1/8 cup of water and let them in until the water has evaporated.
Boil: Bring a large pot of water to a boil and put gyoza in. Boil for about 4-5 minutes. Again, check for doneness – skins should be translucent, and filling cooked through. When ready, you can take them out and serve.
Video
Notes
If you can’t find wrappers, you can make them at home. I have a recipe on my blog.
If you don’t have sesame oil, use olive oil instead.
When filling a 3.5-inch (9-centimeter) wide gyoza wrappers, you should get about 32 gyoza out of this recipe. If using larger wrappers, you will get less.
The post above this recipe card contains a comprehensive guide to making gyoza as well as a quick video clip on how to fold them.
Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Keyword: Gyoza recipe
Nutrition Facts
Gyoza Dumplings
Amount per Serving
Calories
41
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
6
mg
2
%
Sodium
116
mg
5
%
Potassium
40
mg
1
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
7
IU
0
%
Vitamin C
3
mg
4
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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