Deliciously Authentic Japanese Gyoza
Indulge in these delightful Japanese gyoza, known for their crispy edges and juicy filling. This recipe comes straight from Japan, ensuring you experience the genuine taste of gyoza right in your own kitchen. The perfect blend of seasoned ground pork, fresh vegetables, and aromatic spices is wrapped in delicate gyoza skins, making for a satisfying dish that's perfect as an appetizer or main course. Don't hesitate to roll up your sleeves and embrace the hands-on approach to creating these mouthwatering dumplings. Serve them alongside your favorite dipping sauce for an unforgettable meal that brings a taste of Japan to your home.
N/A
Servings
122
Calories
11
Ingredients
Ingredients
Gyoza wrappers
30 sheets (Ready to use)
Ground pork
2/3 lb (Raw)
Cabbage
1/3 lb (Shredded)
Green onions (or garlic chives)
1 bunch (Finely chopped)
Fresh gingerroot
1 inch (Ground or grated)
Garlic clove
1 (Minced)
Soy sauce
2 tablespoons (Liquid)
Sake
1 tablespoon (Liquid)
Sesame seed oil
1 tablespoon (Liquid)
Salt
1 teaspoon (To taste)
Pepper
to taste (Freshly ground)
Instructions
1
Start by finely shredding the cabbage and chopping the green onions (or garlic chives) as small as possible. This will enhance the texture of your filling.
2
In a large mixing bowl, combine the shredded cabbage, chopped green onions, ground pork, grated fresh ginger, minced garlic, soy sauce, sake, sesame oil, salt, and pepper. Mix the ingredients thoroughly with your hands until well incorporated; this will help to achieve a uniform filling.
3
Lay out a gyoza wrapper on a clean surface. Place about 1 tablespoon of the filling mixture in the center of the wrapper. Moisten the edges of the wrapper with a little water using your fingertip to help seal it.
4
Fold the wrapper over the filling to create a half-moon shape. Pinch the edges firmly to seal, ensuring that no air pockets remain inside. For a decorative touch, you may crimp the edges by folding them over slightly.
5
Heat a skillet over medium heat and add a small amount of vegetable oil, enough to coat the bottom. Once hot, arrange the gyoza in a single layer, making sure they don’t touch each other.
6
Cook the gyoza for about 2-3 minutes, or until the bottoms are golden brown and crispy.
7
Carefully add 1/4 cup of water to the skillet, then quickly cover with a lid to steam the gyoza. Cook for an additional 5-7 minutes, or until the water is fully evaporated and the gyoza are cooked through.
8
Remove the lid, allow them to crisp up for an extra minute if desired, then transfer to a serving plate. Serve hot with your favorite gyoza dipping sauce.
Nutrition Information
7.3g
Fat
5.3g
Carbs
6.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Japanese gyoza?
Japanese gyoza are delightful dumplings known for their crispy edges and juicy filling, typically filled with seasoned ground pork and vegetables.
What is the main protein used in this gyoza recipe?
This authentic recipe uses 2/3 lb of ground pork as the primary protein.
How many gyoza wrappers do I need for this recipe?
You will need 30 sheets of gyoza wrappers.
What vegetables are included in the filling?
The filling includes shredded cabbage and finely chopped green onions or garlic chives.
How should I prepare the cabbage for the gyoza filling?
The cabbage should be finely shredded to enhance the texture of the filling.
What aromatics are used to season the meat?
The meat is seasoned with grated fresh ginger and minced garlic cloves.
What liquids are used to flavor the gyoza filling?
The filling is flavored with soy sauce, sake, and sesame seed oil.
How do I ensure the gyoza filling is well incorporated?
It is recommended to mix the ingredients thoroughly with your hands in a large mixing bowl to achieve a uniform filling.
How much filling should I put in each gyoza wrapper?
Place approximately 1 tablespoon of the filling mixture in the center of each wrapper.
What is the best way to seal gyoza wrappers?
Moisten the edges of the wrapper with a little water using your fingertip to help create a firm seal.
What shape should the gyoza be?
The wrapper should be folded over the filling to create a half-moon shape.
How can I make the gyoza look decorative?
You can crimp the edges by folding them over slightly for a decorative touch.
How do I prevent the gyoza from opening during cooking?
Pinch the edges firmly to seal them and ensure that no air pockets remain inside the dumpling.
What type of oil should be used for pan-frying?
A small amount of vegetable oil should be used to coat the bottom of the skillet.
How long do I pan-fry the gyoza before adding water?
Cook the gyoza for 2-3 minutes until the bottoms are golden brown and crispy.
How do I steam the gyoza in a skillet?
Add 1/4 cup of water to the skillet and quickly cover it with a lid to trap the steam.
How long should the gyoza steam?
Steam the gyoza for 5-7 minutes, or until the water has fully evaporated.
What is the final step to ensure the gyoza are crispy?
After steaming, remove the lid and allow them to crisp up for an extra minute if desired.
What should I serve with these Japanese dumplings?
Serve them hot with your favorite gyoza dipping sauce.
Are gyoza served as an appetizer or a main course?
Gyoza are versatile and can be served as either a satisfying appetizer or a main course.
How many calories are in this gyoza recipe?
Each serving contains approximately 122 calories.
What is the fat content per serving?
There are 7.3g of fat per serving.
How many carbohydrates are in these gyoza?
The recipe contains 5.3g of carbohydrates per serving.
What is the protein content of this dish?
Each serving provides 6.7g of protein.
Can I use garlic chives instead of green onions?
Yes, you can use either green onions or garlic chives for the filling.
Is fresh ginger required?
The recipe calls for 1 inch of fresh gingerroot, either ground or grated, for an authentic taste.
What role does sake play in the recipe?
Sake is used as a liquid seasoning in the filling to provide authentic Japanese flavor.
How much sesame oil is used?
The recipe uses 1 tablespoon of sesame seed oil for the filling.
Is the salt and pepper amount fixed?
The recipe suggests 1 teaspoon of salt and pepper to taste, so you can adjust these based on your preference.
How should the gyoza be arranged in the pan?
They should be arranged in a single layer, making sure they do not touch each other.