Gyoza Dumplings Recipe

Introduction

Gyoza dumplings are a popular Japanese dish featuring a savory pork and vegetable filling wrapped in thin dough. These pan-fried dumplings are crispy on the bottom and tender inside, making them irresistible as an appetizer or main course.

Ingredients

• 1 lb ground pork
• 2 cups cabbage, finely chopped
• 1 cup shiitake mushrooms, finely chopped
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 package gyoza wrappers (about 30 wrappers)
• Cooking oil for frying, to taste
• Water for steaming, to taste

Instructions

1. Step 1: In a mixing bowl, combine ground pork, cabbage, shiitake mushrooms, ginger, soy sauce, and sesame oil. Mix thoroughly until all ingredients are well incorporated.
2. Step 2: Take a gyoza wrapper and place about 1 tablespoon of the filling in the center.
3. Step 3: Wet the edges of the wrapper with water. Fold the wrapper in half and pinch the edges firmly to seal. For a decorative finish, create pleats along the edge.
4. Step 4: Heat a frying pan over medium heat and add a small amount of cooking oil.
5. Step 5: Arrange the gyoza in the pan and fry for 2-3 minutes until the bottoms turn golden brown.
6. Step 6: Pour about 1/4 cup of water into the pan and cover immediately. Let the dumplings steam for 5-7 minutes until the water evaporates.
7. Step 7: Remove the lid and cook for another 1-2 minutes to crisp the bottoms once more.
8. Step 8: Serve the gyoza hot with your favorite dipping sauce.

Tips & Variations

• For extra flavor, add finely chopped green onions and a clove of minced garlic to the filling.
• Vegetarian option: Replace ground pork with finely chopped tofu or a mix of mushrooms and vegetables.
• Use a mixture of sesame oil and chili oil for a spicy kick.
• Freeze uncooked gyoza on a baking sheet, then transfer to a bag for easy future meals.

Storage

Store cooked gyoza in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them for a few minutes or steam until warmed through to keep the crispy bottom texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze gyoza before cooking?

Yes, you can freeze uncooked gyoza by arranging them on a baking sheet so they don’t stick together. Once frozen, transfer them to a freezer bag and cook directly from frozen when ready.

What dipping sauces go well with gyoza?

Classic dipping sauces include soy sauce mixed with rice vinegar and a touch of chili oil or sesame oil. You can also add minced garlic, ginger, or green onions for extra flavor.

Gyoza Dumplings Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

These delicious Gyoza Dumplings feature a savory filling of ground pork, cabbage, and shiitake mushrooms wrapped in delicate dumpling skins, pan-fried to crispy perfection on the bottom and steamed to juicy tenderness inside. Perfect as an appetizer or a snack, Gyoza offers a delightful combination of textures and flavors with a simple dipping sauce.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: About 30 dumplings (serves 4) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Filling

• 1 lb ground pork
• 2 cups cabbage, finely chopped
• 1 cup shiitake mushrooms, finely chopped
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Dumplings

• 1 package gyoza wrappers (about 30 wrappers)

Cooking

• Cooking oil, as needed for frying
• Water, as needed for steaming

Instructions

1. Prepare the filling: In a mixing bowl, combine ground pork, finely chopped cabbage, shiitake mushrooms, grated ginger, soy sauce, and sesame oil. Mix all ingredients thoroughly until well combined to create a flavorful filling.
2. Fill the wrappers: Take one gyoza wrapper and place about 1 tablespoon of the prepared filling in the center. Be careful not to overfill to ensure easy sealing and even cooking.
3. Seal the dumplings: Wet the edges of the wrapper lightly with water to help them stick. Fold the wrapper in half over the filling and pinch the edges firmly to seal, creating pleats along the edge if desired for a traditional decorative look.
4. Heat the pan: Place a frying pan over medium heat and add a small amount of cooking oil, enough to coat the bottom of the pan to prevent sticking and to crisp the dumplings.
5. Fry the dumplings: Arrange the gyoza in the pan in a single layer without overcrowding. Fry them for 2-3 minutes until the bottoms turn a beautiful golden brown and become crispy.
6. Steam the dumplings: Carefully pour about 1/4 cup of water into the pan and immediately cover it with a lid. Let the dumplings steam for 5-7 minutes, allowing the filling to cook through and the wrappers to become tender from the steam.
7. Finish crisping: Remove the lid and continue cooking the dumplings for another 1-2 minutes to let the bottoms crisp up again after the steaming process.
8. Serve: Remove the gyoza from the pan and serve them hot with your choice of dipping sauce, such as soy sauce mixed with rice vinegar and chili oil.

Notes

• You can substitute ground pork with ground chicken or turkey for a leaner option.
• If fresh gyoza wrappers are unavailable, frozen ones can be used—just thaw them before filling.
• Be careful not to overfill the wrappers to prevent leakage during cooking.
• Serve immediately after cooking for best texture; reheat gently if necessary.
• For a vegetarian version, replace pork with finely diced tofu or mushrooms and adjust seasoning accordingly.

Keywords: Gyoza, Japanese dumplings, pan-fried dumplings, pork dumplings, appetizer, Asian cuisine