Even though I only discovered Gyozas a few months ago (I know – how could I miss out on such a delicious dish for so long???) I think it’s fair to say that I’ve now become obsessed with these gorgeous pan-fried Japanese dumplings. I usually buy them by the bag full at my local Asian supermarket but seeing they were out of stock this week (I have a feeling I contributed to this shortage) I thought it was time I try to make my own at home.
The reason why I hesitated to make my own gyozas for so long is that I worried they might be a bit too difficult too make. I’m all for making things for scratch but I’m also rather clumsy in the kitchen so ‘fiddly’ recipes are usually a deal-breaker for me. Thankfully, they turned out to be very easy to make. Yes, the process is a tad time-consuming but the recipe in itself is very easy and straight forward.
I made the traditional pork version here but you could easily replace the pork content with a mushroom mix for an easy vegetarian version. And if you’re worried about spending too much time in the kitchen then I suppose you could always get a friend or your
long suffering partner to help you make the dumplings. I promise they won’t complain once they put these delicious morsels into their mouths!
For the Gyoza
250 g pork mince
3/4 cup finely chopped cabbage
2 spring onions, finely sliced (white/light green part only)
1 garlic clove, finely chopped
1 tbs of grated ginger
1 tbs soy sauce
1 tsp sesame oil
1 red chilli, finely sliced
1/2 tsp black pepper
24 Gyoza wrappers *
For the dipping sauce
1/4 cup soy sauce
1/8 cup chinese vinegar
1 tbs sesame oil
1 red chili, thinly sliced
* found in most Asian supermarkets
Shortcut: buy pre-made Gyoza sauce (also available at most Asian supermarkets).
♥ Combine the pork, cabbage, spring onions, garlic, ginger, soy sauce, chili, and sesame oil in a large bowl. Season with pepper and mix well.
♥ Lay your gyoza wrappers on a clean working surface and fill a small bowl with cold water.
♥ Place a spoonful of pork mixture in the center of each wrapper. Lightly wet the edge of the wrapper with water using a pastry brush or your fingertip. Fold the gyoza in half. Then, using your fingers, carefully pinch and fold the edges together to create little pleats (see pictures). I usually make about five pleats but there are no set rules here, the goal is simply to make sure that the edges are correctly sealed so that the pork filling doesn’t escape during cooking time.
♥ Repeat with the remaining wrappers.
♥ Make the dipping sauce by whisking all the ingredients together in a small bowl. Set aside.
♥ Heat one tablespoon of vegetable oil in a large frying pan over medium-high heat. Place 8-12 gyozas in the pan and fry them for a couple of minutes until their base becomes golden brown. Then add 1/4 cup of water to the pan and cover with a lid.
♥ Let the gyozas steam for a few minutes or until all of the water has evaporated. Take the lid off and continue to cook for another minute. Transfer them to a warm plate and repeat the process until all of the gyozas are cooked.
♥ Serve the gyozas with the dipping sauce.