Japanese Gyoza
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Japanese Gyoza

Servings

~40

servings
Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

Deceptively easy to make, and so much flavour in those dumplings! We make these about 5 times a year.

Ingredients

  • 1 & 1/2 cups Napa Green Cabbage, fine chopped

  • 1 lb Ground Pork, fatty if possible

  • 1 cup chopped green onions or chives

  • 1 clove Garlic, minced

  • 1 TSP Sesame Oil

  • 1 TSP Ginger, freshly grated

  • 2 TSP Soy Sauce

  • 1 TSP Salt

  • 40-50 Gyoza Wrappers or round wonton wrappers

  • Dipping Sauce

  • 1 TBSP Low Sodium Soy Sauce

  • 1 TSP Rice Wine Vinegar

  • 1 TSP Sesame Oil

  • 1 TSP Chili Crisp

Directions

  • Mix Green Cabbage and 1/2 TSP Salt and set aside for 30 minutes to allow the cabbage to wilt and remove some water. Drain cabbage well (like, squeeze that water out) and put aside.
  • Place all remaining ingredients into a bowl and mix thoroughly. Mix cabbage into the filling mix. Use your hands.
  • Sprinkle a baking sheet with cornstarch to prevent stick.
  • Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
  • Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers
  • Cook the Gyoza
  • Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
  • Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
  • Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes. 
  • Transfer the Gyoza to a plate, crisp side up
  • Serve with the dipping sauce and enjoy!

Notes