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Gyoza (Pan-Fried Dumplings)

Total Time 1 minute
Servings: 4 4 servings (about 24 gyoza)
Course: Starter / Side
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Filling
  • 300 g minced pork
  • 200 g napa cabbage finely shredded and salted then squeezed dry
  • 2 spring onions finely chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp sake or dry sherry
  • 1 tsp sesame oil
  • ½ tsp white pepper
Wrappers
  • 24 round gyoza wrappers store-bought
For Cooking
  • 2 tbsp vegetable oil
  • 80 ml water
Dipping Sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • ½ tsp chilli oil

Method
 

  1. Combine all filling ingredients in a bowl and mix vigorously until the mixture becomes sticky.
  2. Place a wrapper in your palm. Add a teaspoon of filling to the centre. Dampen the edge of the wrapper with water. Fold in half and pleat the front edge 5–6 times to seal. Repeat.
  3. Heat oil in a large non-stick pan over medium-high heat. Place the gyoza flat-side down and cook for 2–3 minutes until the bases are golden and crisp.
  4. Carefully pour the water into the pan (it will spit). Cover immediately and steam for 4 minutes.
  5. Remove the lid and cook for a further 1–2 minutes to evaporate any remaining water and re-crisp the bases.
  6. Combine all dipping sauce ingredients. Serve the gyoza immediately with the dipping sauce.

Notes

Source: Classic Japanese recipe. Estimated values per serving (≈6 gyoza). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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