Japanese Gyoza (餃子) Recipe
My mom often made this Japanese gyoza recipe for us when we were kids. It’s an authentic recipe that we often made at home. The recipe is quite easy, but I’ve noticed that the wrapping method is difficult for new people.
I’ve taught it to a handful of people here in the USA at gyoza home parties. Wrapping gyoza properly takes some practice. I’ve included a video that shows the entire recipe and the wrapping method that my mom taught us as kids. Even as children, we would help my mother wrap the gyoza. If we can do it as children, you can also do it! Even if you don’t wrap it perfectly (as we failed to do as children), it will still taste great! The first time you make this Japanese gyoza recipe, it may take some additional time as you practice the wrapping method.
Once you become proficient at wrapping, all of your friends and family will be impressed though!
These Japanese-styled gyoza were passed down from my Mother and often made at home. They are an authentic, traditional dish that I want to share with others.
Gyoza is everywhere in Japan, both at home and in restaurants. They are commonly found in ramen restaurants and you can order a ramen set meal (定食). The ramen set meal includes ramen and gyoza.
Japanese gyoza is juicy on the inside, crispy and golden brown on the outside. They are made with a combination of frying and steaming. The combination of frying and steaming create the interesting textures. Gyoza make a great appetizer, but can also be used as a main meal.
Tips for Japanese Gyoza Recipe
- You can make gyoza without ginger, however I like to add it to enhance the aromatics of the dish.
- When we were kids, we couldn’t wrap the gyoza very well. Even if you can’t wrap the gyoza well, they still taste great. Sometimes, our mom would let us make any shape we wanted! However, you need to ensure that you can’t see the filling inside because when you steam the gyoza, the boiling water can enter the gyoza, or cause the meat to fall out.
- In this recipe, I introduce a simple dipping sauce made from soy sauce and vinegar. However, karashi or chili oil can be added into the dipping sauce if you prefer some spice.
- I used hamburger in this recipe. However, I recommend trying this recipe with minced pork if available at your supermarket.
Japanese Gyoza Recipe
Ingredients
Gyoza Filling
- 2 cups cabbage (200 grams)
- 0.5+0.25 tsp salt
- 1 garlic clove
- 15 bunches of sliced chives (50 grams)
- 0.6 lbs minced meat (300 grams) (Minced pork or beef can be used)
- 1 tsp grated ginger
- 1 tsp soy sauce
- 1 tsp sesame oil
- 50 gyoza wrappers
- 5 tbsp water
Dipping Sauce
- soy sauce
- vinegar (about 1:1 ratio with soy sauce, make as needed)
Instructions
Gyoza Preparation
- Combine cabbage with 0.5 tsp of salt, mix well, and set aside for 10 minutes
- Place the diced garlic cloves, sliced chives, and minced meat into a large mixing bowl
- Squeeze excess water from the cabbage and add to same mixing bowl. Also add 0.25 tsp salt, 1 tsp grated ginger, 1 tsp soy sauce, and 1 tsp of sesame oil into the large mixing bowl.
- Use your hands to mix the filling
- Hold a gyoza wrapper in your hand. Add a small amount of filling into the gyoza wrapper. Wet one finger with water and run it around the edge of half the gyoza wrapper (this helps to create a seal when folded in half) Use your pointer fingers and thumbs to create 4-5 pleats along the sealing edge. Press and seal the gyoza wrapper together. Repeat with remaining wrappers (Please see video at bottom of page for wrapping demonstration)
Cooking Gyoza
- Fry the gyoza in a pan until the bottom is browned. Add oil if desired for frying the gyoza.
- Add 5 tbsp of water into the pan and cover with a lid to steam the gyoza.
- Steam for 5 minutes over low heat.
Dipping Sauce
- Create a simple dipping sauce by mixing 1 part soy sauce with 1 part vinegar. (Many types of dipping sauce exist, but this one is simple, and delicious)
- Serve the gyoza with the dipping sauce and enjoy!
Shared! This is AWESOME stuff! Thank you!