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Finished Gyoza with Sauce

Japanese Gyoza Recipe

Japanese-style gyoza is crisy on the outside, and juicy on the instead. They or made with a combination of steaming and frying. These techniques give gyoza the unique texture. They are flavored with traditional Japanese seasonings and contain cabbage, hamburger, and chives. Please give them a try!
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Total Time 1 hour
Course: Appetizer, Main Course, Snack
Cuisine: Japanese
Ingredients Method

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)

Method
 

Gyoza Preparation
  1. Combine cabbage with 0.5 tsp of salt, mix well, and set aside for 10 minutes
  2. Place the diced garlic cloves, sliced chives, and minced meat into a large mixing bowl
  3. 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.
    Cabbage squeeze for gyoza
  4. Use your hands to mix the filling
    Gyoza Filling
  5. 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
  1. Fry the gyoza in a pan until the bottom is browned. Add oil if desired for frying the gyoza.
    Gyoza in pan
  2. Add 5 tbsp of water into the pan and cover with a lid to steam the gyoza.
  3. Steam for 5 minutes over low heat.
Dipping Sauce
  1. 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)
  2. Serve the gyoza with the dipping sauce and enjoy!
    Finished Gyoza