Homemade Japanese Gyoza Dumplings Recipe
These Homemade Gyoza are Japanese dumplings filled with a seasoned meat and cabbage mixture. This recipe involves making your own dough for the wrappers, which is excellent if you don’t have an Asian grocery store nearby to purchase pre-made wrappers. The meat filling is delicious and textured with green onions, cabbage, and soy sauce. Gyoza can be served as an appetizer or as part of an entire meal.
To make them, you mix flour with salt and water to make a dough, and then you make a filling by mixing ground meat with green onions, cabbage, ginger, soy sauce, salt, and pepper until combined. Then, to assemble them, portions of the dough get rolled out into circles before being filled with the seasoned filling. Cooking them involves both pan frying so they get a golden crust and steaming to ensure that the meat filling cooks through. Served with soy sauce for dipping, these dumplings will surely be a hit at the dinner table.
What are Gyoza?
Gyoza are Japanese dumplings that include a very thin dough and a meat filling. The meat filling can include pork or beef along with a mixture of vegetables and seasoning.
Gyoza are quite similar to Chinese jiaozi, except that gyoza usually have a slightly higher ratio of vegetables to the meat than the Chinese counterpart. They also often have a stronger garlic taste than Chinese jiaozi.
Gyoza are usually pan fried to create golden bottoms before they are steamed. The results are little morsels that have a golden crisp bottom and tender wrapper, perfect for dipping in your choice of dipping sauce.
Pro Tips
- Knead the dough to create a smooth and supple dough. Kneading it will exercise the gluten, resulting in a tender wrapper.
- Feel free to adjust the soy sauce, ginger, salt, and pepper to your tastes. If you aren’t sure if your filling is flavorful enough, you can cook a small portion of it so you can taste test it and add more seasoning to the filling if needed.
- Ground pork is the most traditional in gyoza but this recipe is good with ground beef or chicken as well.
- Use a nonstick or cast iron skillet for the best results while cooking the gyoza. The gyoza may stick to a stainless steel skillet and result in the wrappers tearing.
- If you are a spice lover, consider serving the gyoza with chili crisp or an Asian hot sauce like sriracha.
- To ensure the wrappers are even sizes, you can weigh the entire dough and divide that weight by 20 so you know what each portion of dough should.
- The filling can be adjusted with other vegetables or herbs such as mushrooms, carrots, or cilantro if desired.
What to Serve with Gyoza?
These gyoza are served with a sprinkling of black and white sesame seeds for some color and crunch. They are best served with a dipping sauce such as soy sauce, although you could also have them with hot sauce or chili crisp for a spicy component.
How are Gyoza Different From Chinese Potstickers?
Gyoza and Chinese potstickers are very similar to each other as they both include a meat and vegetable filling, however, they do have some differences. Primarily, gyoza are more garlicky tasting than the Chinese version while also having a higher amount of vegetables.
How Do You Fry Gyoza?
These gyoza get pan fried in a pan with hot vegetable oil for a couple of minutes. The ideal is that the bottom becomes quite golden and crispy before you move onto the next step. Once the bottoms of the gyoza are golden, water gets added to the pan, and then the pan is covered with a lid so the gyoza can steam and finish cooking through.
What Type of Meat is Used in Gyoza?
While ground pork is the most common meat used for gyoza, any ground meat like ground chicken or ground beef can be used as well.
More Dumpling Recipes You Have to Try!
Homemade Pork and Chicken Jiaozi
How to Store Gyoza
Gyoza can be stored in an airtight container in the fridge for 2 to 3 days. Freezing them isn’t recommended as it may impact the texture of the dough. To reheat the gyoza, simply pan fry them on the stove or reheat them in the microwave.
Ingredients
How to Make Gyoza
Stir the flour with the salt and water in a bowl until combined. Once a dough starts to form, knead it to create a smooth dough. Set it aside for 10 minutes.
Stir the flour with the salt and water in a bowl until combined. Once a dough starts to form, knead it to create a smooth dough. Set it aside for 10 minutes.
In a bowl, mix the ground meat with the spring onion, cabbage, ginger, soy sauce, and pepper until combined.
In a bowl, mix the ground meat with the spring onion, cabbage, ginger, soy sauce, and pepper until combined.
Divide the dough into 20 pieces. Roll each one out into a circle, fill it with 1 tsp of the filling, and fold it in half. Crimp the edges to seal each dumpling.
Divide the dough into 20 pieces. Roll each one out into a circle, fill it with 1 tsp of the filling, and fold it in half. Crimp the edges to seal each dumpling.
Heat the vegetable oil in a large skillet. Add the gyoza and allow them to cook until golden on the bottoms.
Heat the vegetable oil in a large skillet. Add the gyoza and allow them to cook until golden on the bottoms.
Add the water to the skillet and cover; allow to steam until the gyoza are cooked, about 10 minutes.
Add the water to the skillet and cover; allow to steam until the gyoza are cooked, about 10 minutes.
Serve the gyoza on a serving dish garnished with the sesame seeds.
Serve the gyoza on a serving dish garnished with the sesame seeds.
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