Gyoza (Japanese Dumplings)
Gyoza are indeed a popular Japanese dumpling, distinguished by their savory filling of ground meat (commonly pork) and finely chopped vegetables, wrapped in a thin dough.
Gyoza are usually pan-fried to achieve a crispy bottom, while the rest of the dumpling remains tender and juicy. Often accompanied by a dipping sauce made of soy sauce, vinegar, and sesame oil, gyoza are enjoyed both as a snack and as part of a larger meal, showcasing a perfect balance of textures and flavors.
We like to serve this with Yum Yum Sauce, a Japanese-American invention, but you may use a dipping sauce of your choice, such as the dipping sauce recipe included here.
Gyoza (Japanese Dumplings)
Gyoza are Japanese dumplings that are typically filled with ground meat and vegetables, then pan-fried to create a crispy bottom while remaining juicy inside. They are often served with a dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
Ingredients
- 1/2 pound (1 cup) ground pork
- 3/4 cup shredded Napa cabbage
- 1 green onion, diced
- 2 teaspoons minced ginger
- 1 egg, lightly beaten
- 1 tablespoon soy sauce
- 1/4 teaspoon hot chili oil, or to taste
- 1/4 teaspoon sesame oil
- 2 tablespoons vegetable oil for frying, or as needed
- 30 gyoza wrappers, or as needed
Gyoza Dipping Sauce
- 1/4 cup tamari
- 3 teaspoons rice vinegar
- 1/4 teaspoon sesame oil
- 1/2 to 1 teaspoon thinly sliced scallions (optional garnish)
Instructions
- Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
- In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
- Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
- To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 to 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
- Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).
- Repeat with the remainder of the gyoza dumplings.
- Serve with your favorite dipping sauce.
Gyoza Dipping Sauce
Combine tamari, rice vinegar and sesame oil in a small bowl.
If desired, garnish with thinly sliced scallions.
Serve dipping sauce in a larger bowl to share or in small bowls for individual dipping.
