Love love LOVE gyozas. These small Japanese dumplings, filled with meat and vegetables, and then pan-fried on one side and steamed on the other side (a two-step in a one pot method…sounds complicated but cross my heart it’s very simple) are one of my favorite appetizers. We order gyozas all the time when it appears on a menu, and because my children love them too I’m always competing with their six little hands to get my chopsticks around just one gyoza. This only meant one thing…time to make gyozas at home (and a lot of them at that!).
Well, there’s been no shortage of gyozas anymore. Since they’re super easy to make I’ve been busy making a lot of gyozas lately. The filling is a mix of a few simple ingredients and assembling them I admit can look intimidating, especially when they’re made with pleats, but after a few tries you really get the hang of it. Gyozas freeze incredibly well too (lay them on a tray, spaced apart, freeze, transfer to a storage bag, store in freezer), so they’re perfect for a weeknight meal, a quick appetizer, unexpected guests, or simply satisfying your sudden gyoza craving.
Making gyozas together with friends and family is not only a common Japanese tradition, but it’s also very fun to do. That’s why I invited my friends, Pieter and Sigrid, to join me for this Cooking With Friends post. They’re both colleagues of my husband, but over the years they’ve become more like part of our family. We made a lot of gyozas together (because we all know the more we make the more we can eat!). Thanks to them i have a freezer full of gyozas and a memorable evening of cooking and laughing. Thank you Pieter and Sigrid!! xoxo
Gyoza (Japanese Dumplings)
Ingredients
- THE FILLING:
- 2 cups green cabbage, very finely chopped
- 1 teaspoon salt
- 1 lb (455g) ground pork
- 3-4 stalks green scallions, finely chopped
- 4-5 shitake mushrooms, finely chopped
- 2 garlic cloves, very finely minced
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sake (optional)
- 1 teaspoon black pepper
- GYOZA:
- 1 tablespoon cornstarch
- Approximately 50 gyoza wrappers
- 5-6 tablespoons vegetable oil (for cooking)
- Small dipping bowl with water
- DIPPING SAUCE:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3-4 drops Japanese Rayu chili oil (optional)
Directions
- Step 1 MAKE FILLING:Combine cabbage and 1 teaspoon salt in a medium bowl. Set aside for 20 minutes and allow excess water to release.
- Step 2 Meanwhile in a large bowl combine the remaining filling ingredients. Back to the cabbage…squeeze out excess water (preferably with a kitchen towel) and add to the rest of the filling ingredients. Mix everything well (preferably with your hands).
- Step 3 Dust a baking tray with 1 tablespoon of cornstarch. This is where you will place your finished assembled gyozas.
- Step 4 TO ASSEMBLE: Place a gyoza wrapper on your left palm. Place about a tablespoon of filling in the middle of the wrapper. Press down slightly to form a rounded shape. Dip a finger in water (from the small dipping bowl) and run it all around the rim of the wrapper. This acts as a seal.
- Step 5 Fold wrapper in half making a semi-circle (but don’t seal yet). Pinch the far left-end corner with your left thumb and index finger (this is the first seal and beginning point for your pleats). With your right hand use your thumb and index finger to make pleats. Press firmly after each pleat to secure tightly. If you are left-handed, just use the opposite hands from instructions. Place gyoza on the dusted baking sheet. Repeat with the remaining wrappers and fiilling. (SEE PICS ABOVE)
- Step 6 TO COOK: Heat 1 tablespoon of vegetable oil (or any other neutral flavored oil) in a large skillet over medium-high heat.
- Step 7 Place as many gyozas (flat side down) that will fit in the skillet. Cook until the underside is crisp golden brown. Without flipping the gyozas pour about 1/4 cup water (or just enough water to cover the bottom) into the pan and close with a lid. This will steam the gyozas. Let steam for about 3 minutes (or until water is evaporated).
- Step 8 Once the gyozas look a bit translucent they are ready. Take the lid off, cook for about 1 minute longer to crisp the bottom, then transfer gyozas onto a serving plate with golden-brown side up.
- Step 9 MAKE DIPPING SAUCE: Combine all the ingredients into a small bowl.
- Step 10 FREEZE TIP: Gyozas freeze incredibly well. Line a baking sheet/tray (whatever size that will fit inside your freezer) with baking paper. Place gyozas on the tray, spaced apart. Place tray in freezer and freeze. After they are frozen they can be transferred to a freezer bag and stored in the freezer. To cook frozen gyozas just increase cooking time both during pan-frying and steaming.