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Gyoza Recipe

Authentic Japanese Gyoza Recipe: Delicious Pork Dumplings at Home

This Gyoza Recipe features savory pork dumplings with crispy textures, perfect for a memorable dining experience.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 45 pieces
Course: Dinner Recipes
Cuisine: Japanese
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1.5 cups green cabbage, very finely chopped will wilt slightly
  • 1 tsp salt, separated
  • 1 lb ground pork (mince) fattier the better
  • 1 cup garlic chives, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch / corn flour
  • 2 tsp soy sauce
  • 1 tsp cornflour (cornstarch) for tray
  • 40-45 pieces round wonton (gyoza) wrappers
  • 3 tbsp vegetable oil (or other cooking oil)
  • to taste soy sauce, for dipping
  • to taste rice wine vinegar, for dipping
  • to taste chili oil, for dipping

Equipment

  • Large skillet with lid

Method
 

Preparation
  1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
  2. Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
  3. Use your hands to mix the filling.
  4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
  5. Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half the gyoza wrapper to seal.
  6. Place 1 slightly heaped tbsp of filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
Cooking
  1. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
  2. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
  3. Cook until the water has completely evaporated and the wrapper is slightly translucent on top – about 3 to 4 minutes.
  4. Use an egg flip to transfer onto a plate upside down (golden side up).
  5. Serve with dipping sauce.

Nutrition

Serving: 1pieceCalories: 70kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 90mgFiber: 1gVitamin A: 50IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Customize your gyoza by swapping ground pork for chicken or tofu. Add flavor with crushed red pepper or mushrooms. Store uncooked gyoza in the freezer for up to three months for convenient meals.

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