Gyoza Recipe (Japanese Pan-fried Dumplings)
Store-bought gyoza wrapper
Oil, for pan-frying
Water, for steaming
8 oz ground pork
2 oz cabbage, shredded and cut into small pieces
1 thumb-sized ginger, peeled and grated
1 clove garlic, peeled and grated
1/2 tablespoon cornstarch
1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base
1/2 tablespoon sake
3 dashes white pepper
1/2 teaspoon sesame oil
1 tablespoon chopped scallion, green part only
Pinch of salt
Ponzu Dipping Sauce:
4 tablespoons Mizkan AJIPON® Ponzu
1/2 teaspoon sesame oil
- In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
- In a dipping bowl, combine the Mizkan AJIPON® Ponzu with the sesame oil. Stir to blend well.
- To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper.
- Fold the gyoza over, press and seal the left end.
- Use your thumb and index finger to make a pleat. Pinch to secure tightly.
- Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
- Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy.
- Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
- Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Ponzu dipping sauce.
Cooking Tips for Gyoza:
- To grate the ginger and garlic, you can use a Japanese grater (oroshigane) or Microplane.
- Get a good gyoza wrapper. Gyoza wrapper is generally thicker compared to other dumpling wrapper. Most of them are round in shape, but some are oval-shaped. For easier assembling, I suggest the round-shaped gyoza wrapper. If you can’t find gyoza wrapper, you can always use pot sticker wrapper, or Chinese jiaozi wrapper.
- Traditionally, Japanese home cooks use their hands to mix the gyoza filling for the best texture.
- You can adapt this recipe and make vegetarian gyoza.