What is Gyoza?
Gyozas are Japanese-style dumplings. Originated from Chinese jiaozi (dumplings), gyoza has become a mainstay of Japanese cuisine, a staple that is very popular in and outside of Japan.
In the United States, you can find gyoza at Japanese restaurants and Asian-themed restaurants.
How To Prepare Japanese Dumplings
There are four ways of preparing gyoza: steamed, boiled, deep-fried, and pan-fried. I am especially partial to pan-fried gyoza, or yaki-gyoza.
It’s hard not to like yaki-gyoza—tiny parcel of juicy filling encased in a dumpling wrapper, pan-fried to crispy golden brown at the bottom, and then lightly steamed to create the nice contrast in mouth feel and texture.
The highlight of gyoza lies in the exceptional and flavor-enhancing ponzu dipping sauce, which compliments and completes the taste.
Gyoza can be served as is without any dipping sauce, but commonly, a Ponzu dipping sauce is served with them.
I personally like my Gyoza sauce to be aromatic so I always add some sesame oil with the Ponzu sauce. Other than that, you can also add some sliced ginger strips with the sauce.
How to Wrap Gyoza
Making gyoza can be challenging to many people if you don’t know how to assemble or wrap the dumpling. Above is the step-by-step picture guide. First, you place the filling in the middle of the gyoza wrapper.
Some regular food stores also carry the wrapper. Secondly, you add water around the outer edges of the gyoza and fold it up into a half moon shape. Thirdly, you form pleats and seal the wrapper tight.
Please take note that practice makes perfect when it comes to making homemade gyoza and wrapping them. so get yourself all the ingredients in this gyoza recipe and start making gyozas at home. I will assure you that it’s easier than it appears to be.
Menu and Meal Ideas
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Gyoza Recipe (Japanese Pan-fried Dumplings)
Gyoza Recipe - Gyoza are Japanese dumplings. Learn how to make the best gyoza with this quick & easy recipe that takes only 30 minutes.
- 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 corn starch
- 1 tablespoon soy sauce
- 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 Japanese 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 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.
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.
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