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Pork and Shiitake Gyoza - healthy and delicious Japanese dumplings that you can make at home with this super easy and fool proof recipe.
Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling.
The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor.
Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations.
For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look.
Another thing, they tend to be crispier, or at least the versions I have tried were crispier.
Anyway, anyone can enjoy gyoza. If you can’t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can’t consume alcohol.
I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat.
Don’t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully.
If you are a newbie and just can’t make the pleats/folds on the gyoza, don’t fret because you don’t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump.
Have fun with this recipe and enjoy these dainty treats!
Frequently Asked Questions
This recipe is only 51 calories per serving.
What To Serve With Pork And Shiitake Gyoza
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pork and Shiitake Gyoza
Ingredients
- 10 oz (280g) ground pork, 80% lean, 20% fat preferred
- 1/2 cup cabbage, finely chopped
- 1 stalk scallion, finely chopped
- 3-4 dried shiitake mushrooms , or fresh shiitake mushrooms
- 1 pack gyoza wrapper
- 1 tablespoon oil
- 1/2 cup water, for steaming
- 1/4 cup water, for sealing
Seasonings:
- 1 tablespoon cooking sake
- 1 teaspoon mirin
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes white pepper powder
Dipping Sauce:
- 4 tablespoons ponzu
- 1 teaspoon chili oil, optional
- 1/2 teaspoon white sesame seeds
Instructions
- In a small bowl, soak the dried shiitake mushrooms in warm water until they soften. Squeeze out the excess water, discard the stems, and cut the mushrooms into very small pieces. If using fresh shiitake, simply discard the stems and dice them finely.
- Mix the Dipping Sauce ingredients in a small dish and set aside.
- Add the chopped cabbage, scallions, and mushrooms to the pork and stir to combine. Then, add all the Seasoning ingredients and mix well.
- Place a gyoza wrapper in your palm and add 1 teaspoon of filling in the center of the wrapper. Lightly dab your index finger into the 1/4 cup of water and run it around the outer edge of the wrapper. Pleat and fold the wrapper, starting from one end and working to the other end, ensuring that the gyoza is sealed tightly. Repeat this process until all the filling is used up.
- Use a flat-bottomed pan to pan-fry the gyoza over medium heat. Add 1 tablespoon of oil to the pan, then place all the gyoza in the pan and cover with a lid. Pan-fry the gyoza for 5 minutes, or until the bottoms are browned. Add 1/2 cup of water to the pan and immediately turn the heat to high. Cover the pan to steam and cook the gyoza for another 3-4 minutes, or until the water has evaporated. Reduce the heat to low and pan-fry the gyoza for an additional minute to crisp up the bottoms. Transfer the gyoza to a plate and serve immediately with the dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were freaking perfect. I had never made gyoza before but daaang. Seriously one of the best things I have ever put in my mouth.
These were freaking perfect. I had never made gyoza before but daaang. Seriously one of the best things I have ever put in my mouth.
I cannot find the gyoza wrappers here in rainbow city alabama. did find the mix to make them, could you do a video on making them from scratch?
Hi Sally, sorry to hear that. You can check out the wrapper recipe here: https://rasamalaysia.com/chicken-dumplings/2/
These look delicious. I want to try to make them. Is there a particular brand of gyoza wrapper to buy? These are the round ones right? I’ve only seen the round ones that are white and pretty thick. I think they were like Shanhai dumpling wrappers?
Yes round ones, they can be thick, depending on the brand you get.
I have a newbie question…are the gyoza wrappers the same as those used for wontons?
No wonton wrappers are different, they are thinner and square in shape and pale yellow.
I adore gyozo! I’ll be making these soon – thanks!
Do you have the recipe to make the gyoza skin/wrappers from scratch?
Many thanks.