GYOZA (Japanese Dumplings) #dinner #asian

GYOZA (Japanese Dumplings) #dinner #asian

This Japanese Gyoza recipe is my moms', and it's a customary, true recipe. Succulent within, a brilliant dark colored and firm base, these are made in a skillet and are one of my record-breaking most loved Japanese dishes!

Despite the fact that you can discover gyoza in many eating places in Japan, the most conventional spot they are found is in ramen joints. A major bowl of steaming ramen and a side of gyoza. It's so Japanese. Despite the fact that I can scarcely figure out how to overcome a whole bowl of ramen myself, I generally get gyoza.

The primary concern you will discover, particularly outside of Japan, is that there is more cabbage utilized so the filling is less "substantial", and there is next to no garlic enhance. Try not to hold back on the meat!!! Also, unquestionably don't hold back on the garlic enhance!!!

The fresh brilliant base and the steamed top. I also love the manner in which it's cooked – just in a skillet – no steamer required! It's actually one of my untouched most loved sustenances. What's more, I do get a little kick out of our custom to assemble and wrap the Gyoza together.

Also try our recipe Shaggy Dog Roll Sushi

GYOZA (Japanese Dumplings) #dinner #asian

Gyoza (Japanese Dumplings) - A conventional Japanese recipe! One of my preferred Japanese dishes!


  • 1 1/2 cups green cabbage, very finely chopped
  • 1 tsp salt, separated
  • 1 lb / 500g ground pork (mince) (fattier the better)
  • 1 cup garlic chives, finely chopped
  • 1 garlic cloves, 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 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets
  • 3 tbsp vegetable oil (or other cooking oil)


  • Soy sauce
  • Rice wine vinegar
  • Chili oil (Rayu is Japanese chili oil)


  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 (left hand for right-handed people). 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. 


  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 (so the golden underside is not wet and soggy) 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 i.e. golden side up.
  5. Serve with Dipping Sauce.


  1. Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

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