How to make Gyoza (Japanese pan-fried dumplings) Recipe

About:  

Gyoza (餃子), or Japanese pan-fried dumplings are usually paired with Ramen noodles in the noodle shop in Japan. Gyoza is a very popular dish in Japan that can be eaten as a main dish or side.

In this recipe, I will share the simple way of making homemade gyoza that your family member can enjoy the authentic taste of gyoza at home. I hope you get to try it and enjoy the taste. 🙂

Note: the amount in the ingredients is good for 4-5 people in one eating. In the video, I made 6x of this amount and I froze them so I have them ready whenever I want to eat it. If you decided to make a big amount of gyoza, put them in the Ziploc and store in the freezer.

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Ingredients

[seasoning mixture]

• Small Size – Ginger – https://amzn.to/2zVOS3i 
• 2 tbsp Sake (Japanese Rice Wine) – https://amzn.to/2AP7UJf 
• 1 tbsp Soy Sauce – https://amzn.to/31gzABB 
• 4 tsp Sesame Oil – https://amzn.to/2Ynn1Cz 
• 3 tbsp All Purpose Flour – https://amzn.to/3em4uvO 
• Pepper (dash)
• Salt (dash)

[filling and wrapper]

• 1/2 lb Ground Pork – https://amzn.to/3dqXxs6 
• 6 pc leaves Napa Cabbage – https://amzn.to/3en7qZl 
• Garlic Chives (half the amount of Napa Cabbage) – https://amzn.to/3dqXnRw 
• 1 pack Dumpling Wrapper (round) – https://amzn.to/2NlDrF3 

[gyoza sauce]

• 1 tbsp Soy Sauce – https://amzn.to/31gzABB 
• 1 tbsp Rice Vinegar – https://amzn.to/3eAlij3 
• Chili Oil (optional) – https://amzn.to/3167JE3 

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Steps

[seasoning mixture]

1. Grate ginger and extract the ginger juice then set aside
2. Mix Sake, Soy Sauce, Sesame Oil and Ginger Juice
3. Add All Purpose Flour, salt and pepper and mix well
4. Set aside

[veggie prep]

1. Chop and mince Napa cabbage, add salt and massage, set aside until the salt draws water
2. Squeeze out the water and set aside the drained napa cabbage
3. Chop and mince Garlic Chives, add salt and massage, set aside until the salt draws water
4. Squeeze out the water and set aside the drained garlic chives

[filling]

1. In a bowl, add ground pork, seasoning mixture and combine
2. Add napa cabbage and garlic chives and mix well and combine

[wrapping]

1. Get about a teaspoon amount of gyoza filling
2. Grab a dumpling wrapper and place the gyoza filling
3. Wet the edge of the wrapper with water
4. Fold the wrapper

[pan-frying]

1. Put cooking oil on a pan
2. Place gyoza and cook until the bottom is brown
3. Add water (fill until gyoza is 1/3 soak), put the lid on and steam for about 5 minutes
4. Serve it

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