How to Make Restaurant-style Authentic Japanese Gyoza
Learn how to make authentic Japanese gyoza at home with this easy-to-follow, detailed recipe. From preparing the flavorful pork and vegetable filling to perfect pan-frying techniques, master the art of crispy, juicy gyoza with a delicious dipping sauce. Ideal for making 100 pieces and freezing extras for later! Perfect for at-home Asian entertaining for family and friends!
Ingredients
For the Gyoza filling
- 4 1/2 cups Green Cabbage (500 grams)
- 1 1/2 cups Napa Cabbage (Hakkusai), (150 grams)
- 1 bunch Garlic Chives (Nira)
- 2 stalks Scallions (Negi)
- 8 pieces Shiitake Mushrooms
- 1 lb Minced Pork (450 grams)
- 1 tbsp Soy sauce (Shoyu)
- 1 tsp Sesame Oil (5 grams)
- 1 tsp Lard oil(Pork Fat) or vegetable oil of choice, (5 grams)
- 1 tsp Sake (Japenese rice wine) (5 grams)
- 1 tsp Oyster Sauce (5 grams)
- 1 large Egg, beaten
- 1 tsp MSG (Monosodium Glutamate) (5 grams), optional
- 1 tsp Sugar (5 grams)
- 1/2 tsp White Pepper, (2 grams)
- 2 tbsp Ginger (5 cm knob), freshly grated
- 5 cloves Garlic, finely chopped
To Wrap the Gyoza
- Gyoza Skins (wonton wrappers), about 100 pieces
- Potato or Corn starch
For Cooking Gyoza
- Gyoza 5 pieces ( or 10 for full portion), as one serving
- 2 tbsp Water 30 cc (60 cc for full portion)
- 1 tbsp Sesame Oil 15 cc (30 cc for full portion)
For the Gyoza Dipping Sauce (for about 5-10 pieces of dumplings)
- 1 tbsp Rice Vinegar
- 1 tbsp Shoyu or Soy sauce
- 1/4 tsp La-yu or Japanese Chili Oil, or to taste (optional but adds extra flavor)
Instructions
To Make the Gyoza Filling
- Roughly chop up the cabbage, Napa cabbage, chives, and scallions. Chop them finely but do it separately. Set aside the chives and scallions. Place the green cabbage and Napa cabbage into a large bowl to soak with a pinch of salt (the salt helps reduce water retention of the cut vegetables). Leave to soak for 15 minutes to allow the cabbage to wilt slightly, then squeeze out any excess moisture.
- Place the wet ingredients (soy sauce, sesame oil, lard oil or substitute, sake and oyster sauce), and the beaten egg into a large bowl (big enough to have all the ingredients in it) and mix together. Add in the salt, MSG (if using), sugar and white pepper, grated ginger and garlic and mix.
- Add in the Pork mince with the chopped chives, scallions and shiitake mushrooms and mix thoroughly.
- Finally add in the Napa cabbage and green cabbage and mix. The Gyoza filling is now ready.
To Wrap the Gyoza
- Prepare a tray to place the finished Gyoza. Cover the tray lightly with the potato or corn starch.
- Hold a round Gyoza skin in one hand, and in the other take a spoonful of the filling. Place the filling inside the skin away from the edges.
- Fold the gyoza skin in half to make a semi-circle shape, and working form one edge to the other, pinch the 2 sides together introducing small folds on one side such that the Gyoza has a curved shape.
- Repeat until all filing and skins used up.
- Refrigerate Gyoza to be used immediately. Freeze the rest.
To Cook the Gyoza
- Pre-set your timer for 7 minutes.
- Heat up your Gyoza fryer, wok or grying pan, with a little sesame oil in the bottom. When hot, start the timer, putting the Gyoza in the pan, (Frozen also OK) and placing a lid or cover over the top.
- After about 3 minutes, pour the water into the pan, and close the lid again, leave for about 2 minutes. Squirt in a little more sesame oil and close again. When the timer goes off, use a spatula to remove the Gyoza and transfer to a serving plate.
- Serve immediately with ramen or on its own with a dipping sauce.
For the Gyoza Dipping Sauce
- Combine the rice vinegar with the soy sauce and chili oil (if using) in a small dipping bowl. Dip each gyoza as you eat. Enjoy!
Nutrition
Calories: 83kcalCarbohydrates: 2gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 26mgSodium: 129mgPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 8mgCalcium: 18mgIron: 0.4mg
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