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Crispy Pan Fried Japanese Gyoza Dumplings (餃子)


  • Author: Yuto Omura
  • Total Time: 50 minutes
  • Yield: 32 Dumplings 1x

Description

How to make crispy on the outside, juicy in the middle, pan fried Japanese Gyoza Dumplings (餃子) Makes 32 gyoza.


Ingredients

Scale

Gyoza

  • 300g pork mince
  • 70g Japanese green onion/spring onion finely diced
  • 1 1/2 tsp ginger paste
  • 1 1/2 tsp garlic paste (or 1-2 crushed cloves)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 pinch ground black pepper
  • 50ml warm water
  • 1 tbsp toasted sesame oil OR lard
  • 10g chives chopped
  • 32 gyoza wrappers (see recipe for Japanese gyoza wrappers from scratch)
  • 1 small cup of water (for sealing edges)

Cooking

  • 50ml warm water + 1/2 tsp flour mixed to make slurry
  • 1 tbsp vegetable oil
  • 1 tbsp Sesame oil

Dipping Sauce


Instructions

To make the filling

    1. In a large mixing bowl, add 300g pork mince, 70g finely diced green onion, 1 1/2 tsp ginger paste, 1 1/2 tsp garlic paste, 1/2 tsp salt, 1/2 tsp sugar, 2 tsp soy sauce, 1 tsp oyster sauce and a pinch of black pepper.gyoza recipe spring onion
  1. Knead the mince until the flavours are incorporated. Be sure not to overmix.Japanese gyoza filling
  2. Add the 50ml warm water one third at a time (so about 15-20ml each time) and keep kneading until all the water well distributed through the mixture.Japanese gyoza filling recipe
  3. Finally add 1 tbsp of lard (or sesame oil) and the chopped chives.Japanese pork gyoza filling
  4. Knead one last time to make sure all the ingredients are evenly spread throughout the mince.Gyoza filling mix

Constructing

  1. Place the gyoza wrapper in the palm of your hand and use a knife to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won't be able to seal it.
  2. Wet the edges with a little water (not too much).
  3. Carefully fold the gyoza in half but don't let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold small pleats and press down each pleat until the gyoza is completely sealed.
    How to fold Japanese gyoza
  4. Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you'll soon get the hang of it!How to make Japanese gyoza recipe

Cooking

  1. Heat a non-stick pan on medium and add 1 tbsp of vegetable oil.How to cook Japanese gyoza
  2. Carefully place your gyoza into the pan one by one with the flat side facing down, make sure to leave a little bit of space between each gyoza and fry until the bottom starts to brown.How to fry Japanese gyoza
  3. Pour the slurry into the pan and place a lid on top.
  4. Once the slurry has browned slightly, remove the lid and allow the excess liquid to evaporate.
  5. While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.How to make Japanese gyoza sauce
  6. Once all of the slurry is evaporated, drizzle the gyoza with 1 tbsp of sesame oil.How to cook Japanese gyoza sesame oil
  7. Flip them all onto a plate together and serve with the dipping sauce!
  8. Enjoy!

 

Notes

This recipe makes 32 dumplings and can be served as a main with rice or a side dish.

Depending on if the gyoza is served as a main or side, they will serve 3-6 people.

Extra can be stored in the freezer for up to 1 month and cooked from frozen for a 2-3 minutes longer in the frying pan.

  • Prep Time: 40
  • Cook Time: 10
  • Category: Pork
  • Method: Fry
  • Cuisine: Japanese/Chinese

Keywords: gyoza, gyoza recipe, how to make gyoza, pork gyoza, pork gyoza recipe, how to make pork gyoza, Japanese gyoza, Japanese dumplings, Japanese pot stickers, gyoza dipping sauce recipe, gyoza fried, gyoza sauce recipe, pan fried gyoza

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