Homemade Gyoza Recipes

RIE'S GYOZA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
• Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
• In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
• Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
• Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
• Serve with dipping sauce.
• Enjoy!

JAPANESE GYOZA (DUMPLINGS)

Steps:

• Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
• 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.
• Use your hands to mix the Filling.
• Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
• 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).
• 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. (See video for demo)

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

JAPANESE SHRIMP GYOZA

Steps:

• Gather the ingredients.
• In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
• Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
• Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
• Finely chop the clean shrimp into a paste-like texture.
• Add the shrimp into the cabbage bowl.
• Add the grated ginger and chopped green onion and mix all ingredients well.
• Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
• Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
• Dip your finger in the water and moisten all around the wrapper edges.
• Fold the wrapper in half to make a semicircle shape.
• Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
• Repeat the process until all of the shrimp filling is used.
• In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
• Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
• Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
• Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
• Enjoy!

GYOZA SAUCE

Steps:

• Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

GYOZA (JAPANESE DUMPLINGS)

Steps:

• Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
• With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
• Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
• Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
• Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
• Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

GYOZA DUMPLINGS RECIPE BY TASTY

Steps:

• Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
• Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
• Scoop a spoonful of filling onto the middle of the gyoza skin.
• Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
• Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
• When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
• Take off the lid, put more sesame oil and cook over low heat.
• Cover a pan with a plate, turn over a pan.
• Enjoy!

JAPANESE GYOZA

Steps:

• Chop cabbage, Chinese chives, and spring onion finely and set aside.
• Remove the skin from the ginger and grate finely.
• Using a garlic mincer, mince the garlic and set aside.
• Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl.
• Mix together well until they become well combined and sticky in texture.
• Spoon about a tablespoon of the mixture into the centre of a Gyoza wrapper and fold while pinching the sides together to close the Gyoza. Use your thumbs to fold it and use your right index finger to push mince filling in (see photo or mini video if you are not familiar with this method) .
• Heat a frying pan over medium heat and place the Gyoza in the pan and brown the bottom part of the Gyoza.
• Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to steam fry the Gyoza.
• Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for about 3 minutes.
• Take the lid off and let the water evaporate. Carefully pour a little bit of sesame seed oil around the Gyoza to make the bottom turn crisp and golden brown.
• Turn off the heat and serve the Gyoza on a plate with the bottom up for best presentation.

HOMEMADE GYOZA WRAPPERS

Steps:

• Mix the sea salt with the just boiled water until fully dissolved. Add it with the flour to the bowl of your stand mixer and knead (using the dough hook) for 10 minutes, until you have a smooth dough.
• Form with your hands in two rolls, wrap in plastic foil and let it rest for 30 minutes (up to one day) in your fridge.
• Sprinkle cornstarch on your working area (prevents the dough from sticking) and roll out the dough using a rolling pin or pasta maker to ~2mm (1/16 inch).
• Cut out 8cm/3inch circles using a cookie cutter (use a reversed drinking glass if you don't have a round cookie cutter). Sprinkle more cornstarch on the wrappers before you stack them.
• Knead the dough scraps together and repeat until no dough is left. Refrigerate the wrappers in plastic foil for up to one day. You can use them to make this Tofu Dumpling Recipe or any other dumpling recipe.

HOMEMADE GYOZA WRAPPERS

Steps:

• In a bowl, mix together flour and salt. Then, add water and mix with a wooden spoon/spatula.
• With your hands, start forming dough. It will be hard at the beginning but keep kneading (you can transfer the mixture onto a worktop if it's easier for you). It will take about 5-7 minutes to knead into a ball. The dough will be flaky at first, but it just needs more kneading (like you can see on the process photos).
• When ready, place it in a plastic bag or cover in plastic wrap and let rest for 15 minutes (or longer) on your kitchen counter.
• Divide the dough into 2 equal pieces. Put one piece back in the bag. Roll the other half until thin. You should not need a lot of flour for dusting. (Instructions for authentic way of rolling gyoza dumplings are in the post above this recipe card)
• Fill, fold and cook using your favorite method or freeze for later use!
• Enjoy!

GYOZA WRAPPERS

Steps:

• Place plain flour and bread flour in a large mixing bowl and stir.
• Add boiling hot water and combine them all together with a pair of chopsticks to make like crumble.
• Add sesame seed oil and continue to mix them all together.
• When it becomes crumbled, use your hands to squash them together to make a ball.
• Wrap with cling wrap and rest for about 30 minutes.
• Remove the cling wrap and knead the dough for a few minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling wrap again and rest it for further 30 minutes.
• Divide the dough into two equal amounts. Roll out flat on a lightly floured surface to about 0.04 inch thick(1mm) with a rolling pin.
• Cut out the dough into a round shape using a 4 inch (11cm) diameter large cooking cutter.
• Continue to cut with the cutter until all dough is cut out. It will make about 30 wrappers.
• Remove excess flour before using it to wrap the filling.

GYOZA

Steps:

• Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).
• Add the water chestnuts and pulse to chop, but not too finely - these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.
• Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.
• Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
• Dip your finger in the water and wipe around the edge of the skin - this will moisten it and help the edges stick together.
• Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.
• Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only - don't turn them over, you just want one crispy side. They should be golden brown after about 2 mins.
• Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
• Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.

GYOZA (JAPANESE POTSTICKER) WRAPPERS

Steps:

• You must accurately measure the flour. Use a kitchen scale if you have one (I highly recommend getting one like this). If you use a measuring cup, please try this method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Put the measured flour into a medium bowl. You should have close to the standard 4.25 oz (120 g) of flour per US cup.
• Gather all the ingredients.
• Sift the flour into a large bowl.
• Add the salt to the just-boiled hot water and stir until completely dissolved.
• Add the hot water to the flour little by little, stirring with a rubber spatula. Mix until the flour and water are combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until you can form the mixture into a ball. You will eventually need to use your hands to do this.
• Transfer the dough to a work surface and knead the dough for 10 minutes.
• After 10 minutes, the texture of the dough will be much smoother. Use a dough scraper to cut the ball of dough in half (doesn't have to be an equal size).
• Shape each half into a long log about 1½ inches (3.8 cm) in diameter (it doesn't have to be perfect, especially if you use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
• Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we'll be using a cookie cutter, don't worry if each piece of dough is a slightly different size.
• It's super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
• Roll each piece of dough into a ball shape.
• Press the ball onto the work surface.
• Using a rolling pin, roll out the dough, but DO NOT flatten the TOP and BOTTOM edges. This is the trick to making a nice round shape.
• Rotate the dough 90 degrees and repeat rolling the dough. Try to roll out the dough into a thin circle. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten and try again.
• Cooker cutter (optional): If you want a perfectly round shape for your wrappers, cut your rolled dough circle with a 3-inch (8 cm) cookie cutter. If the dough rolls back, leave it for a few seconds, then try again to cut the dough. Remove the excess dough scraps and cover them with a damp towel. Later, combine all the scraps if they still squish together and haven't dried out. Re-roll the scraps and repeat the process.
• Sprinkle each wrapper with potato starch and stack the wrappers. Make sure to cover them with a damp kitchen towel as you continue rolling the remaining dough. Once you've rolled out all the wrappers, wrap the stack of gyoza wrappers with plastic wrap and freeze or refrigerate until you're ready to use.
• You can keep the gyoza wrappers in the refrigerator for about 3-4 days and in the freezer for up to a month. Prior to use, defrost in the refrigerator overnight or on the counter for 60 minutes (depending on the amount and room temperature). Do not defrost in the microwave.
• For my Gyoza recipe, please click here.
• For my Vegetable Gyoza recipe (vegetarian/vegan), please click here.

HOW TO MAKE GYOZA WRAPPERS RECIPE

Steps:

• Sift the flour and the corn starch together with a sieve into a bowl.
• Put the water together with the fine salt to boil and add it to the bowl with the flour and the corn starch.
• Mix everything with a spatula or a spoon.
• Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes using your hands to form a uniform dough. The dough ball should be medium-firm and have a rough appearance. Cover the bowl the dough with plastic film or a damp kitchen towel and let rest for 15 minutes.
• Knead the dough again until getting smooth and soft. Cover again and let rest for another 60 minutes.
• Take the dough out of the bowl and knead it a few times. Then start forming the dough in a big role like a rope. Cut this rope in the middle and continue rolling each piece until having two logs with a diameter of about 3-4 cm.
• Now cut the log into small equal pieces (about 10g-12g) using your kitchen scale to help you to keep the same weight.
• Take each piece of dough and roll it into a ball using the fleshy part of your palm. Then flatten each ball of dough using your finger into a small disc.
• Sprinkle cornstarch all over the dough pieces to lightly cover them in corn starch.
• Using a rolling pin, roll out the dough. Rotate the dough and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin disc. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten.
• (This is Optional) To flatten out the edges and make the Gyoza wrapper perfect, use the right hand to roll out the dough with the rolling pin, while the left hand is constantly rotating the dough. The rolling pin stays in the right hand never lifts off from the dough surface. The wrapper is rolled out in a continuous motion. This is the professional way to roll Gyoza wrappers, but it needs some practice.
• (Also Optional) If you want a perfectly round shape for your wrappers, cut them with a cookie cutter (about 8 cm) or a glass and remove excess dough. This helps for sure, making more beautiful and even Gyozas later.
• Sprinkle each wrapper with corn starch, pile them up, and wrap them with plastic film or into a plastic bag. If you do not use them right away, refrigerate or freeze them.
• You can keep Gyoza wrappers in the fridge for about 3-4 days and in the freezer for up to one month.