Easy Homemade Japanese Gyoza Recipe
About this recipe
If you've ever wanted to make gyoza at home, this easy recipe is a great place to start. Gyoza are Japanese dumplings that are typically filled with ground meat and vegetables, then pan-fried to crispy perfection. This version uses simple ingredients and straightforward techniques, making it accessible for anyone to try.
In this video, Nami from Just One Cookbook shares her method for crafting delicious homemade gyoza, perfect for impressing friends and family. With just 30 minutes of prep and cooking time, you can enjoy these flavorful dumplings fresh from your kitchen.
Ingredient notes
- 200g green cabbage, discard the thick core and finely chop
- 225g ground pork, about half a pound
- 2 tsp sake
- 2 tsp toasted sesame oil
- 2 tsp soy sauce
- 1/8 tsp black pepper
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 4 tbsp water, for steaming
- 1 tbsp rice vinegar, for dipping sauce
- 1 tbsp soy sauce, for dipping sauce
- 1 tsp Japanese chili oil, for dipping sauce
- 2 tbsp potato starch, for dusting the baking sheet
Tips from Just One Cookbook’s video
- Massage the salted cabbage with your hands to help it wilt before adding it to the filling mixture.
- When folding the gyoza, make sure to create pleats that lean toward the center to ensure a tight seal.
- Cook the gyoza in a circular pattern in the pan, leaving space between each piece to prevent sticking.
Good to know
- How long does it take to make gyoza?
- The total time to make gyoza is about 30 minutes.
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What should I do if I want to freeze the gyoza?
- To freeze uncooked gyoza, cover them with plastic and place them in the freezer until solid, then pack them in an airtight bag.
- How do I cook frozen gyoza?
- Cook frozen gyoza just like fresh ones, but add an extra 1 to 2 minutes of cooking time.
No life story here — the video and the recipe are the whole point. All credit to Just One Cookbook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Discard the thick core of the green cabbage and cut it into thin strips. Chop the strips into very small pieces and run your knife through the cabbage to mix it finer.
- 2
Sprinkle 1 teaspoon of kosher salt over the cabbage and massage it with your hands. Transfer it to a bowl and set aside until the cabbage is wilted.
- 3
Chop the green onions into small pieces. Remove the stems from the shiitake mushrooms and mince the caps into small pieces.
- 4
Grate the ginger and measure 1 teaspoon of grated ginger. In a large bowl, add the green onions, shiitake mushrooms, and 225g of ground pork.
- 5
Add 2 teaspoons of sake, 2 teaspoons of toasted sesame oil, 2 teaspoons of soy sauce, 1/8 teaspoon of black pepper, 1 teaspoon of grated ginger, and 2 minced garlic cloves. Mix everything together.
- 6
Knead the mixture with your hand until it becomes sticky and pale in color. Squeeze the water out from the salted cabbage and add it to the meat mixture. Knead again to evenly distribute the cabbage into the meat.
- 7
Prepare a baking sheet lined with parchment paper or dusted with 2 tablespoons of potato starch. Place a gyoza wrapper in your non-dominant hand and add 1 tablespoon of filling in the center. Press down to remove any air gap.
- 8
Moisten the outer edge of the wrapper, fold it in half over the filling, and use your thumb and index finger to create pleats that lean toward the center. Press the pleats tightly to seal the gyoza. Repeat until all filling is used.
- 9
To cook fresh gyoza, heat a large frying pan over medium heat and add 1 tablespoon of cooking oil. When hot, place the gyoza in the pan, arranged in a circular pattern with space between each piece.
- 10
Cook until the bottom of the gyoza turns golden brown, about 3 minutes. Add 4 tablespoons of water to the pan and immediately cover with a lid. Steam for about 3 minutes or until most of the water has evaporated.
- 11
Remove the lid to evaporate any remaining water, drizzle 1 teaspoon of toasted sesame oil, and cook uncovered until the gyoza is brown and crisp on the bottom. Remove to a plate and repeat with any additional batches.
- 12
For the dipping sauce, combine 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, and a little bit of Japanese chili oil. Serve the gyoza with the dipping sauce.
Heads up — we had to guess a little:
- The quantity of green cabbage is inferred based on typical gyoza recipes.
- The quantity of ground pork is inferred as half a pound is approximately 225g.
Credit where it’s due: this recipe was transcribed from Just One Cookbook’s original video on YouTube. Follow them there — it’s their dish.
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