How A Japanese Chef Makes Gyoza (3 Traditional Styles)
About this recipe
Gyoza, the beloved Japanese dumpling, is a delightful mix of flavors and textures, and this recipe showcases three traditional styles. Chef Yuji Haraguchi, hailing from Utsunomiya, Japan—known as the world capital of gyoza—shares his authentic methods for making these delicious dumplings, emphasizing the balance of vegetables and meat in the filling.
What sets this gyoza apart is the use of Napa cabbage, shrimp, and ground pork, along with a touch of umami from dried shiitake mushrooms. Yuji's approach not only highlights the unique flavors of the ingredients but also the importance of technique, ensuring a crispy bottom and a fluffy filling.
Ingredient notes
- Use 200g of Napa cabbage for the filling, sprinkled with salt to draw out excess water.
- The recipe calls for 200g of shrimp, which should be peeled and deveined before chopping.
- For the filling, you need 200g of ground pork, combined with the shrimp and vegetables.
- Dried shiitake mushrooms should be grated into powder for added umami flavor.
Tips from Epicurious’s video
- Let the salted Napa cabbage sit for 5-10 minutes to draw out moisture, then squeeze out excess water to prevent soggy wrappers.
- When filling the gyoza wrappers, start with a small amount of filling to avoid overstuffing, which can cause them to open while cooking.
- Use a sharp knife for chopping vegetables to maintain their texture and prevent excess moisture in the filling.
Good to know
- How long does it take to cook the gyoza?
- Cooking the gyoza takes about 5-7 minutes after adding water and covering the pan to steam them.
- What type of gyoza wrappers should I use?
- You can use store-bought gyoza wrappers, which do not have a front or back, making them easy to work with.
- What is the best way to ensure the gyoza filling is fluffy?
- Avoid over-blending the filling; you want to maintain some air in the mixture for a fluffy texture.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the Napa cabbage into small pieces and sprinkle with salt. Let it sit for 5-10 minutes to draw out excess water.
- 2
Devein the shrimp and chop it into small pieces.
- 3
In a bowl, mix the ground pork with the chopped shrimp.
- 4
Add grated shiitake mushrooms, ginger, garlic, and chopped scallions to the meat mixture. Mix well until combined.
- 5
Squeeze out excess moisture from the salted Napa cabbage and add it to the meat mixture. Mix until well combined.
- 6
Take a gyoza wrapper and place a small amount of filling in the center. Moisten the edges with water and fold the wrapper to seal, ensuring no air is trapped inside.
- 7
Heat a pan over medium heat and add sesame oil. Place the gyoza in the pan and fry until the bottoms are crispy.
- 8
Add water to the pan and cover with a lid to steam the gyoza until cooked through, about 5-7 minutes.
- 9
Once cooked, remove the lid and add a little more sesame oil to crisp the bottoms again.
- 10
For the dipping sauce, mix soy sauce, rice vinegar, and spicy sesame oil in a small bowl.
Heads up — we had to guess a little:
- The quantity of Napa cabbage is inferred based on typical gyoza filling proportions.
- The quantity of shrimp is inferred based on common recipes for gyoza filling.
- The quantity of ground pork is inferred based on common recipes for gyoza filling.
- The quantity of shiitake mushrooms is inferred based on common recipes for gyoza filling.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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