My Favorite Japanese Gyoza Dumplings
About this recipe
Gyoza are Japanese dumplings that are typically filled with a mixture of ground meat and vegetables, then pan-fried to achieve a crispy bottom. In this video, Kenji López-Alt shares his favorite gyoza recipe, emphasizing the importance of balancing flavors and textures for the perfect filling.
This version uses equal parts ground pork and cabbage, which not only adds flavor but also keeps the filling tender and juicy. Kenji's approach is straightforward and practical, making it easy for anyone to replicate these delicious dumplings at home.
Ingredient notes
- You can use napa or Hong Kong style cabbage instead of regular cabbage.
- Garlic chives can be substituted with scallions or regular chives.
Tips from J. Kenji López-Alt’s video
- Let the salted cabbage sit for about 15 minutes to draw out moisture before mixing it with the other ingredients. This prevents the filling from becoming too watery.
- Finely chop the garlic chives or scallions for better distribution in the filling. Blanching them briefly can also help reduce moisture if desired.
- Use store-bought gyoza wrappers for convenience, as they are commonly used in Japanese cooking.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- What is the total time required to make these gyoza?
- The total time required is 60 minutes.
No life story here — the video and the recipe are the whole point. All credit to J. Kenji López-Alt: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the cabbage into small pieces and place it in a bowl.
- 2
Sprinkle 9g of kosher salt over the cabbage and toss to combine. Let it sit for about 15 minutes to draw out moisture.
- 3
Finely chop the garlic chives (or scallions) and set aside.
- 4
After 15 minutes, drain excess liquid from the cabbage and add it to a mixing bowl with the ground pork.
- 5
Add 9g of kosher salt and 1 tsp of white pepper to the pork and cabbage mixture.
- 6
Optionally, finely chop 2 cloves of garlic and add to the mixture.
- 7
Smash and chop a piece of ginger and add it to the filling mixture.
- 8
Mix all ingredients thoroughly until well combined.
- 9
Prepare gyoza wrappers (store-bought or homemade) for filling.
Heads up — we had to guess a little:
- The quantity of garlic and ginger was inferred based on typical usage in dumpling recipes.
Credit where it’s due: this recipe was transcribed from J. Kenji López-Alt’s original video on YouTube. Follow them there — it’s their dish.
Are you J. Kenji López-Alt? Claim this page or ask us to take it down. Your call, always.
