Who doesn’t like deliciously stuffed thin wrapper with some ground meat and crunchy veggies?!
Authentic Gyoza, is so simple yet so delicious!
Every country has their own form of some kind of dumplings, and this Japanese authentic gyoza is definitely one of the simple dumplings you can make at home!
When I had gyoza in Japan I was quite shock how simple the flavor was.
BUT, this case was “Simple is Better”.
Nothing over powering, so easy to eat and enjoy…
Even better with ice cold beer!! 🍻
Ah, I love Japanese gyoza!!
Are you ready to make authentic gyoza with me?
First thing is first, we need prepare the veggies that goes into gyoza.
Mix cabbage and salt in a mixing bowl and let it sit to 10 minutes. Meanwhile, chop rest of the vegetables.
Place salted cabbage on a clean kitchen towel and squeeze all the moister out. Like you are doing hand-wash clothes.
Now, in a mixing bowl, add all the veggies- cabbage, garlic, ginger and leek along with ground pork. Season them with soy sauce, sake, sesame oil, cornstarch and sugar. Mix everything together until well combined.
Bring one gyoza wrapper (Makes suer your wrappers are always covered with a slightly damp towel!) at a time on your palm and wet the edge with water slightly if your dumpling wrapper.
Place 1 Tbs. filling in middle, fold as a half moon shape.
Seal by fold one side of the wrapper 1/4-inch then press edges together and repeat until gyoza is completely sealed.
It will take some practice to make good looking gyoza, but it’s not as hard as you think! After a couple of practice, you probably will be rocking!!
Place on a parchment paper lined baking sheet and repeat until you are done with the wrappers and the filling.
***If you would like to freeze the gyoza at this stage, place gyoza on a baking sheet as one layer and not touching then freeze them a couple hours. Transfer frozen gyoza in a air tight plastic bag and seal tight. Keep it freeze. ***
Heat a 8-inch skillet over medium high heat; add 2 tsp oil and place gyoza by giving them some room so they don’t touch each others.
Quickly mix cornstarch and water to make slurry and pour to the skillet. Cover and let it cook for 5 to 6 minutes or until gyoza is fully cooked and all the moisture’s evaporated.
This is perfect time to make the dipping sauce! Go ahead and mix all the ingredients for the dipping sauce and it’s ready to go!
Place a dish (that is slightly bigger than the skillet) over the skillet. Carefully but fast, turn it over the whole thing. Carefully separate the dish and the skillet and serve the gyoza immediately.
Enjoy!
Authentic Gyoza
- Total Time: 5 mins
- Yield: 22 to 24 gyoza 1x
Description
Ingredients
- 2 cups chopped cabbage
- 1/2 tsp salt
- 1 clove garlic, chopped (approximately 1 tsp)
- 1 tsp chopped ginger
- 1/2 medium size leek, only white & light green part, washed well & chopped (approximately 3 Tbsp)
- 8 oz ground pork (you can substitute to ground chicken or beef)
- 1 1/2 tsp soy sauce
- 1 tsp sake
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- 22 to 24 gyoza wrappers
- cooking oil
For the Slurry
- 1 tsp corn starch
- 3 Tbsp cold water
For the Dipping Sauce
- 1/2 Tbsp soy sauce
- 1 Tbsp seasoned rice vinegar
- 1 tsp chili oil or sesame oil
Instructions
- Mix cabbage and salt in a mixing bowl and let it sit to 10 minutes. Meanwhile, chop rest of the vegetables.
- Place salted cabbage on a clean kitchen towel and squeeze all the moister out. Like you are doing hand-wash clothes.
- Now, in a mixing bowl, add all the veggies- cabbage, garlic, ginger and leek along with ground pork. Season them with soy sauce, sake, sesame oil and sugar. Mix everything together until well combined.
- Bring one gyoza wrapper at a time on your palm and wet the edge with water slightly if your dumpling wrapper. Place 1 Tbs. filling in middle, fold as a half moon shape. Seal by fold one side of the wrapper 1/4-inch then press edges together and repeat until gyoza is completely sealed. Place on a parchment paper lined baking sheet and repeat until you are done with the wrappers and the filling.
If you would like to freeze the gyoza at this stage, place gyoza on a baking sheet as one layer and not touching then freeze them a couple hours. Transfer frozen gyoza in a air tight plastic bag and seal tight. Keep it freeze. - Heat a 8-inch skillet over medium high heat; add 2 tsp oil and place gyoza by giving them some room so they don’t touch each others.
- Quickly mix cornstarch and water to make slurry and pour to the skillet. Cover and let it cook for 5 to 6 minutes or until gyoza is fully cooked and all the moisture’s evaporated.
- This is perfect time to make the dipping sauce! Go ahead and mix all the ingredients for the dipping sauce and it’s ready to go!
- Place a dish (that is slightly bigger than the skillet) over the skillet. Carefully but fast, turn it over the whole thing. Carefully separate the dish and the skillet and serve the gyoza immediately. Enjoy!
- Cook Time: 5 mins
11 comments
This looks amazing Seonkyoung! I’m very tempted to make these! Keep up the amazing work:) Can we get another recipe for your favorite street food while you were in Japan?? XOXO 😁❤ Also in step 6 is says, “monsters are evaporated” thinking it is meaning moisture? Again great job! Thanks for all the hard work:-)
Yes! I will share some of my favorite Japanese street food recipes as well!! 😀 lol My typical typos!!! Thanks for letting me know!!
Thanks! You’re doing amazing!! 💗💗
I made this recipe the other day and it tastes exactly like the ones in Japan! Thank you! I did have a question about recooking the frozen gyoza. How should I go about do this? Do I follow the same cooking steps as the fresh gyoza?
I have this same question I froze some Gyoza and am ready for a second round!
You would cook them just like how you would with the fresh gyoza!
I have this same question I froze some Gyoza and am ready for a second round! Also this recipe is amazing!!! I love following you and ive made so many of your recipes thank you!!!
These were so good. Thanks for the fabulous recipe. I really love listening to you!
That’s so sweet Mary!!
Thank you for your recipe! I’m going to attempt it for dinner tomorrow! I noticed though after carefully watching your video, you added sake, cornstarch, and black pepper to the filling mixture, but it isn’t listed in your written recipe. I was wondering if these ingredients are going to change the final product or if you left it out cause it was unncessary? Can’t wait to make these tomorrow. 🙂
Hi I’ve made this recipe at least half a dozen times and I love it! I was wondering if you’ve tried cooking and then freezing, for a meal that can be reheated in the microwave? I’m curious as my cooking situation has changed a lot and microwave meals are my go-to right now. Thanks!