Gyoza – Japanese Dumplings with Meat and Cabbage Recipe
Gyoza are thin dumplings filled with minced meat and cabbage, first pan-fried until golden, then steamed with a splash of water. In Japan they’re often ordered as a side to a bowl of ramen or as a snack with beer. The taste is reminiscent of a mix between Polish pierogi and Chinese jiaozi, but with a characteristic, slightly crispy bottom.
Prep Time
45 min
Cook Time
20 min
Total Time
65 min
Servings
4
Ingredients
- wheat flour - 250 g
- water - 130 ml
- salt - 3 g
- ground pork - 250 g
- Chinese cabbage - 150 g
- spring onion - 20 g
- garlic - 2 clove
- ginger - 10 g
- soy sauce - 20 ml
- sesame oil - 5 ml
- vegetable oil - 20 ml
- rice vinegar - 20 ml
- chili - 1 g
Main Ingredient:
pork
Preparation
- Put the flour and salt into a bowl, pour in the hot water (not boiling) and mix with a spoon until combined. When the dough cools slightly, knead it by hand for 5–7 minutes until smooth and elastic. Cover with a damp cloth and set aside for 20 minutes.
- Finely chop the Chinese cabbage, sprinkle lightly with salt and set aside for 10 minutes to release water. Then squeeze it very well in your hands or through a cloth so it is as dry as possible.
- Finely chop the garlic and ginger or grate them. Slice the spring onion into thin rounds.
- In a bowl, mix the ground pork, squeezed cabbage, garlic, ginger, spring onion, soy sauce and sesame oil. Work the filling with your hand or a spoon for 2–3 minutes until it becomes slightly sticky.
- Divide the dough into 2 portions. Roll each into a log and cut into small pieces the size of a walnut. Roll each piece into a thin circle about 8–9 cm in diameter, dusting with flour so it doesn’t stick.
- Place about 1 teaspoon of filling in the center of each circle. Moisten the edge of the dough with water, fold the dumpling in half and seal the edges, making small pleats on one side to create the characteristic “fan” shape.
- Heat the vegetable oil in a large lidded frying pan over medium heat. Arrange the dumplings flat side down so they don’t touch. Fry for 2–3 minutes until the bottom is golden.
- Pour about 100 ml of water into the pan (it should come 3–4 mm up the sides), immediately cover with a lid and steam for 5–6 minutes, until the water has almost completely evaporated.
- Remove the lid and fry for another 1–2 minutes so the bottom becomes crispy again.
- In a small bowl, mix soy sauce with rice vinegar and chili flakes – this will be the dipping sauce. Serve the gyoza hot, crispy side up, with the sauce on the side.
Storage
In fridge:
2 days
Freezing:
Yes
Store cooked gyoza in an airtight container in the fridge for up to 2 days. Reheat in a covered pan with a splash of water, then uncover at the end to re-crisp the bottom. Frozen raw gyoza can be cooked straight from the freezer, adding a couple of minutes to the steaming time.
Recipe submitted by
Marek, Site owner
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