Japanese Gyoza | Ene's Recipe Book

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Japanese Gyoza

This Japanese Gyoza recipe is my mothers’, and it’s a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you’ll be a Gyoza-Wrapping-Master in no time.

Ingredients

90
Gyoza Wrappers
1½ cup
Green Cabbage, very finely chopped
1 tsp
Salt, separated
500 g
Ground Pork, (mince) (fattier the better)
1 cup
Garlic Chives, finely chopped (Note 1)
1
Garlic Clove, crushed
1 tsp
Ginger, grated
1 tsp
Sesame Oil
1 tbsp
Cornstarch
2 tsp
Soy Sauce

Nutrition

Per serving

Calories: 1,490 kcal
Protein: 130 g
Fat: 105 g
Carbs: 1 g
Fiber: 0.1 g
Sugar: 0 g
Sodium: 361 mg

Based on 2 ingredients with nutrition data.

Method

Combine cabbage and ½ tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
Place remaining Filling ingredients (including ½ tsp salt) in a large bowl.
Squeeze out any excess water from the cabbage and add to the bowl.
Use your hands to mix the Filling.
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
Place 1 slightly heaped tbsp of Filling on the wrapper.
Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats.
Press to seal and place on the tray. Repeat with remaining wrappers.
TO COOK
Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
Place about 12 gyoza in rows, slightly overlapping each other.
Cook until the underside is light golden, then pour ⅓ cup of water around the gyoza and place the lid on.
Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
Use an egg flip to transfer onto a plate upside down i.e. golden side up.
Serve with Dipping Sauce.