My family just loves gyoza! We have grown very fond of these little yummies living here in Japan. They can be found at most restaurants and they are so good and so addicting. However, we have a problem. We love them so much we always end up ordering more gyoza than we do our main course and it runs up the bill big time. And each order usually has only about five gyoza so there’s always a fight over the last two or three. “Don’t touch, that’s mine” is a normal statement you would hear coming from our table. We don’t play when it comes to gyoza. So you already know what I had to do, I learned to make them at home. There’s still fights on how many each person gets but because I make so many we all tend to get more than enough and I always have some leftover to freeze for later.
Japanese gyoza are similar to Chinese dumplings but the wrapper is much thicker. They are traditionally filled with pork but the filling is easily customizable. They make a great appetizer and are fun to eat.
vegetable oil for frying
11oz of ground pork
½ bunch(1.5oz) of Chinese chives, chopped
2 cloves of garlic, minced
2 tablespoons of potato starch or corn starch
1 teaspoon of ginger, minced
2 tablespoons of soy sauce
1 tablespoons sesame oil
2 teaspoons of water
50 gyoza wrappers
3 cabbage leaves
½ bunch (1oz) of Chinese chives, chopped
12 oz of uncooked shrimp, minced fine
2 garlic cloves, minced
1 tablespoon of potato or corn starch
1 tablespoon + 1 teaspoon of soy sauce
1 tablespoon of sesame oil
2 teaspoons of water
30 gyoza wrappers
3 tablespoons of soy sauce
3 tablespoons of rice vinegar
dash of hot chili oil (optional)
Pork Filling Instructions:
Combine all ingredients in a bowl.
Shrimp Filling Instructions:
Boil cabbage leaves for two minutes. Set aside and allow to cool. Squeeze leaves to get as much water out as possible and finely chop.
In the same bowl, add all the remaining ingredients. Stir to combine.
Optional: Add to a food processor and pulse until fine.
With a small bowl of water handy, hold the gyoza wrapper in one hand and use the water to moisten the edges of the wrapper with your finger. Add a tablespoon of filling and tuck one half of the wrapper to the end, seal to close. If tucking the wrapper is too confusing just seal the filled gyoza and set aside.
In a non-stick skillet on medium heat add one tablespoon of vegetable oil.
Add all your gyoza to skillet ensuring they aren't touching. Cook until brown on the bottom.
Carefully pour in enough water to halfway submerge the gyoza and quickly put a lid on top. *Note - when adding water use caution because the pan will sizzle and steam.
Allow to cook until most of the liquid has evaporated.
Remove the gyoza from the skillet and serve immediately. Serve upside down on a serving plate alongside dipping sauce or soy sauce.
Combine all ingredients in a small bowl and serve with gyoza.
Chinese chives are what give Japanese gyoza their authentic taste but if you can't find them in a store near you green onions are a great substitute.
Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.