Gyoza
餃子 · yaki gyoza · sui gyoza · age gyoza
Japan’s adaptation of Chinese jiaozi, usually made with a thinner wrapper and finely seasoned filling. Pan-fried gyoza are the most familiar style.
About this dish
Japan’s adaptation of Chinese jiaozi, usually made with a thinner wrapper and finely seasoned filling. Pan-fried gyoza are the most familiar style. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Pan-fried Japanese pork and cabbage gyoza
- 40 gyoza wrappers
- 250 g ground pork
- 300 g cabbage, finely chopped
- 1/2 tsp salt
- 2 scallions, minced
- 2 garlic cloves, minced
- 2 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
Cooking
- 2 tbsp neutral oil
- 200 ml water, divided between batches
Dip
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp chili oil (optional)
- 1
Salt cabbage, rest 15 minutes and squeeze dry. Mix pork with aromatics, soy, sesame oil, sugar and pepper until sticky; fold in cabbage. Massage salt into cabbage and squeeze in a cloth until it no longer drips. Stir pork until sticky before adding cabbage.
- 2
Add about 2 tsp filling to each wrapper. Moisten edge, fold in half and pleat the front edge against the smooth back edge. Seal and flatten the base. Keep unused wrappers covered, leave rims clean and seal each pleat firmly.
- 3
Cooking: 2 tbsp neutral oil; 200 ml water, divided between batches. Heat 1 tbsp of the 2 tbsp cooking oil in a lidded skillet. Add half the dumplings, flat side down; fry 2 minutes. Pour in 100 ml water, cover and steam 5-7 minutes, until pork reaches 71°C/160°F. Use medium heat and one layer. Pour water carefully into the hot pan, cover immediately and check a middle dumpling's temperature.
- 4
Dip: 3 tbsp rice vinegar; 2 tbsp soy sauce; 1 tsp chili oil (optional). Uncover and cook until water evaporates and bases crisp. Repeat with remaining oil, water and dumplings; serve with mixed dip. Wait until visible water disappears and bubbling becomes sizzling. Stop at golden bases that release cleanly; mix the measured dip separately.
Note
Keep wrappers covered. Steam time varies with size; do not rely on a golden base alone to judge filling doneness.