Recipe: Gyoza (pan-fried dumplings)
This Chinese side dish is hugely popular in Japan, and often associated with another import: ramen noodles.
Fried dumplings (yaki gyoza) are one of Japan’s most beloved dishes. They’re most commonly found as a side order in Chinese restaurants, as a beer snack at izakaya or even as the main meal at so-called “gyoza parties” held at people’s homes.
There are a number of variations on the recipe given here. Suigyoza are boiled gyoza, often added to Japanese nabe (hotpots) during the winter months. And there’s no reason you can’t alter the recipe to make the dish vegetarian. Experiment with different fillings and let us know your favorites!
The yield for this recipe is 50 gyoza. That may seem like a lot, but you can always freeze them for cooking at a later date.
Ingredients (for 6 – 8 people; makes 50 gyoza)
- 400 g of pork mince
- 400 g of cabbage
- 70 g of Chinese chives
- 6 tablespoons of green onion (finely chopped)
- 2 tablespoons of ginger (finely chopped)
Sauce for the filling
- 1 teaspoon of salt
- 2 – 3 pinches of black pepper
- 2 teaspoon of soy sauce
- 2 tablespoons of sake (紹興酒)
- 2 tablespoons of sesame oil
- 3 tablespoons of cold water
- 50 gyoza skins (10 cm in diameter)
- 100 ml vinegar
- 100 ml soy sauce
- A few drops of rayu (spicy sesame oil)
First prepare the filling. Place a bowl (20 cm or larger in diameter) and place the finely chopped cabbage, add 1 teaspoon of salt (not included in the ingredients) and mix well and leave it for 10 minutes. Then squeeze the water out.
Slice the Chinese chives 5 mm thin.
Place a large bowl (26 cm or larger in diameter) with 400 g of pork mince, add all of the sauce for the filling except for the 3 tablespoons of cold water and mix them well for a minute. Add the 3 table spoons of cold water at the end, then mix well.
Add the finely chopped squeezed cabbage, chopped Chinese chives, finely chopped green onion and ginger and mix roughly, then rest the mixture for 10 minutes.
Prepare a cup of 150 ml of cold water (not included in the ingredients), divide the filling into four. The basic idea is to shape 15 – 17 gyoza from 1/4 filling.
Place a sheet of gyoza skin on your palm place a heaped teaspoon of filling onto the center of the skin using a butter knife or teaspoon. Dip a finger into a cup of water, wet it and coat the whole edge of the skin with the water. Now fold the skin in half, shaping the gyoza by making 4 – 5 pleats on one side (refer to the photograph on the left). Don’t worry if you mess up the first few – after 50 gyoza you’ll be much better!
Pinch the skin together securely, otherwise you will lose the juice when you cook them.
Once you have shaped the gyoza, line them up on a dry plate or cutting board. Repeat the procedure until you use up either the skins or the filling.
Now it’s time to cook the gyoza. You’ll need a frying pan which has the perfectly matched size for the number of gyoza as well as a transparent lid.
Place a frying pan (20 cm diameter) with 1 tablespoon of vegetable oil on a medium heat and move the pan so that it’s surface is coated in oil. Once the pan is warm, place the gyoza base-down in the pan. Usually 8 – 10 gyoza will fit inside a fry pan 20 cm in diameter, but if you have a larger pan, add more vegetable oil (perhaps 2 tablespoons) and cook 15 – 18 gyoza at once.
Fry the gyoza until the base of the gyoza tuns brown. Check the color by picking one up with your fingers.
When they have turned brown, turn the heat up high. Add 1/2 cup of water (not included in the ingredients) and close the lid immediately. The water-level should reach a third of the height of the gyoza.
While the gyoza cook, prepare the dipping sauce. Pour both the soy sauce and the vinegar into a small dish. Add a little rayu for spice.
When almost all the water in the fry pan is gone, open the lid. Add 1 tablespoon of sesame oil (not included in the ingredients) and extend to add the aroma and make the base crispy again.
Turn off the heat and use a spatula to serve.