Recipe
Gyoza (Japanese Dumplings)
These classic Japanese gyoza, filled with pork, are pan-fried on the bottom and then steamed, making them crispy on the outside and juicy on the inside. Serve them with a delicious gyoza dipping sauce.
Time: 1 hour 30 minutes 
Difficulty: Advanced
Yield: 35 piecesIngredients
Gyoza:
- 35 sheets gyoza wrappers (thawed)
- 150 g ground pork
- 2 green onions
- 100 g mushrooms
- 100 g napa cabbage
- ½ tsp sesame oil
- 1 garlic clove (pressed)
- 1 tsp ginger (freshly grated)
- 2 tbsp vegetable oil (for frying)
- ½ dl water (for steaming)
Gyoza Dipping Sauce:
- 4 tbsp soy sauce
- 1 tbsp rice vinegar (or mirin)
- 2 tsp sesame oil
- 1 tsp freshly grated ginger
- Sesame seeds for garnish (optional)
Instructions
Gyoza:
- Thaw the gyoza wrappers and place them under a damp kitchen towel (this takes at least 1 hour).35 sheets gyoza wrappers
- In a bowl, combine the ground pork, finely chopped green onions, mushrooms, and napa cabbage. Add the sesame oil, pressed garlic, and grated ginger, then mix everything together to form a filling.150 g ground pork, 2 green onions, 100 g mushrooms, 100 g napa cabbage, ½ tsp sesame oil, 1 garlic clove, 1 tsp ginger
- To fold the gyoza, place a teaspoon of the filling in the center of each wrapper. Dampen the edges of the wrapper with a little water, then fold one half of the wrapper over the filling, creating pleats along one side. Fold the bottom half of the wrapper up to seal it and press the edges together firmly to make sure the filling stays inside.
- Repeat with the remaining wrappers and filling. Keep the gyoza covered under a damp kitchen towel until ready to cook.
- Tip: Keep the gyoza under a damp towel until you’re ready to fry them, and serve them straight from the pan for the best texture!
- Heat the vegetable oil in a pan with a lid. Arrange the gyoza in a circular pattern, ensuring they fit in the pan. Fry them over medium-high heat until the bottoms are golden brown. Remove the pan from the heat and let it cool slightly.2 tbsp vegetable oil
- Add water to the pan and immediately cover with the lid. Steam the gyoza for 2 minutes. Remove the lid and allow the water to evaporate. Let the gyoza rest briefly on paper towels before serving.½ dl water
Gyoza Dipping Sauce:
- Mix all the dipping sauce ingredients together in a bowl.4 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, 1 tsp freshly grated ginger, Sesame seeds for garnish
- Serve the gyoza with the dipping sauce on the side.
Notes
Freezing: If you don’t plan on serving all the gyoza at once, you can fold them all and freeze the leftovers (without steaming them). To freeze the gyoza, arrange them in a single layer on a baking sheet, freeze them until firm, then transfer them to a freezer bag for later use.