Japanese Gyoza (Pan-Fried Dumplings)
Gyoza are the iconic pan-fried dumplings of Japanese izakaya and home kitchens: a well-seasoned pork and cabbage filling flavoured with garlic, ginger and sesame oil, wrapped in thin dough and cooked the "yaki" way — browned in the pan, steamed, then crisped again. The result is a crunchy base and a tender top, dipped in a soy-vinegar sauce sharpened with chilli oil.
Original recipe : 白ごはん.com (sirogohan.com) + Kikkoman + Just One Cookbook
Ingredients
- 300 g Chinese cabbage (or green cabbage), very finely chopped
- 1 tsp salt (to draw out the cabbage water)
- 200 g ground pork
- 4 stalks garlic chives (nira) or scallion, chopped
- 1 grated garlic clove
- 1 tsp grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sake (optional)
- A pinch of salt and pepper
- 25 to 30 gyoza wrappers
- Vegetable oil, for cooking
- For the dip: equal parts soy sauce, rice vinegar and chilli oil (rāyu)
Method
- 1Finely chop the cabbage, salt it and let it sit 10 minutes, then squeeze out the water firmly (key to dumplings that aren’t soggy).
- 2Mix the ground pork with garlic, ginger, soy sauce, sesame oil, sake, salt and pepper until smooth and sticky.
- 3Fold the squeezed cabbage and chives into the filling.
- 4Place a heaped teaspoon of filling in the centre of each wrapper. Moisten the edge, fold into a half-moon making 5–6 pleats on one side, and press to seal.
- 5Heat a little oil in a pan over medium-high. Lay the gyoza flat and brown for 2–3 minutes without moving them, until the base is well coloured.
- 6Pour in about 80 ml water, cover at once and steam 5–6 minutes over medium heat until the water has evaporated.
- 7Uncover, add a drizzle of sesame oil and cook 1 more minute over high heat to re-crisp the base.
- 8Serve immediately, crisp side up, with the soy-vinegar-chilli dip.
Tips & tricks
- Squeezing the cabbage dry is the secret to a filling that holds and to crisp gyoza.
- The "yaki" method (brown, steam, re-crisp) gives the signature golden base of restaurant gyoza.
- Shaped raw, they freeze very well: cook straight from frozen.
Variations
- Vegetarian version: swap the pork for extra cabbage, chopped mushrooms and crumbled firm tofu.
Storage
Raw: up to 1 month frozen. Cooked: eat immediately.
Ingredient substitutions
- Ground meat : cooked lentils, textured soy protein or chopped mushrooms.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Japanese Gyoza (Pan-Fried Dumplings)"?
Allow about 40 min of prep and 10 min of cooking, i.e. 50 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Japanese Gyoza (Pan-Fried Dumplings)" ahead and store it?
Raw: up to 1 month frozen. Cooked: eat immediately.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
