These delicious Yaki Gyoza, fried dumplings have crispy outside and juicy filling!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 40 minutes |
| Resting time for meat mixture is not included in cook time. |
| Servings |
pieces
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Gyoza Filling
120 g Ground Pork 100 g Cabbage Leaves 50 g Onions 50 g Garlic Chives nira 1/2 tbsp Soy Sauce 1/2 tsp Sugar A sprinkle Pepper 1 tbsp Sake 1/2 tbsp Sesame Oil 1 tbsp Potato Starch 1 tsp Grated Garlic 1/2 tsp Grated Ginger Root 1/2 tbsp Oyster Sauce or 1 tsp Chinese-style soup base
Other Ingredients
25 Gyoza Wrappers 1 tbsp Sesame Oil Cake Flour or All Purpose Flour for dusting
Gyoza Sauce
1 tbsp Black Vinegar or regular vinegar 1 tsp Soy Sauce Sichuan Chili Oil rayu, optional Sesame Oil optional
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the ingredients for gyoza. Cut the cabbage leaf into strips. Chop them into 2~3mm (1/8") pieces.
- Slice the onion wedge but leave the root part attached. Chop the onion into 2~3mm (1/8") pieces.
- Chop the garlic chive stems first. Cut the leaf parts in half and chop them into fine pieces. Grate the garlic clove and ginger root.
- Let's make the gyoza filling. Knead the ground pork in a bowl until a bit gooey. Add the soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic, grated ginger and oyster sauce to the ground pork.
- Knead the mixture thoroughly. The thickness shown in the video is ideal to give the filing a juicy texture when cooked.
- Add the chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed.
- Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes to make the pork and vegetables blend well together.
- Let's wrap the filling with gyoza wrappers. Sprinkle some flour on a baking sheet to keep the gyoza from sticking. This will also give the gyoza an extra crispiness.
- Scoop the filling and spread it onto the wrapper.
- Wet the edges of the wrapper.
- Fold the wrapper in half and begin forming pleats only on one side. This is one example of how to wrap the fillings and you can arrange it as you like.
- Place Gyozas on the baking sheet.
- Let's make gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.
- Let's cook the gyoza. Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together.
- Pour over boiling water until they are half submerged.
- Put a lid on and cook over medium-high heat for about 5 to 6 minutes.
- When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes.
- When the bottom becomes golden brown, turn off the burner and remove the gyoza with a spatula.
- Place the gyoza onto a plate with the bottom side up. You can add rayu (hot chili oil) or sesame oil to the gyoza sauce to your taste.
Recipe Notes
The uncooked filling will easily go bad even if stored in the fridge so cook it as soon as possible.
This recipe can be a great side dish for ramen noodles.
You can simply skip the oyster sauce.😊 It is still delicious. But it tastes even better with the sauce.🐷👌
You are my go to recipe for gyoza! The taste is authentic and takes me back to my days in Japan. We have become vegan and now use impossible burger to replace the pork. Still tastes amazing! I also switch out the veggies dependent on what I’ve got in the fridge! A must though is scallions. I love shiitake in the gyoza. I usually swap out the cabbage for shiitake.
Glad to hear that you picked our recipe out of many gyoza recipes!😆 We haven’t tried impossible burger yet but there are some restaurants that use it for their menu in Tokyo. We’ll definitely try it in the future. Thank you so much for your feedback.🍄😋
Hi, is it possible to prepare and wrap the gyoza and keep it frozen for further time to be cooked?
Sure! You can freeze uncooked gyoza.❄️ When using the frozen gyoza, add slightly more water to the pan and cook them a little longer.😋
Thank you! Me and my family loved the gyoza recipe so much, it’s easy and delicious!😋
Glad to hear you and your family enjoy our gyoza recipe.😍 Thank you❣️
I have a question, can I use red onions instead of white onions?
Yes. You can use red onion instead of the white onion.😊👍
Thank you Sensei. Love your show. The results are always well liked by all.
Glad to hear that! 🙂