Yaki Gyoza Recipe (Fried Dumplings)

These delicious Yaki Gyoza, fried dumplings have crispy outside and juicy filling!

Yaki Gyoza (Fried Dumplings)

Course Main Dish, Pork
Cuisine Chinese
Servings 25 pieces
Cook Time 40 minutes Resting time for meat mixture is not included in cook time.
Translator Get Francis Mug
Gyoza Filling
Other Ingredients
Gyoza Sauce
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.

Instructions

  1. Let's prepare the ingredients for gyoza. Cut the cabbage leaf into strips. Chop them into 2~3mm (1/8") pieces.
  2. Slice the onion wedge but leave the root part attached. Chop the onion into 2~3mm (1/8") pieces.
  3. 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.
  4. 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.
  5. Knead the mixture thoroughly. The thickness shown in the video is ideal to give the filing a juicy texture when cooked.
  6. Add the chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed.
  7. 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.
  8. 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.
  9. Scoop the filling and spread it onto the wrapper.
  10. Wet the edges of the wrapper.
  11. 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.
  12. Place Gyozas on the baking sheet.
  13. Let's make gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.
  14. 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.
  15. Pour over boiling water until they are half submerged.
  16. Put a lid on and cook over medium-high heat for about 5 to 6 minutes.
  17. 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.
  18. When the bottom becomes golden brown, turn off the burner and remove the gyoza with a spatula.
  19. 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.

This post was last modified on 09/15/2020

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  • Hi, is it possible to prepare and wrap the gyoza and keep it frozen for further time to be cooked?

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    • Sure! You can freeze uncooked gyoza.❄️ When using the frozen gyoza, add slightly more water to the pan and cook them a little longer.😋

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      • Thank you! Me and my family loved the gyoza recipe so much, it’s easy and delicious!😋

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        • Glad to hear you and your family enjoy our gyoza recipe.😍 Thank you❣️

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  • I have a question, can I use red onions instead of white onions?

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    • Yes. You can use red onion instead of the white onion.😊👍

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  • Thank you Sensei. Love your show. The results are always well liked by all.

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    • Glad to hear that! :)

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