Yaki Gyoza Recipe (Fried Dumplings)

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

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Yaki Gyoza (Fried Dumplings)
Votes: 33
Rating: 4.52
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Course Main Dish, Pork
Cuisine Chinese
Cook Time 40 minutes
Resting time for meat mixture is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Course Main Dish, Pork
Cuisine Chinese
Cook Time 40 minutes
Resting time for meat mixture is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Votes: 33
Rating: 4.52
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    Scoop the filling and spread it onto the wrapper.
  10. Wet the edges of the wrapper.
    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.
    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.
    Place Gyozas on the baking sheet.
  13. Let's make gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.
    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.
    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.
    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.
    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.
    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.
    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.
    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.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Carol

I’ve made gyoza to this recipe many times! Even after trying others, this one is always my favorite years later! My friends and family always like it too. Thank you so much for sharing this recipe ☺❤

Michiko

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.

Shmuel

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

Shmuel

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

John

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