Gyoza

Based on 2 ratings

Katherine Pihl

Community Member

“This is one of my favourite recipes my family has been making for years. It takes me back to many evenings spent gathered around the kitchen table to help wrap the gyoza. It’s certainly a dish that brings people together. You can easily make this recipe vegetarian by replacing the ground pork with more cabbage or adding mushroom instead. For any uncooked gyoza, you can keep them in the freezer for a later use!”

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 packages Gyoza wrappers
500 g ground pork
250 g white cabbages
400 g Chinese cabbages
2 stalks scallions
10 g chives
4 cloves garlic
5 g ginger
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp vegetable oil
100 ml water
50 ml water
1 pinch salt
1 pinch pepper
1 tbsp soy sauce (for serving)
1 tbsp vinegar (for serving)
1 drop chili oil (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl (large)
  • bowl (small)
  • Spoon
  • Tray
  • frying pan (large, with lid)
  • Step 1/10

    • 400 g Chinese cabbages
    • 250 g white cabbages
    • cutting board
    • knife
    • bowl (large)

    Finely cut both cabbages into small pieces and place in a large bowl.

  • Step 2/10

    Finely cut chives, scallions, garlic, ginger and set aside in the large bowl with the cabbages.
    • 10 g chives
    • 5 g ginger
    • 4 cloves garlic
    • 2 stalks scallions

    Finely cut chives, scallions, garlic, ginger and set aside in the large bowl with the cabbages.

  • Step 3/10

    Add ground pork to the vegetable mixture.
    • 500 g ground pork

    Add ground pork to the vegetable mixture.

  • Step 4/10

    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp oyster sauce
    • 1 pinch salt
    • 1 pinch pepper

    Add soy sauce, sesame oil, oyster sauce, salt and pepper to the mixture. Mix well and knead with your hands until well combined.

  • Step 5/10

    • 2 packages Gyoza wrappers
    • 50 ml water
    • bowl (small)
    • Spoon

    Have a small bowl ready, filled with water, for dipping your fingers. Take a gyoza wrapper and place it in the palm of your hand. Dip your finger in the bowl of water, and wet the edge of the gyoza wrapper. Use a spoon and take a small amount of filling and place it in the middle of the wrapper.

  • Step 6/10

    Fold the wrapper in half. Then starting from the left side, use your thumb and index finger to pinch the pleat along one side, forming roughly 4 or 5 pleats. Make sure to seal the wrapper and prevent any filling from spilling as you fold along.

  • Step 7/10

    Place finished gyoza on a tray, or plate, as you continue filling the rest of the wrappers.
    • Tray

    Place finished gyoza on a tray, or plate, as you continue filling the rest of the wrappers.

  • Step 8/10

    Heat oil in a large frying pan. Once heated, place the gyoza in a single layer, in two rows. Cook until the bottom of the gyoza is lightly golden, roughly 3 min.
    • 1 tbsp vegetable oil
    • frying pan (large, with lid)

    Heat oil in a large frying pan. Once heated, place the gyoza in a single layer, in two rows. Cook until the bottom of the gyoza is lightly golden, roughly 3 min.

  • Step 9/10

    Pour water into the pan around the gyoza and place a lid. Steam the gyoza until the water is evaporated, roughly 5 min.
    • 100 ml water

    Pour water into the pan around the gyoza and place a lid. Steam the gyoza until the water is evaporated, roughly 5 min.

  • Step 10/10

    Transfer to a plate and serve with a mixture of soy sauce, vinegar and chili oil (optional) as dipping sauce. Enjoy!
    • 1 tbsp soy sauce (for serving)
    • 1 tbsp vinegar (for serving)
    • 1 drop chili oil (for serving)

    Transfer to a plate and serve with a mixture of soy sauce, vinegar and chili oil (optional) as dipping sauce. Enjoy!

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