Japanese Gzoya Dumplings Recipes: Little Packages, Big Comfort

Gyoza are awesome little Japanese dumplings, originated from Chinese Jiaozi. It became very popular across Japan in the late 1930s. Today gyoza has become a mainstay of Japanese cuisine and it is very popular in and outside of Japan. In the United States, you can find gyoza at Japanese restaurants and Asian-themed restaurants.

Gyoza is a very versatile dish which can contain many different types of ingredients which can be cooked in many different ways (e.g the pan-fried style "Yaki Gyoza" , boiled style "Sui Gyoza" and  deep fried style "Age Gyoza"). They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork. I like to put a lot of healthy vegetables in the fillings, as to "fool" my husband to get eat more vegetables then he realizes! (Husband Says: "OH PLEASE! You're not foolin' nobody.")

In this recipe, I will show you how to make the most popular style of Japanese Yaki gyoza, which is made from grounded pork and then pan-fried.

  • 1/2  pound, ground pork
  • 2 scallions, finely chopped
  • 1 tablespoon ginger, finely grated
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 egg white
  • 2 shiitake mushrooms, finely chopped
  • Gyoza wrappers

  1. In large bowl combine scallions, ginger, mushrooms and pork. Season with soy sauce, sesame oil. Mix well with a fork.  Let it sit for about 15 minutes or more.
  2. Fold dumplings (see instructions BELOW)
  3. Place the gyoza on a floured tray and place in the fridge until ready to cook. (Or you can also put them in freezer bags for a later.)
  4. To cook the gyoza, heat oil with a large non-stick frying pan with a lid. Place gyoza on top of the oil. 
  5. When the bottom of the gyoza turns golden brown, turn the heat down to low and add 1/4 cup of water to the pan. Quickly cover the pan and steam the gyoza on low heat until the water is gone.
  6. Serve gyoza with dipping sauce on the side. For the dipping sauce, mix a 1:2 ratio of soy sauce to rice vinegar

How to wrap Gyoza:

Place a teaspoonful of the filling in the center of the gyoza wrapper. 

(Tip: Less is more! Don't overfill your gyoza! Using less filling makes it much easier to fold.)

Dab a small amount of egg white half way around the edges

Fold the wrapper in half  to form a half moon with the filling in the middle

Make a pleat in the middle to secure the seal

Creating pleats on one side to achieve an effect like a folding fan when it is open

 Et voilà

Husband says: "Love these little buggers. Had them twice this week now and I'd have em' again if she makes them again. And yes, I KNOW there are veggies in these! I like veggies! I really do. What you kind folks might not know is that I can eat a bag of carrots with hummus if you put it in front of me. Though I will say that I can be picky... at times. With these, I'm not picky. You'll want to try this recipe. Trust me."
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