Description
Discover the authentic Japanese Gyoza recipe on our site. Learn how to make delicious, savory dumplings from scratch with our step-by-step guide. Perfect for your next Asian-inspired meal!
Ingredients
- 1 1/2 cups (360 ml) green cabbage, very finely chopped
- 1 tsp (5 ml) salt, separated
- 1 lb (500 g) ground beef (mince) (fattier the better)
- 1 cup (240 ml) garlic chives, finely chopped
- 1 garlic cloves, crushed
- 1 tsp (5 ml) ginger, grated
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) cornstarch / corn flour
- 2 tsp (10 ml) soy sauce
- 1 tsp (5 ml) cornflour (cornstarch) – for tray
- 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers) – 1 1/2 packets
- 3 tbsp (45 ml) vegetable oil (or other cooking oil)
- Soy sauce
- Rice vinegar
- Chili oil (Rayu is Japanese chili oil)
Instructions
- Combine the cabbage with 1/2 teaspoon of salt in a small bowl and leave it for 20 minutes to soften slightly.
- In a large bowl, place the rest of the filling ingredients, including the other 1/2 teaspoon of salt. Squeeze any extra moisture from the cabbage and add it to the bowl.
- Mix the filling thoroughly using your hands.
- Dust a baking sheet with 1 teaspoon of cornstarch.
- Hold a gyoza wrapper in your palm. Wet your finger with water and moisten the edge of half the wrapper to help it seal.
- Put about 1 tablespoon of filling in the center of the wrapper. Fold it over and use your fingers to make four pleats, pressing firmly to seal. Place on the prepared tray and continue with the rest of the wrappers.
- In a large frying pan with a lid, heat 1 tablespoon of oil over medium-high heat.
- Arrange around 12 gyoza in the pan, allowing them to slightly overlap. Cook until the bottoms are lightly browned. Pour 1/3 cup of water into the pan and cover it with a lid.
- Let them cook until the water has evaporated completely, leaving the undersides crispy and the tops slightly see-through, which should take about 3 to 4 minutes.
- Carefully flip them onto a plate, keeping the golden side facing upward.
- Offer with a dipping sauce, allowing each person to mix soy sauce, vinegar, and chili oil to their preference.
Notes
- Thoroughly drain excess moisture from cabbage to prevent soggy gyoza
- Use a fattier ground beef for juicier, more flavorful filling
- Avoid overcrowding the pan to ensure even browning and crispy bottoms
