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JapaneseAuthentic Cuisine

Gyoza

Serves 4 to 6 Appetizer meat, Appetizers

Gyoza

Gyoza, Japan's beloved pan-fried dumplings, are a staple at home-cooked meals. Rooted in Chinese jiaozi, they have evolved into a uniquely Japanese comfort food. Often enjoyed during casual family dinners or festive gatherings, gyoza are prepared with a sense of intuition—seasoned by taste, not measurement, and always with a generous hand.

A perfect gyoza boasts a crispy, golden underside, contrasting with its juicy, savory filling. The pork melds harmoniously with the subtle sweetness of napa cabbage, while garlic and ginger lend their aromatic warmth. A hint of sesame oil rounds out the flavors, creating a bite that's both satisfying and moreish. Share them straight from the pan, hot and inviting, as tradition dictates.

Ingredients

  • 30gyoza wrappers
  • 300 gground pork
  • 200 gnapa cabbage — minced
  • 2 clovesgarlic
  • 1 tbspsoy sauce
  • 1 tspsesame oil
  • 1 tbspgrated ginger
  • oil and waterfor pan-frying
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 200 g of napa cabbage. Place the chopped cabbage in a bowl and sprinkle with a pinch of fine sea salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze the cabbage gently to remove the water. This step ensures the filling is not too wet, which could make the gyoza wrappers soggy.
  2. Mince 2 cloves of garlic and combine them in a large bowl with 300 g of ground pork, the prepared cabbage, 1 tbsp of grated ginger, 1 tbsp of soy sauce, and 1 tsp of sesame oil. Mix the ingredients thoroughly with your hands until they are well combined, ensuring the flavors are evenly distributed throughout the filling.
  3. Lay out the 30 gyoza wrappers on a clean surface. Place a small bowl of water nearby. Spoon about 1 teaspoon of the pork mixture onto the center of each wrapper. Dip your finger in the water and moisten the edge of the wrapper to help seal it.
  4. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together, making small pleats along one side to create a tight seal. Ensure there are no air pockets inside, as these can cause the gyoza to burst during cooking.
  5. Heat a large non-stick skillet over medium-high heat and add enough oil to coat the bottom of the pan generously. When the oil is shimmering, arrange the gyoza in the pan, flat side down, ensuring they do not touch each other. Fry them until the bottoms are golden brown and crisp, which should take about 2-3 minutes.
  6. Once the bottoms are nicely browned, carefully pour about 1/4 cup of water into the pan. Immediately cover the skillet with a tight-fitting lid to steam the gyoza. Allow them to steam until the water has evaporated, and the wrappers become translucent, indicating they are cooked through.
  7. Remove the lid and let any remaining water evaporate. Drizzle a little more oil around the edges of the pan and continue to cook the gyoza for another minute to re-crisp the bottoms. They should be golden brown and firm to the touch.
  8. Transfer the gyoza to a serving plate and finish with a light sprinkle of fine sea salt to taste. Serve immediately while hot, allowing everyone at the table to enjoy them fresh and crispy.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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