How to Cook Japanese Gyoza

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How to Cook Japanese Gyoza

Dalgano -  Recipes Japan | Learn how to make authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide.

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Ingredients:

• 2 tbsp cornstarch
• 26 ready-to-use gyoza skins, thawed if frozen (see tip)
• 2-3 tbsp vegetable oil

For the filling:

• 4 spring onions, trimmed ends, coarsely chopped
• 2 large leaves of Savoy or pointy cabbage, tough stems removed, coarsely chopped
• 1½ cm piece of ginger, peeled and chopped
• 1 clove of garlic
• 50g water chestnuts, approx 5 (dried weight)
• 2 tsp soy sauce
• 2 tsp oyster sauce
• 1 tsp cooking sake
• tsp sesame oil
• 140g minced pork or chicken

For soy sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil

For the yuzu dip:

• 2 tbsp soy sauce
• 2 tbsp Yuzu juice
• 2 tsp peanut oil

How to Make Japanese Gyoza:

1. Place the scallions, cabbage, ginger, and garlic in a food processor, and mix until well combined (or finely chop by hand).
2. Add water chestnuts and pulses to chop, but not too finely – this will add a nice crunchy texture. Add soy sauce, oyster sauce, sake, sesame oil, and a pinch of salt, then stir again.
3. Put the ingredients in a bowl and add the minced pork or chicken. Stir by hand until well blended. Refrigerate until ready to use.
4. Have a pot of water in hand. Sprinkle cornstarch on a plate. To assemble the gyoza, hold the dumpling skin in one hand and place a teaspoon of the filling in the center of the skin.
5. Dip your finger in the water and run it around the edges of the leather – this will moisturize it and help the edges stick together.
6. Bring the edges of the skin together. Pinch the folds on one side, then press each fold on the opposite flat side of the skin. With each pinch, make sure you seal the parcel and keep the filling in the middle. Place each gyoza on a plate that has been dusted with cornstarch. Can be covered with cling film and refrigerated for up to 8 hours.
7. Cook the gyoza gradually. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush excess cornstarch from the dumpling base. Fry the gyoza only on one side – don't flip it, you only want one side to be crunchy. They should be golden brown after about 2 minutes.
8. Add a good splash of water to the pot and cover with a steamer lid or a large sheet of foil with a few holes in the top. Cook over medium heat for 3-5 minutes until the water evaporates and the gyoza filling is cooked through. Set aside while you cook the rest.
9. Mix all the ingredients for the dipping sauce and serve with the dumplings in a dipping bowl. You can serve with both or just one sauce.