Description
These Japanese Gyoza (dumplings) feature a savory pork and cabbage filling wrapped in delicate wonton wrappers. Pan-fried to crispy perfection on one side and steamed to tender juicy on the other, these dumplings make an irresistible appetizer or snack that captures authentic Japanese flavors with garlic chives, ginger, and sesame oil.
Ingredients
Scale
Filling
- 1 1/2 cups green cabbage, very finely chopped
- 1 tsp salt, separated
- 1 lb / 500g ground pork (mince), fattier the better
- 1 cup garlic chives, finely chopped
- 1 garlic clove, crushed
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch / corn flour
- 2 tsp soy sauce
Wrappers and Cooking
- 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers), about 1 1/2 packets
- 3 tbsp vegetable oil or other cooking oil
- 1 tsp cornflour (cornstarch) for dusting the tray
To Serve
- Soy sauce
- Rice wine vinegar
- Chili oil (Rayu, Japanese chili oil)
Instructions
- Wilt the cabbage: Combine finely chopped cabbage with 1/2 tsp salt in a small bowl and set aside for 20 minutes to allow the cabbage to wilt slightly, reducing moisture for the filling.
- Prepare the filling: Squeeze out excess water from the cabbage tightly, then in a large bowl, add the remaining 1/2 tsp salt, ground pork, finely chopped garlic chives, crushed garlic clove, grated ginger, sesame oil, 1 tbsp cornstarch, and soy sauce. Mix everything thoroughly using your hands until well combined.
- Prepare the tray: Sprinkle a baking tray lightly with 1 tsp of cornstarch to prevent the gyoza from sticking as you assemble them.
- Wrap the gyoza: Place a gyoza wrapper on your palm. Dip your finger in water and moisten the edge of half the wrapper. Place about 1 heaping tablespoon of the filling in the center. Fold the wrapper over to form a half-moon shape. Use your right hand and left thumb to create 4 pleats along the moistened edge, sealing the dumpling tightly. Place the finished gyoza on the prepared tray. Repeat for all wrappers and filling.
- Pan-fry and steam the gyoza: Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza in the pan flat-side down without overcrowding. Fry until the bottoms are golden brown and crispy, about 2-3 minutes. Then, carefully add about 1/4 cup water to the pan and immediately cover with a lid to steam the gyoza. Cook until the water evaporates fully and the wrappers are tender, about 5-7 minutes.
- Serve: Remove the gyoza from the pan and transfer to a serving plate. Serve hot with a dipping sauce made from soy sauce, rice wine vinegar, and chili oil (Rayu) to taste.
Notes
- Note 1: Garlic chives add a distinctive mild garlic flavor traditional to Japanese gyoza, but you can substitute with regular chives or green onions if unavailable.
- Note 2: Gyoza wrappers can usually be found in Asian grocery stores; if using wonton wrappers, make sure they are round and not square.
- To keep gyoza from sticking before cooking, make sure to dust your tray or plate with cornstarch and assemble the dumplings as needed.
- Do not overcrowd the pan during frying and steaming to ensure even cooking and crispness.
