Japanese Gyoza (pan-fried dumpling)
Japanese gyoza (pan-fried dumpling)
This time is about Japanese Gyoza ( pan-fried dumpling). I think gyoza has become very popular inside and outside Japan. Gyoza originated in China. In China the dumplings are mainly boiled or steamed, while Japanese people pan-fry them. Pan-fried gyoza is crispy outside and juicy inside. I believe most of people love pan-fried gyoza. When I make a lot of them, I deep-fry some of them for a change.
You can buy frozen gyoza at oriental super market, or you can make them at home. I don’t start with making gyoza wrappers / skins. I usually buy extra frozen gyoza wrappers and have always some stock in my freezer. So you can make your own fresh filling and make the gyoza anytime.
Gyoza filling and dipping sauce
When it comes to Japanese gyoza filling, following ingredients are mainly used : ground meat (mostly pork), vegetables (cabbage or Chinese cabbage, green onion or Chinese chive) and garlic and /or ginger. Regarding the dumpling filling, there are many variations possible. Therefore you can combine all kind of ingredients (meat, fish, seafood, vegetables, tofu, egg etc. ). Although the classic filling is delicious, I suppose it is worth trying to mix / match whatever ingredients you think right and create your own filling.
With regard to the dipping sauce, my family likes the simple sauce, a mixture of soy sauce and vinegar. You can add chili oil if you like. For deep-fried gyoza, I serve them with sweet chili sauce, as I think it matches better.
How to fold the gyoza ?
There are many ways to fold the gyoza or dumpling. I myself fold the filling as I described in my recipe. But it is interesting to see the different ways. I have found the Youtube videos “How to fold Japanese-style Gyoza” and “ 6 ways to fold the dumplings”.
The first video is for Japanese gyoza and the second one is for dumplings in general. When you boil or deep fry the gyoza, you can try to fold in a different way.
Japanese gyoza (pan-fried dumpling)
Equipment
- Frying pan with lid
Ingredients
- 300 gram Pork ground meat
- 1.5 tablespoon Sesami oil
- 400 – 500 gram Chinese cabbage or cabbage
- 1 teaspoon Salt (for Chinese cabbage)
- 100 gram Green onion or Chinese chive
- 1 teaspoon Grated ginger
- 1 teaspoon Finely chopped garlic (optional)
- 1 tablespoon Soy sauce
- 1 tablespoon Chicken soup powder
- 1 teaspoon Sugar
- Ground pepper
- 2 package Frozen gyoza wrappers (200g per pkg. 8cm diameter)
- 2-3 tablespoon Oil
- 1 – 1.5 cup Water
Instructions
- Chop Chinese cabbage by food processor or hand. If you use food processor, be careful not to cut too fine. Sprinkle salt over the chopped Chinese cabbage and leave it for 10 – 15 minutes. Squeese out excess water from the Chinese cabbage.
- Chop green onion into small pieces. Place ground pork and sesame oil in a bowl and mix well.
- Add chopped green onion, Chinese cabbage, grated ginger, chopped garlic (optional), soy sauce, chicken soup powder, soy sauce, sugar and pepper to the pork mixture. Mix well until all ingredients are combined.
- Place about 1 tablespoon filling on the center of wrapper. Dip your finger in water and make the edge of half the wrapper wet with your finger. Fold wrapper in half over the filling and put the center of wrapper together and create some pleats both sides and press to seal. Repeat this process for each wrapper.
- Heat the oil in a large non-stick frying pan over high heat. Place the gyoza closely together and add water. Place the lid on and cook over high heat until most of the water evaporated.
- Remove the lid and turn to low heat. Add some oil and cook further until the gyoza bottom is crispy and golden brown. Transfer to the plate and serve with the dip sauce.
- If the gyoza doesn't come off easily, put the bottom of the frying pan on a wet cloth to cool it and it will come off easily.
You can eat gyoza either as a side dish and main meal. As we love gyoza, we eat lots of gyoza with some vegetable side dish or soup and after gyoza we eat some light dessert like Agar gelly dessert. Click the link below.
Hope you make and enjoy Japanese gyoza at home as I do. Bon Appetit !