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Japanese GYOZA (Dumplings)
Japanese GYOZA (Dumplings)
Japanese GYOZA (Dumplings)
Japanese GYOZA (Dumplings)
Japanese GYOZA (Dumplings) cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Japanese GYOZA (Dumplings)

By
Sunday Table
Sunday TableVerified

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2
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Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3
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Use your hands to mix the Filling.
4
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Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5
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Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
6
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Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

To Cook

1
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To Cook
2
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Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
3
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Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
4
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Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)
5
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Use an egg flip to transfer onto a plate upside down i.e. golden side up.
6
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Serve with Dipping Sauce.

Dipping Sauce

1
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Dipping Sauce
2
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Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

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Tips & Tricks (5)

  • Wrapper Wizardry 🥟
    Keep gyoza wrappers covered with a damp cloth while working to prevent them from drying out and cracking during filling.
  • Moisture Magic 💦
    Use a cornstarch and water mixture to seal the gyoza wrappers perfectly, creating a tight seal that prevents filling from leaking during cooking.
  • Crispy Bottom Technique 🍳
    For the signature crispy bottom, start by pan-frying the gyoza until golden brown, then add water and cover to steam, creating a perfect crisp-steamed texture.
  • Flavor Bomb Filling 🌶️
    Massage the ground pork with seasonings for at least 5 minutes to help develop deeper flavors and create a more cohesive filling texture.
  • Chive Chopping Pro Tip 🔪
    When chopping garlic chives, use a sharp knife and cut them at a slight angle to release more of their aromatic oils and create more visually appealing pieces.

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About the Cook

Sunday Table

Sunday Table

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