By Nagi Maehashi
Japanese gyoza are pan-fried dumplings filled with minced pork, cabbage, garlic, and chives, featuring a thin wrapper and a crispy, golden-brown bottom. Originating from Chinese jiaozi, they are commonly served with soy sauce, vinegar, and chili oil (rayu) at izakayas or as a ramen side dish.
Ingredients
1 1/2 cups green cabbage, very finely chopped
1 tsp salt, separated
1 lb / 500g ground pork (mince) (fattier the better)
Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
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.
Use your hands to mix the Filling.
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
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).
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
Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
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.
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)
Use an egg flip to transfer onto a plate upside down i.e. golden side up.
Serve with Dipping Sauce.
Dipping Sauce
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.
Recipe Notes:
1. Garlic chives is the authentic way to make this but if you can’t find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.
2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).
They usually come in packs of 30 so you will need 2 packets.
3. FREEZING: In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won’t burn the underside because you add a bit of extra water.
REFRIGERATION: Same as frozen but won’t require longer cook time / extra water.
4. Nutrition per piece, assuming 40 pieces.
