Gyoza Recipe – Eats Now

Name: Gyoza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 5 ounces cabbage, chopped; 6 ounces ground pork or 6 ounces ground beef (or combination of both); 2 tablespoons Japanese soy sauce; 1 tablespoon sesame oil; 1 teaspoon mirin (Japanese rice wine) or 1 teaspoon sherry wine; 1 green onion, minced; 1 teaspoon grated ginger; 1 dried black mushroom, soaked in 2 tb water; 2 -3 tablespoons peanut oil; 1/4 cup hot water; 1 package gyoza skins or 1 package wonton wrapper; DIPPING SAUCE; 1/4 cup Japanese soy sauce; 1 teaspoon rice wine vinegar; 1 dash sesame oil

Servings: persons

5 ounces cabbage, chopped
6 ounces ground pork or 6 ounces ground beef (or combination of both)
2 tablespoons Japanese soy sauce
1 tablespoon sesame oil
1 teaspoon mirin (Japanese rice wine) or 1 teaspoon sherry wine
1 green onion, minced
1 teaspoon grated ginger
1 dried black mushroom, soaked in 2 tb water
2 -3 tablespoons peanut oil
1/4 cup hot water
1 package gyoza skins or 1 package wonton wrapper
DIPPING SAUCE
1/4 cup Japanese soy sauce
1 teaspoon rice wine vinegar
1 dash sesame oil

1
Cook cabbage in a small amount of boiling salted water until tender.
2
Squeeze out all liquid and mince fine.
3
Chop mushroom.
4
Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
5
Refrigerate for 1 hour or more.
6
Place a scant teaspoon of mixture on each gyoza skin.
7
Moisten edges with cornstarch and water, fold over and seal.
8
Crimp edges with a fork.
9
Cover bottom of a large non-stick skillet with oil.
10
Brown the gyoza over medium heat (350 degrees) turning frequently.
11
Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
12
Stir often to prevent sticking.
13
Remove cover, raise heat and cook for 2 minutes until crisp.
14
Gyoza may be prepared in advance or frozen.
15
Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
16
Thaw before cooking.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 ounces cabbage, chopped, 6 ounces ground pork or 6 ounces ground beef (or combination of both), 2 tablespoons Japanese soy sauce, 1 tablespoon sesame oil, and more.

Yes, Gyoza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gyoza

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