Gyoza (Japanese Dumplings) Recipe

Name: Gyoza (Japanese Dumplings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet 50 gyoza wrappers; 1/8 cabbage; 1 teaspoon salt; 400 g lean pork or chicken; 1/2 bunch garlic chives, finely chopped; 4 dried shiitake mushrooms, soaked in hot water and finely chopped; 1 tablespoon grated ginger; 2 teaspoons soy sauce; 2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking; Pinch of salt; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; La-yu (Japanese chilli oil), optional

Servings: persons

1 packet 50 gyoza wrappers
1/8 cabbage
1 teaspoon salt
400 g lean pork or chicken
1/2 bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
Pinch of salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
La-yu (Japanese chilli oil), optional

1
Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
2
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
3
Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
4
Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
5
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
6
Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 1 packet 50 gyoza wrappers, 1/8 cabbage, 1 teaspoon salt, 400 g lean pork or chicken, and more.

Yes, Gyoza (Japanese Dumplings) 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 (Japanese Dumplings)

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