Easy Japanese Gyoza Recipe

Total time 30 mins
20 mins preparation time
10 mins cooking time

Gyoza are Japanese dumplings which are fried so that they get a very delicious crispy base. You can make it easy by buying ready-made Japanese gyoza wrappers in some supermarkets or Asian grocers. These make a very tasty lunch

Ingredients

4 portion(s)
40 
gyoza wrappers
300 g
minced pork (minimum 12% fat)
100 g
finely chopped white cabbage
2 
finely sliced spring onions
4 
finely chopped shiitake mushrooms
1 
clove garlic, grated
2 tsp
grated ginger
1 tbsp
sake
1 tbsp
sesame oil
1 pinch
salt
Freshly ground black pepper

Dipping sauce

4 tbsp
rice vinegar
2 tbsp
sesame oil

Preparation

Step 1

Mix the minced pork with finely chopped cabbage, spring onions, mushrooms and grated garlic and ginger. Season with sake, sesame oil, soy sauce, salt and pepper. Fry a small bit of the mix and taste to check the seasoning.

Step 2

Place a heaped teaspoon of the mix in the centre of each gyoza wrapper, moisten the edges and fold each gyoza. Make the “pleats” on the edges when each gyoza is closed. Make sure to seal the gyozas properly.

Step 3

Fry the gyozas on a frying pan with a bit of oil at medium heat until they have some golden colour at the base – approx. 3 minutes. Add 100 ml water and put a lid on the pan and let the gyozas steam for 3 minutes. Remove the lid and let the water evaporate. Fry until the bases of the gyozas are crisp.

Step 4

Mix the ingredients for the dip and serve with the gyozas.

Recipe-ID: 691

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Mix the minced pork with finely chopped cabbage, spring onions, mushrooms and grated garlic and ginger. Season with sake, sesame oil, soy sauce, salt and pepper. Fry a small bit of the mix and taste to check the seasoning.

Place a heaped teaspoon of the mix in the centre of each gyoza wrapper, moisten the edges and fold each gyoza. Make the “pleats” on the edges when each gyoza is closed. Make sure to seal the gyozas properly.

Fry the gyozas on a frying pan with a bit of oil at medium heat until they have some golden colour at the base – approx. 3 minutes. Add 100 ml water and put a lid on the pan and let the gyozas steam for 3 minutes. Remove the lid and let the water evaporate. Fry until the bases of the gyozas are crisp.

Mix the ingredients for the dip and serve with the gyozas.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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