View mum making Gyoza here - > https://youtu.be/bbnke9dIjLQ
Gyoza (Japanese dumplings)
50 gyoza wrappers
300g pork mince
300g cabbage- remove the core and cut into
very small pieces
80g garlic chives (nira) or 3 pieces of spring
onions (finely chopped)
2-3 cloves of garlic- grated
1 knob ginger juice- grated and squeeze the
2 tbsp soy sauce
1 1/2 tsp salt
1 tbsp Chinese cooking wine
1 tbsp sesame oil
five spice powder
2 tbsp peanut oil or vegetable oil
100ml boiling water
1 tsp sesame oil
Dipping sauce :
soy sauce, chilli sauce, English mustard,
1. Place pork mince in a large bowl, add all the seasonings, stir and combine well.
2. Add garlic chives, mix lightly, then add a handful of cabbage at a time, mix well,
add more and mix further until fully combined. Set aside.
Making the dumplings - Prepare a tray with cornflour on the surface.
Hold a gyoza wrapper in the palm of your hand, put 1 tbs of filling onto the centre
of the wrapper. Dip your index finger in some water and wet in a line around the
edge of the wrapper. Fold the wrapper over the filling. Seal edges together by making
small pleats on the top. Repeat with remaining wrappers.
1. Heat a large frypan over high heat, then add 1-2 tbsp of oil.
2. Once the pan is smoking, turn heat to low\medium and arrange dumplings in a row
nicely in the frypan. Cook for around 2-3 minutes or until the bottom of the gyoza
3. Meanwhile, prepare 100cc hot water in a cup and the lid of the frypan.
4. Return the heat to high, add hot water over gyoza, cover with lid immediately.
Cook for 3-4 minutes or until all the water evaporates. Open the lid and drizzle
5. Remove the gyoza from the pan and repeat the cooking process for the remaining
6. Place on a plate. Serve hot with rice and your choice of dipping sauce.
These Japanese gyoza dumplings are very popular in Japan.
Using the method of both pan-frying and steaming gives the gyoza a crispy bottom,
tender, soft tops and juicy inside. You can also boil gyoza to put into the soup.
Leftover gyoza can be put in the freezer. When you use frozen gyoza, don’t defrost
and cook the same way, but may need an extra few minutes.