Japanese gyoza is steamed dumplings with meat and veggies that have been pan-fried until they are crisp and golden brown on the bottom.

WHAT IS GYOZA?

These Japanese dumplings are filled with delicious beef wrapped up in dumpling skins.

These Japanese dumplings, which have their roots in Chinese jiaozi dumplings, have become a staple of Japanese cuisine. Outside of Japan, it’s a huge hit.

They can be found in Japanese and Asian-themed restaurants in the United States.

A bento box or a combo meal may include these as an appetizer.

HOW TO COOK GYOZA DUMPLINGS?

Four methods of cooking the small dumplings are available: steamed, boiled, pan-fried, or deep-fried.

As they’re known in Japan, Yaki-gyoza is my favorite way to prepare them.

At the bottom, they are pan-fried until they are golden brown and then steamed. The texture of each bite is a perfect balance of chewy and crispy.

GYOZA SAUCE

Serving gyoza with a Ponzu (citrus soy sauce) dipping sauce is the best way to get the most out of the dish.

These dumplings would be incomplete without the accompanying sauce.

To make the sauce more flavorful and aromatic, try mixing in a tablespoon or two of toasted sesame oil. The sauce can be given an extra kick by sprinkling some sliced ginger.

HOW TO WRAP GYOZA?

A step-by-step photo tutorial shows you how to construct or wrap dumplings.

• To begin, set a wrapper on a work surface and lay the filling (pork, chicken, or vegetables) in the center. Regular grocery stores and Asian markets both sell the wrappers. Packaging is plastic, as shown in the image below.
• Fold the wrapper into a half-moon shape and wet the outer edges.
• Fold the open end of the wrapper into pleats and seal with your fingertips.

When it comes to mastering the art of wrapping, repetition is critical. If this is your first time making pleats, you can skip them.

FREQUENTLY ASKED QUESTIONS

WHAT IS THE DIFFERENCE BETWEEN GYOZA AND POTSTICKERS?

• There isn’t much of a distinction between the origins, as many Japanese dishes derive their flavors from Chinese cuisine.
• Thinner, smaller, and more delicate wrappers are typically used for the latter. The texture of the filing has been improved.
• The size of potstickers is also often greater.

CAN YOU MAKE GYOZA IN ADVANCE?

• Yes, you can prepare and store them in the freezer for up to three months. Put them in a freezer-safe bag and put them in the freezer. Before cooking, thaw it.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 262 calories. It is pretty OK to consume gyoza dumplings regularly.

With this recipe, what are its complementary dishes?

This dish is best served as a prelude to another dinner. I offer the following recipes for nutritious Japanese cuisine and a quick midweek dinner.

• CALIFORNIA ROLL
• GARLIC BUTTER EDAMAME
• MISO SOUP
• CHICKEN TERIYAKI

INGREDIENTS

• oil, for pan-frying
• water, for steaming
• 1 packet store-bought gyoza wrappers

FILLING:

• 1/2 tablespoon cornstarch
• 1/2 tablespoon sake
• 1 clove garlic, peeled and grated
• 1 thumb-sized ginger, peeled and grated
• 2 oz. (56 g) cabbage, shredded and cut into small pieces
• 1 tablespoon chopped scallion, green part only
• 3 dashes white pepper
• 1 pinch salt
• 8 oz. (226 g) ground pork
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil

GYOZA SAUCE:

• 1/2 teaspoon sesame oil
• 4 tablespoons Japanese Ponzu

INSTRUCTIONS

1. All Filling’s ingredients should be combined in a bowl and thoroughly blended. The Filling should be pliable and a single piece.
2. In a small dipping bowl, combine Ponzu and sesame oil to make Gyoza Sauce. Mix thoroughly before serving.
3. Using your hand or flat surface, place one piece of the wrapper of the gyoza on it. The Filling should be spooned into the middle of the wrapper. The outer edges of the dumpling wrapper can be moistened by dipping your index finger into the water. Using your fingers, seal the gyoza’s left end. Make a crease using your thumb and index finger. Pinch together to seal the deal. Make pleats by doing the same thing over and over again. (If you’re a beginner, start with 3-4 pleats.) A crescent-shaped wrapper is ideal for well-wrapped gyoza.
4. Stir-fry the vegetables in the oil in a medium-sized skillet or stir-fry pan. Cover the gyoza with the lid after they’ve been arranged. Fry the gyoza in a hot pan until golden brown and crispy on the bottoms. Immediately cover the skillet or stir-fry pan with the lid, add about 1/4-inch water, and cook for about 5 minutes. After a few minutes, the water should have evaporated. The bottoms of the gyoza should be crisped up for a few more minutes of cooking.
5. Immediately after cooking, remove and serve gyoza with the Gyoza Sauce.

NOTES

• Use an oroshigane (a Japanese grater) or a Microplane to shred the ginger and garlic.
• Make sure you’re using a reputable brand of gyoza wrapping paper. Wrappers for gyoza are often thicker than those for other types of dumplings. All but a few of them are spherical in shape.
• I recommend using the round-shaped gyoza wrappers for ease of assembly. Potsticker wrappers or Chinese jiaozi wrappers can be substituted for gyoza wrappers if necessary.
• Japanese home cooks often use their hands to combine gyoza filling to achieve the most incredible texture. Veggie gyoza can be made by modifying this recipe.