Gyoza (gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, these pan fried dumpling have become a very popular dish in Japan. I love having them as sides when eating ramen. Other types of these dumplings are Sui gyoza which boiled and Age type which is deep fried. You can also enjoy this side dish on it’s own and dip in vinegar, soysauce and some chili oil. The crispy golden base and the steamed top is the dumpling’s trademark, so expect to have crispy and soft texture when eating it. Lets start making these gyozas and impress your friends on your next get together!
This is a quick & easy gyoza recipe that takes only a couple of minutes.
How to wrap (video tutorial).
The secret ingredient is always LOVE
Tips for making Gyoza
- Wrapping may look difficult, but practice makes perfect and you master the technique in no time.
- 250 grams ground pork
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp green onion/scallion chopped
- 2 tbsp sesame oil extra for cooking
- 1 pack gyoza wrapper store bought
For dipping sauce
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1/8 tsp chili oil
- In a bowl, Mix all ingredients and marinate for 30 minutes NOTE: marinate overnight for more flavorful filling
- Prepare gyoza wrappers and some water in a bowl for sealing the gyoza. Place a wrapper on your palm and place 1/2 tsp of ground pork in the middle. brush some water on the side of the wrapper and seal the gyoza. Repeat procedure until you finish all wrappers.
- Heat 1/4 cup water in frying pan/skillet over medium heat. Put in some gyoza and let steam for 5 minutes or when water evaporated. Pour sesame oil to fry the bottom for about 2 to three minutes. NOTE: Do not flip the gyoza! fry only the bottom part.
- Repeat the procedure until you cooked all of the gyozas! Make the dipping sauce by mixing vinegar, soy sauce and chili oil. Serve and enjoy! Bon Appetit!