Gyoza
Gyoza with marinated ground pork is the perfect side or a snack on its own. These dumplings are so easy to make yet so flavorful!
Gyoza (gyōza) are dumplings filled with ground meat and vegetables then wrapped in a thin dough. Also known as potstickers, these pan-fried dumplings are a popular dish in Japan. I love having them as sides with my ramen. This is a quick & easy recipe only takes a couple of minutes to make.
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 its own and dip in vinegar, soy sauce, and some chili oil. The crispy golden base and the steamed top is the dumpling’s trademark, so expect to have a crispy and soft texture when eating it. Let’s start making these gyozas and impress your friends on your next get together!
How to make Gyoza
- In a bowl, mix all ingredients and marinate for 30 minutes NOTE: marinate overnight for a more flavorful filling
- Prepare wrappers and some water in a bowl to seal the filling inside. 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 fold the wrapper over the filling, with your thumb, and index finger, start making a pleat about once every ¼ “ on the top part of the wrapper from left to right. As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger. Repeat the procedure until you finish all wrappers.
- Heat 1/4 cup water in frying pan/skillet over medium heat. Put in some dumplings 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 dumpling! 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!
How to wrap (video tutorial)
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Tips for making Gyoza
- Wrapping may look difficult, but practice makes perfect and you master the technique in no time.
Gyoza
Ingredients
- 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
Instructions
- In a bowl, Mix all ingredients and marinate for 30 minutes NOTE: marinate overnight for more flavorful filling
- Prepare wrappers and some water in a bowl to seal the filling inside. 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 then fold the wrapper over the filling, but do not seal yet.
- With your thumb, and index finger, start making a pleat about once every ¼ “ on the top part of the wrapper from left to right. As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger. Repeat the 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!
