Gyoza Recipe (Japanese Dumplings)

I love cooking at home and trying a new Homemade Dumplings Recipe that features ground pork, napa cabbage, minced garlic, ginger and scallions. The pan-fried gyoza, crisp on the outside yet juicy inside, paired with a savory soy and vinegar dip, is a celebration of Asian Cooking at its best.

I’ve been working on this really awesome Gyoza recipe recently that’s become a new favorite of mine. These Japanese dumplings are juicy on the inside and crispy on the outside which totally beats ordering takeout when you’re craving something fun and satisfying.

I mix 250g of ground pork with 1 cup of finely shredded napa cabbage, 2 chopped scallions, 2 minced garlic cloves and a tbsp each of fresh grated ginger, soy sauce, sesame oil and sake or rice wine. Then I season with 1/2 tsp salt and 1/4 tsp white pepper.

Filling these 50 gyoza wrappers is super easy and the results are unpredictable in the best way. I even whip up a simple dipping sauce with 3 tbsp soy sauce and 1 tbsp rice vinegar that ties everything together.

This recipe is a fresh take on easy Japanese cooking and adds a cool twist to dim sum nights. Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe because it gives me a cool mix of crispiness and juiciness that I rarely get when I just order takeout. I enjoy how the pan-frying and steaming steps work together to create dumplings that are crispy on the bottom but still super tender inside. I really like that I get to mix up the pork with cabbage, ginger, garlic and all that good stuff- it makes every bite tasty and a bit spicy too. And honestly, folding and sealing the dumplings might be a bit messy sometimes but it makes cooking way more fun and satisfying since I know I made them by myself.

Ingredients

• Gyoza Wrappers: provide carbs, delicate texture, and serve as a tasty dumpling casing.
• Ground Pork: gives protein, rich flavor, and keeps the filling moist and savoury.
• Napa Cabbage: offers fiber, crunch, vitamins, and a light healthy feel to the dish.
• Garlic: adds a strong aroma and a spicy kick that livens up the taste.
• Ginger: a fresh spice that gives the dumplings a zesty punch and warmth.
• Soy Sauce: brings salty umami notes essential for balancing all the flavors.
• Sesame Oil: adds a nutty, aromatic finish that really lifts the dish.
• Rice Wine: infuses subtle sweetness and balances the savory elements in filling.
• Scallions: offer crunch and mild peppery sweetness while addin bright color.

Ingredient Quantities

• 50 gyoza wrappers
• 250g ground pork
• 1 cup finely shredded napa cabbage
• 2 scallions, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sake or rice wine
• 1/2 tsp salt
• 1/4 tsp white pepper
• For the dipping sauce: 3 tbsp soy sauce and 1 tbsp rice vinegar

How to Make this

1. In a big bowl, mix together 250g ground pork, 1 cup finely shredded napa cabbage, 2 chopped scallions, 2 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sake (or rice wine), 1/2 tsp salt, and 1/4 tsp white pepper until everything is well combined.

2. Place a gyoza wrapper on a clean surface and spoon about a teaspoon of the filling in the center of each wrapper.

3. Lightly wet the edges of the wrapper with a bit of water to help seal the dumpling.

4. Fold the wrapper over the filling and pinch the edges tightly, creating small pleats along one side until the gyoza is securely sealed.

5. Heat a non-stick pan on medium-high heat and add a little oil so the gyoza won’t stick.

6. Arrange the gyoza in the pan with the pleated side facing up, making sure not to overcrowd the pan.

7. Fry them for about 2 minutes or until the bottoms turn a nice golden brown and crispy.

8. Carefully pour in around 1/4 cup water (or enough to come up halfway on the gyoza) into the pan.

9. Immediately cover the pan with a lid and let the gyoza steam for 5 to 7 minutes, until most of the water has evaporated.

10. Remove the lid and let them fry for another minute if needed for extra crispiness. In a small bowl, mix 3 tbsp soy sauce and 1 tbsp rice vinegar for your dipping sauce, and serve the dumplings hot.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Cutting board and knife
4. Clean work surface
5. Small bowl for the dipping sauce
6. Nonstick frying pan
7. Pan lid
8. Spatula
9. Stove

FAQ

Gyoza Recipe (Japanese Dumplings) Substitutions and Variations

• If you’re not into pork, try using ground chicken or turkey. They both work pretty good in the filling.
• No napa cabbage on hand? Use finely shredded green cabbage or even bok choy to get that crunch.
• If you don’t have sake or rice wine, a splash of dry sherry can do the trick, though its flavor is a bit different.
• No soy sauce available? Try tamari if you’re keeping it gluten-free or even a small amount of coconut aminos.
• If you don’t have white pepper, a pinch of black pepper can be used instead. The taste won’t be exactly the same, but it’ll still be tasty.

Pro Tips

1. Try chillin the filling for a few minutes before wrapping the gyoza so the meat firms up a bit and you can handle it easier.
2. Be careful not to overfill the wrappers – a small teaspoon or so is plenty. If you pack too much, the edges might not seal right and you could lose stuffing while cookin.
3. When sealin the wrappers, make sure to wet the edges and press them really tight. If you rush this, the dumplings might open during fryin and steamin.
4. Don’t overcrowd your pan. If the gyoza are too close, they might steam unevenly and get soggy instead of endin up crispy like you want.