Delicious Japanese Gyoza Recipe with Dipping Sauce
The first time I encountered Japanese Pork Dumplings, or gyoza, was during a trip to Tokyo where the recipe originated. I was wandering through a bustling market when I stumbled upon a small food stall. The vendor, with practiced hands, swiftly filled, folded, and cooked the dumplings to perfection. Intrigued by the enticing aroma, I decided to try them. The crispy exterior and savory, juicy filling were a revelation. I knew I had to recreate this culinary delight at home.
Back in my kitchen, I set out to capture the magic of that first bite. The process begins with blanching napa cabbage, a crucial step to ensure the filling isn’t watery. After blanching, the cabbage is squeezed to remove excess moisture, then combined with ground pork, garlic, ginger, scallions, and a blend of seasonings in a food processor. This mixture creates a flavorful filling that balances the richness of the pork with the freshness of the cabbage and the aromatic spices.
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Easy Japanese Gyoza Recipe
Assembling the dumplings is a fun, hands-on activity. Each gyoza wrapper is filled with about two teaspoons of the pork mixture, then folded and sealed with a bit of water. The technique of pleating the edges might seem daunting at first, but with a little practice, it becomes an enjoyable task that adds a personal touch to each dumpling.
Cooking this Japanese Gyoza Recipe involves a two-step process: frying to achieve a golden, crispy bottom and then steaming to ensure the filling is cooked through. The final result is a plate of perfectly browned dumplings, ready to be dipped into a tangy sauce made from soy sauce, rice vinegar, hot water, and sugar.
Sharing these homemade gyoza with friends and family transports us back to that vibrant Tokyo market. The combination of crispy and juicy textures, along with the burst of savory flavors, never fails to impress. Whether you’re preparing them for a dinner party or a cozy night in, this Japanese Gyoza Recipe are sure to delight and satisfy.
Chef’s Notes – Japanese Gyoza Recipe
- Blanch the napa cabbage just enough to soften it and stop the cooking process quickly by rinsing it with cold water. Squeeze out as much water as possible to prevent soggy filling.
- When frying the dumplings, make sure the pan is hot enough before adding the oil. This helps achieve a crispy bottom.
- After adding water to the pan, cover immediately to steam the dumplings. This ensures they cook evenly and thoroughly.
- Serve this Japanese Gyoza Recipe with a light salad, steamed vegetables, or even a bowl of our Healing Wild Mushroom Miso Soup for a more complete meal.
- Store leftovers in the refrigerator and reheat in a skillet to maintain the crispy texture, or freeze uncooked dumplings for later use.
Japanese Pork Dumplings
Get ready to tantalize your taste buds with these exquisite Japanese Pork Dumplings! These delicate gyoza are filled with a savory mixture of ground pork, napa cabbage, and aromatic spices, then pan-fried to crispy perfection. Serve them with a tangy dipping sauce for an appetizer that will impress any crowd. Perfect for dinner parties or a cozy night in!
4
servings45
minutes15
minutes250
kcal1
hourKeep the screen of your device on
Ingredients
For the Dumplings
1 pound napa cabbage about 5 cups, coarsely chopped
8 ounces ground pork 70% to 80% lean
1 clove garlic crushed
1 1/2 teaspoons fresh ginger finely minced
1 scallion finely chopped
2 tablespoons vegetable oil plus extra for frying
1/2 teaspoon sesame oil
2 teaspoons soy sauce
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
Store-bought gyoza wrappers
For the Dipping Sauce
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon hot water
1 teaspoon sugar
Alternative Ingredients:
Ground chicken or turkey can replace ground pork.
Tamari can be used instead of soy sauce for a gluten-free option.
Coconut aminos can substitute soy sauce for a soy-free version.
Use gluten-free dumpling wrappers if needed.
- Alternative Ingredients:
Ground chicken or turkey can replace ground pork.
Tamari can be used instead of soy sauce for a gluten-free option.
Coconut aminos can substitute soy sauce for a soy-free version.
Use gluten-free dumpling wrappers if needed.
Directions
- Blanching Cabbage – Start by blanching the napa cabbage in boiling water for about 30 seconds. Drain using a colander and rinse with cold water to stop the cooking process. Squeeze out any excess water from the cabbage with your hands.
- Preparing Filling – In a food processor, combine the blanched cabbage, ground pork, crushed garlic, minced ginger, chopped scallion, vegetable oil, sesame oil, soy sauce, sugar, salt, and white pepper. Pulse until the mixture is well-combined but not overly processed.
- Assembling Dumplings – Prepare a baking sheet lined with parchment paper or plastic wrap. Place about 2 teaspoons of filling in the center of each gyoza wrapper. Moisten the edges with water using your finger and fold the wrapper in half or pleat as desired to seal.
- Cooking Dumplings – Heat a tablespoon of vegetable oil in a nonstick or cast iron skillet over medium-high heat. Arrange the dumplings in the pan and fry until the bottoms are golden and crispy (about 2-3 minutes). Add 1 tablespoon of water to the pan and cover immediately to steam the dumplings for about 2 minutes until the water evaporates. Remove the cover and continue cooking until the bottoms are crispy again.
- Making Dipping Sauce – In a small bowl, mix together soy sauce, rice vinegar, hot water, and sugar until well combined. Serve alongside the crispy dumplings.
Equipment
- Food Processor
- Nonstick Pan
- cast iron skillet
- colander
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 6mg
- Iron: 10mg
Delicious Charcoal-Grilled Chicken and Veggie Skewers
Cooks in 195 minutesDifficulty: EasyGet ready to elevate your grilling game with these mouthwatering Charcoal-Grilled Chicken and Veggie Skewers! Perfect for any occasion, these skewers are customizable and packed with flavor. Whether you’re a fan of chicken, pork belly, or a variety of veggies, this recipe has something for everyone. Follow these simple steps to create a smoky, delicious treat that will impress your friends and family!
FAQs – Japanese Gyoza Recipe
What if my dumplings stick to the pan?
Ensure you use enough oil and heat the pan properly before adding the dumplings. Nonstick pans work best for frying dumplings.
Can I use a different type of meat for this Japanese Gyoza Recipe?
Yes, you can use ground chicken or turkey instead of ground pork.
Where can I find gyoza wrappers?
Gyoza wrappers are available in the refrigerated section of most Asian grocery stores or in the international aisle of larger supermarkets.
Can I make the dumpling filling ahead of time?
Yes, you can prepare the filling up to a day in advance and store it in the refrigerator.
Can I freeze the dumplings?
Yes, you can freeze the assembled dumplings on a baking sheet and then transfer them to a freezer bag. Cook them straight from frozen, adding a few extra minutes to the cooking time.
Can I steam this Japanese Gyoza Recipe instead of frying them?
Yes, you can steam the dumplings for a healthier option. Steam them for about 8-10 minutes until fully cooked.
