Steamed or boiled dumplings are the standard in China, the birthplace of the gyoza dumpling; in Japan, the standard is pan-fried dumplings. The popular dish is now known worldwide as "gyoza".
Photographed by Takeshi Noguchi
Calorie count is per piece.
Ingredients (Makes 25 pieces)
- 200 g ground pork
- 60 g onion
- 100 g Chinese cabbage
- 1/2 tsp salt
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 50 ml chicken soup (cooled)Note
Dissolve granulated chicken stock (Chinese) as instructed on the package.
- 25 gyoza wrappers (large)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp chili oil
- Vegetable oil, as needed
Finely chop the onion and Chinese cabbage. Oil a frying pan with 1 tbsp of vegetable oil and preheat, then add the onion and stir-fry over medium heat until just barely browned. Transfer the onion to a plate or other container to cool and allow the steam to dissipate.
Place the Chinese cabbage in a bowl and sprinkle with salt. Massage the salt in until the Chinese cabbage becomes tender, then squeeze out any excess moisture.
In a separate bowl, combine the ground pork and the ingredients for [A], then knead together until sticky.
Add the onion and Chinese cabbage to the ground pork mixture and continue to knead, then add the chicken soup in small amounts at a time until the soup has been incorporated into the ground pork mixture.
Place 1/25 of the ground pork mixture (about 1 tbsp) onto the center of a gyoza wrapper with a spatula, then flatten out its surface. Wipe the spatula on the outer edge of the wrapper, in order to transfer some of the oiliness from the ground pork mixture onto the wrapper. Fold the wrapper in half and pinch shut in the center. Fold the ends inward and pinch them shut at the top.
Oil a frying pan with 1 tbsp of vegetable oil and place over medium heat, then add half of the gyoza dumplings, lining them up neatly in the frying pan. When you hear them begin to sizzle, pour in 100 ml of water and cover. Steam-fry for 5-6 min, then remove the lid and blot up any remaining water with a paper towel. To finish, pour 1/2 tbsp of vegetable oil over top and fry for an additional 1-2 min. Insert a turner underneath the gyoza dumplings and transfer to a serving plate. Repeat with the other half of the gyoza dumplings. Serve with the dipping sauce on the side, as desired.
● A tender, all-purpose ingredient that provides depth to flavor
Made by finely grinding pork. Rich and tender, it lends itself to a wide variety of dishes. Because of its high fat content, using ground pork for gyoza dumplings will make them extra juicy. Ground pork is also great for stir-fries.
★ Tip for Making Gyoza Dumplings
● Squeeze out excess moisture from the vegetables
Adding raw vegetables will cause the filling to get too moist, and the wrappers will be prone to tearing. Raw vegetables will aslo water down the flavor of the filling. Stir-fry the onion to cook off the moisture, and massage the Chinese cabbage with salt to squeeze out excess moisture. Getting rid of excess moisture condenses the natural sweetness of the vegetables, resulting in rich gyoza dumplings that are full of flavor.