Gyoza

About This Recipe

Gyoza (餃子) arrived in Japan from China as a version of jiaozi, but the Japanese transformed them into something distinctly their own: thinner-skinned, more finely seasoned, and cooked using the distinctive 'steam-fry' technique (yaki-mushi) that produces a perfectly crispy bottom and a tender steamed top simultaneously. The classic filling is minced pork combined with finely shredded and salted napa cabbage (which releases its moisture before being squeezed dry), garlic chives, ginger and sesame oil — a combination of delicate flavour and juicy texture. The pleated fold is the mark of a skilled gyoza maker. Gyoza are served with a dipping sauce of soy sauce, rice vinegar and a few drops of chilli oil, and are one of Japan's most popular bar foods (izakaya staples), often eaten alongside cold beer.

Ingredients

Serves 4

• 250 gminced pork
• 200 gnapa cabbage(finely shredded)
• 2 tablespoonsgarlic chives (nira)(finely chopped; or spring onion)
• 2 clovesgarlic(finely minced)
• 1 teaspoonfresh ginger(finely grated)
• 1 tablespoonsoy sauce
• 1 tablespoonsesame oil
• 1 teaspoonsake or Shaoxing wine
• 0.5 teaspoonwhite pepper
• 30gyoza wrappers(round, store-bought or homemade)
• 3 tablespoonsvegetable oil(for frying)
• 100 mlwater(for steaming)
• 3 tablespoonssoy sauce(for dipping sauce)
• 1 tablespoonrice vinegar(for dipping sauce)
• 0.5 teaspoonchilli oil(for dipping sauce)

Instructions

1. 1

   Prepare the cabbage

   Toss the shredded cabbage with a generous pinch of salt. Leave for 10 minutes, then squeeze out as much moisture as possible with your hands. This step is essential — wet cabbage steams the filling and makes it soggy.

   Squeezing the cabbage thoroughly is the most important step for a juicy but not watery filling. Use a clean tea towel to wring out every last drop.

2. 2

   Make the filling

   Combine the minced pork, squeezed cabbage, garlic chives, garlic, ginger, soy sauce, sesame oil, sake and white pepper. Mix vigorously in one direction until the filling becomes sticky and holds together — this develops the protein structure for a juicy filling.

3. 3

   Fold the gyoza

   Place a gyoza wrapper on your palm. Add a level teaspoon of filling to the centre. Dip a finger in water and wet half the wrapper edge. Fold into a half-moon and press the edges to seal. On the front side, make 4–5 small pleats to give the gyoza its characteristic crescent shape. Press firmly to seal.

4. 4

   Pan-fry the gyoza

   Heat the vegetable oil in a large non-stick pan over medium-high heat. Place the gyoza flat-side down in a single layer without touching. Cook for 2–3 minutes until the bases are golden brown.

5. 5

   Steam to finish

   Pour 100ml of water around the gyoza (carefully — it will spit), immediately cover with a lid and steam for 5–6 minutes until the water has evaporated and the wrappers are translucent and cooked through. Remove the lid and let the remaining moisture evaporate for 1 minute to re-crisp the bases.

6. 6

   Serve

   Slide onto a plate, crispy side up. Mix together the soy sauce, rice vinegar and chilli oil for the dipping sauce. Serve immediately.

Variations

• •

  Vegetarian gyoza uses firm tofu, mushroom and cabbage with ginger and sesame oil.

• •

  Shrimp gyoza (ebi gyoza) combines minced prawn with a little pork fat for a delicate, juicy filling.

Storage

Freeze uncooked gyoza on a tray in a single layer, then transfer to bags. Cook from frozen — add 2 minutes to the steaming time. Cooked gyoza keep for 2 days in the fridge.

Frequently Asked Questions