Pan-Fried Gyoza (Japanese Dumplings)

About This Recipe

Gyoza are Japan's answer to Chinese jiaozi — thinner-skinned, more garlicky, and always pan-fried to create the iconic crispy bottom. The technique of adding water to the pan mid-cook (steam-fry) ensures the filling cooks through while the bottoms caramelise into a golden crust. They're one of the most ordered dishes in Japanese restaurants worldwide.

Ingredients

Serves 4

• 300 gminced pork (fatty)
• 200 gnapa cabbage(finely shredded)
• 2 tbspsoy sauce
• 1 tbspsesame oil
• 1 tbspsake or dry sherry
• 1 tbspfresh ginger(grated)
• 3garlic cloves(minced)
• 2spring onions(finely chopped)
• 1 tspwhite pepper
• 30gyoza wrappers(store-bought or homemade)
• 2 tbspvegetable oil(for frying)
• 80 mlwater(for steaming)
• 3 tbspsoy sauce(dipping sauce)
• 1 tbsprice vinegar(dipping sauce)
• 1 tspchilli oil(dipping sauce)

Instructions

1. 1

   Prepare the cabbage

   Salt shredded cabbage, rest 10 minutes, then squeeze out all moisture with your hands. This prevents the filling from becoming waterlogged.

2. 2

   Mix the filling

   Combine pork, squeezed cabbage, soy sauce, sesame oil, sake, ginger, garlic, spring onions and white pepper. Mix vigorously in one direction until sticky and cohesive.

   Mixing in one direction aligns the proteins and creates a better texture — this is the Japanese technique.

3. 3

   Pleat and seal

   Place 1 tsp filling in the centre of a wrapper. Dampen the edge with water. Fold in half and pleat one side 5–6 times, pressing to seal. Place on a floured board.

4. 4

   Steam-fry method

   Heat oil in a non-stick skillet over high heat. Add gyoza flat-side down. Cook 2 minutes until bases are golden. Add water, immediately cover with a lid. Steam 4–5 minutes until water evaporates.

5. 5

   Crisp the bottoms

   Uncover, drizzle a little more oil around the edges. Cook 1 more minute until bases are deeply crispy and golden. Serve immediately, bottom-side up.

Variations

• •

  Vegetarian: replace pork with tofu, shiitake mushrooms and edamame.

• •

  Shrimp gyoza: use minced prawn instead of pork.

Storage

Raw gyoza freeze for 3 months. Cooked gyoza keep 2 days but lose their crispy bottom.

Frequently Asked Questions