Japanese GYOZA (Dumplings)

Ingredients

  • FILLING
  • 1 1/2 cups green cabbage, very finely chopped
  • 1 tsp salt, separated
  • 1 lb / 500g ground pork (mince) (fattier the better)
  • 1 cup garlic chives, finely chopped (Note 1)
  • 1 garlic cloves, crushed
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch / corn flour
  • 2 tsp soy sauce
  • GYOZA
  • 1 tsp cornflour (cornstarch) - for tray
  • 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
  • 3 tbsp vegetable oil (or other cooking oil)
  • DIPPING SAUCE
  • Soy sauce
  • Rice wine vinegar
  • Chili oil (Rayu is Japanese chili oil)

Directions

  • Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
  • Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
  • Use your hands to mix the Filling.
  • Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
  • Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
  • Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
  • Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
  • Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
  • Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)
  • Use an egg flip to transfer onto a plate upside down i.e. golden side up.
  • Serve with Dipping Sauce.
  • DIPPING SAUCE
  • Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.
  • They usually come in packs of 30 so you will need 2 packets.
    1. FREEZING”:” In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won't burn the underside because you add a bit of extra water.
  • REFRIGERATION”:” Same as frozen but won't require longer cook time / extra water.

Tags: Entrées • Japonaise • Plats asiatiques