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Japanese gyoza

Japanese Gyoza

These Japanese Gyoza are pan-fried dumplings with perfectly crispy bottoms and juicy beef-and-vegetable filling. Easy to make at home, they’re delicious with a soy-vinegar dipping sauce and ideal for parties, appetizers, or cozy dinners.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 40 pieces
Course: Appetizer, Dinner, Main Course
Cuisine: ASIAN, Japanese
Calories: 55
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 1/2 cups green cabbage finely chopped
  • 1 tsp salt divided use
  • 500 g ground beef fattier cuts preferred for juiciness
  • 1 cup garlic chives finely chopped (or substitute with regular chives + green onions)
  • 1 clove garlic minced
  • 1 tsp ginger fresh, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch to bind filling
  • 2 tsp soy sauce
For the Gyoza
  • 1 tsp cornstarch for dusting tray
  • 40-45 wrappers gyoza or wonton wrappers about 1 1/2 packs
  • 3 tbsp neutral oil vegetable, canola, or sunflower
For the Dipping Sauce
  • Soy sauce salty base
  • Rice vinegar adds tang
  • Chili oil Rayu or preferred chili oil, for heat

Method
 

  1. Prep the cabbage: Toss chopped cabbage with 1/2 tsp salt and rest 20 minutes. Squeeze out excess water.
  2. Make the filling: Mix ground beef, garlic chives, garlic, ginger, sesame oil, cornstarch, soy sauce, remaining salt, and drained cabbage. Stir until sticky.
  3. Shape the gyoza: Dust a tray with cornstarch. Place wrapper in hand, moisten rim, add 1 tbsp filling, fold and pleat 4–5 times. Seal tightly and place on tray.
  4. Pan-fry & steam: Heat 1 tbsp oil in a skillet over medium-high. Place 10–12 gyoza, fry bottoms 2 minutes until golden. Add 1/3 cup water, cover, steam 3–4 minutes. Uncover and crisp bottoms another 30 seconds. Repeat with remaining batches.
  5. Serve: Flip gyoza golden-side up. Arrange on platter and serve hot.
  6. Dipping sauce: Mix soy sauce and rice vinegar in equal parts. Add chili oil to taste.

Notes

✔ Salting and draining cabbage prevents soggy filling. ✔ Cover wrappers with a damp towel to keep them from drying out. ✔ For vegetarian, replace beef with mushrooms and tofu. ✔ Freeze uncooked gyoza on a tray, then bag and cook from frozen with extra steam time.