Gyoza is a Japanese dish that is typically made with Pork mince and cabbage wrapped in a dumpling wrapper and pan-fried. It has a crispy base and a moist and flavoursome filling on the inside.
Japan has been on my bucket list for a while now because it intrigues me how good Japanese food is. I worked with a few Japanese chefs and it amazes me how they use their knives and chopsticks to fillet fish!!! believe me its true. It amazes me to see them work with utmost precision.
I am writing this recipe at the time I booked a flight to Japan and I had to cancel it due to COVID-19 and it upset me so much that I had to make Japanese gyozas to make me happy.
How to wrap gyoza
On this video I teach how to wrap Japanese gyoza, I am no expert in wrapping dumplings. Its a skill, if you see the Japanese wrapping gyozas they are so fast and precise but my method would be easy to follow and you don’t need to be a dumpling master to do it. I learnt to make gyozas under a Japanese chef when I was working in Australia as a chef. oh boy, he was not easy to please.
I am also doing a small twist and doing it with chicken mince and no cabbage, the only reason why I am doing the twist is that I made these gyozas during the panic buying that happened in Australia during COVID-19 and I couldn’t find all ingredients, so I had to improvise. But nevertheless, it will still be good.
How to cook Japanese gyoza
Japanese Gyoza is cooked in pan or skillet by pan-frying when it gets a crispy bottom then water is added to steam the dumpling.
It’s typically served with a vinegar-based soy sauce that has a good umami flavour and compliments the crispy and moist gyozas well.
Watch how to make Japanese gyoza
- 2 cups Flour
- 1/2 tsp Salt
- 3/4 cup Water Boilling
- 500 g Chicken mince
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 3 tbsp Spring onion Chopped
- 1 tsp Ginger Chopped
- 1 tsp Garlic Chopped
- Combine all ingredients together and leave aside to use later
- Place flour and salt in a bowl and gradually add the boiling water and mix well with a spoon
- Transfer it to the work surface and kned the dough for 8-10 mins
- Portion it to 2 equal pieces and shape it to a long log shape. Cover with cling wrap and leave aside for 30 minutes
- Dust the work surface with cornflour and cut the one long log shape dough into 12-13 equal piece. Once cut cover with a damp cloth to avoid to from drying
- Take one piece at a time and flatten it using a rolling pin
- If you don't get a perfectly shaped round, then use a round-shaped object to cut the dough
- Repeat the process for each wrapper. Dust the wrapper with cornflour and cover with a damp cloth to avoid it from sticking together.
- Dust cornflour to a baking tray to place the made gyozas
- Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half the gyoza wrapper. Place 1 tbsp of filling on the middle of the wrapper. Fold the wrapper over. Use your thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
How to cook Gyoza
- Heat a pan with 1 tbsp of oil on medium heat
- Once heated, place the gyozas on the pan and cook until it has a golden brown bottom, then add 1/3 cup of water to the pan and close with a lid
- Cook until all the water has evaporated and the base is not soggy
- Serve warm with a dipping sauce