Gyoza

READY IN: 40mins
Recipe by Shasha

I love these little dumplings! You will too!

Top Review by The roaming cook

Could be a good idea to make gyoza with friends: prepare the mix, then have them pack the gyoza. They usually have fun helping you. Now, gyoza is a japanese adaptation of the chinese Kao-Tien/Pekinese fried "raviolis". In Japan, they usually put some garlic or garlic leaves whereas in china they don't. Heat your pan hot before frying your gyoza so that the bottom will be crispy and the top soft. Beef seems better suited for deep-fried gyoza since it gets dry at cooking. Why not try a mixture of chicken & shrimp + ginger + spring onion?

Ingredients Nutrition

Directions

  1. Cook cabbage in a small amount of boiling salted water until tender.
  2. Squeeze out all liquid and mince fine.
  3. Chop mushroom.
  4. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
  5. Refrigerate for 1 hour or more.
  6. Place a scant teaspoon of mixture on each gyoza skin.
  7. Moisten edges with cornstarch and water, fold over and seal.
  8. Crimp edges with a fork.
  9. Cover bottom of a large non-stick skillet with oil.
  10. Brown the gyoza over medium heat (350 degrees) turning frequently.
  11. Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
  12. Stir often to prevent sticking.
  13. Remove cover, raise heat and cook for 2 minutes until crisp.
  14. Gyoza may be prepared in advance or frozen.
  15. Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
  16. Thaw before cooking.

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