I love gyoza and I think most of you out there do as well! There are so many variations on the dumpling and I adore them all but I have to say Japanese gyoza is my all-time favorite. (I especially love it with ramen, but that’s another blog entirely!) I have been making my own gyoza lately, from scratch- dough and all. It’s much easier than I thought it would be. I’m gona share a couple recipes but first here is some gyoza background.
The Asian dumpling was first developed in China. The Chinese equivalent to the Japanese gyoza is called Jiaozi, and is a main food during the Chinese New Year and daily food in the northern regions of China. Japanese gyoza and Chinese jiaozi use the same written Chinese characters. The only real difference between the two dumplings is that gyoza is made with more garlic than jiaozi giving it more of a bite. The most common way to cook gyoza is pan fried, but you can find them in poached in soups, steamed in a basket, or sometimes deep-fried. Gyoza if fried or steamed is served with a sauce usually consisting of rice vinegar, soy sauce and sesame oil. Pan-fried gyoza with gyoza sauce is my favorite! I’d better hurry up and finish this blog; the more I write the hungrier I get, so here is the recipe and enjoy!
Makes about 30-40 gyoza wrappers
100g cake flour
100g bread flour
½ c warm water
1/2tsp sea salt
Sift flours together 3 times. Dissolve the salt into the water and pour into the flour. Knead into dough and continue kneading for about 7minutes. Roll the dough into a ball and wrap in plastic wrap. Let it sit out in room temperature for 30 minutes.
Make the filling in that time. After the 30 minutes are up, divide the dough in 3 equal parts and roll out one of the pieces. It needs to be as thin as possible; you should be able to slightly see the surface under it. The dough will expand a little when you cook them, so you do not want the gyoza to be too doughy and take away from the filling. Cut it out with a round cookie cutter about the size of your palm is a great size. You want to stack the finished gyoza wrappers with corn flour in between them so they wont stick together. If you are not making gyoza that day you can wrap them tightly with saran wrap and freeze them until you want to use them. They should last 6 months or so.
When you fill them and want to cook them, put a small amount of raw/uncooked filling in the center of the wrapper and dab the edges with water. Fold the wrapper in half and sit it upright, twist and pinch the edge in little folds to seal it shut. Put on a hot and oiled frying pan or flat top grill and sear the bottoms until they are a medium brown color. Throw some water (amount of water depends on amount of gyoza, 1/8c water to 6 gyoza) in the pan and cover the pan with a lid. Let the steam from the water cook the gyoza thoroughly for about 2-3 minutes.
Transfer to a plate and enjoy!
Basic gyoza sauce
1c light soy sauce
1/4c rice vinegar
3-4 Tbls sesame oil or spicy sesame oil
1 pound ground pork
4 Tbls light soy sauce
6-8 cloves of garlic, finely chopped
6 scallion, thinly sliced or chopped
1 Tbls salt
1 Tbls black pepper
This is only a basic recipe for gyoza. The variations are endless, so have fun and share your favorite gyoza!
You cannot really store uncooked gyoza in the refrigerator, so cook them right away or freeze them until you want to eat them! Cooking directions are the same when they are frozen, just maybe a little longer cooking time, 3-4 minutes, enjoy!
Photos compliments of Getty images