Best 3 Japanese Gyoza Recipes

Japanese gyoza, also known as potstickers or dumplings, are a popular dish originating in China and are widely enjoyed in Japan and around the world. These delectable treats consist of thin wrappers filled with a mixture of minced meat, vegetables, and seasonings, and are typically pan-fried until golden brown. With a crispy exterior and a juicy, flavorful interior, gyoza make for a satisfying appetizer or main course. Whether you prefer them steamed, boiled, or deep-fried, there's a gyoza recipe out there to suit every taste. So, let's embark on a culinary journey and discover the secrets to making the best Japanese gyoza at home.

Here are our top 3 tried and tested recipes!

GYOZA (JAPANESE POTSTICKERS)

Gyoza (Japanese Potstickers) image

Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.

Provided by ehagood10

Categories Main Dish Recipes Dumpling Recipes

Time 54m

Yield 6

Number Of Ingredients 16

Ingredients

½ pound ground pork
½ head napa cabbage, shredded
1 egg
3 green onions, thinly sliced
1 (2 inch) piece fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
¼ teaspoon sesame oil
30 gyoza wrappers, or as needed
1 tablespoon vegetable oil, or as needed
1 cup water
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 ½ teaspoons sesame oil
1 dash sriracha sauce, or to taste

Steps:

Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 26.2 g, Cholesterol 59 mg, Fat 10.6 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 763.8 mg, Sugar 0.9 g

GYOZA (JAPANESE DUMPLINGS)

Gyoza (Japanese Dumplings) image

Provided by Sachie Nomura

Categories Mushroom Appetizer Kid-Friendly Lunch Meat Deep-Fry Cabbage Pastry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Small Plates

Yield 50 dumplings

Number Of Ingredients 15

Ingredients

1 packet 50 gyoza wrappers
Filling:
1/8 cabbage
1 teaspoon salt
400 g lean pork or chicken
1/2 bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
Pinch of salt
Dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
La-yu (Japanese chilli oil), optional

Steps:

Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

JAPANESE GYOZA

Japanese Gyoza image

This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!

Provided by lisar

Categories Japanese

Time 2h30m

Yield 100 gyoza

Number Of Ingredients 21

Ingredients

1 lb country-style pork sausage
1 lb ground lean pork
1 tablespoon soy sauce
2 teaspoons chili oil
1 carrot, finely shredded
4 cloves garlic, minced
6 green onions, chopped
2 -3 tablespoons fresh ginger, grated
1/2 medium cabbage, shredded
1/2 cup beef broth
2 packages gyoza skins
peanut oil
1/3 cup tahini (sesame paste)
1/3 cup rice vinegar
1/3 cup Japanese soy sauce
1/4 cup sugar or 1/4 cup light corn syrup
1 1/2 tablespoons sesame oil
1 tablespoon fresh garlic, pressed or finely chopped
1 tablespoon chili oil
1/2 teaspoon szechwan pepper
2 -3 green onions, chopped

Steps:

In a large skillet brown the pork and sausage.
Saute this over med-high heat, adding the soy sauce and chili oil.
When the meat is browned, add the next 4 ingredients and fry for several minutes.
Add cabbage, cook til wilted.
Add broth.
Cover, let mixture steam until liquid is reduced.
Remove mixture with slotted spoon and place in bowl to cool.
*Brush water around the edges of gyoza wrapper.
Place filling in gyoza.
Seal with gyoza press or pinch together with fingers making little folds.
Heat less than 1/4 cup peanut oil in pan.
Addd several gyoza to pan.
Brown gyoza on both sides.
Carefully add 1/4 cup water to hot pan and quickly cover.
Let steam until liquid is evaporated.
Remove to cool.
Makes about 100.
These freeze well, freeze in single layer.
*Ihave made the the filling the day before and assembled the gyoza right beore cooking.
The whole family helps with this process.
To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
Blend at high speed until the sauce is smooth.
Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.

Tips:

To make sure your gyoza wrappers are soft and pliable, let them rest for at least 10 minutes after rolling them out.
When filling your gyoza, be careful not to overfill them, or they will be difficult to seal. Aim for about 1 tablespoon of filling per wrapper.
To get a nice golden brown color on your gyoza, make sure to pan-fry them in a hot skillet with a little bit of oil. Cook them for about 2-3 minutes per side, or until they are crispy and cooked through.
If you are short on time, you can also steam your gyoza. Place them in a steamer basket over a pot of boiling water and steam for about 10 minutes, or until they are cooked through.
Serve your gyoza with your favorite dipping sauce, such as soy sauce, vinegar, or chili sauce.

Conclusion:

Gyoza is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little practice, you can easily make them at home. So next time you are looking for a new and exciting dish to try, give gyoza a try. You won't be disappointed!