Updated: Oct 2
JAPANESE PAN-FRIED GYOZA RECIPE!!!
What a classic!!!
Do you know how to wrap GYOZA nicely?
Can you pan fry GYOZA successfully with a golden crust at the bottom?
In this video, I'm showing the step by step ultimate tutorial. By watching this, everyone can achieve a perfect crunchy gyoza like the one seen in the picture!
(I hope so! haha)
Making Gyoza is pretty time consuming, so get your family and friends in on the action and have fun together while chatting!
<JAPANESE PAN-FRIED GYOZA/ 焼き餃子>
＜Yield> 4 servings (24 pieces of gyoza)
<Prep time> 15 minutes
<Cook time> 7 minutes
7.0oz (200g) pork mince/ground pork
1½ cup (70g) cabbage/ napa cabbage, finely chopped
½ cup Chinese chives, finely chopped
½ cup water (for steaming)
24 pieces gyoza wrapper
1 tablespoon Toasted sesame oil
1 tablespoon potato starch
1 tablespoon oyster sauce
½ tablespoon rice wine without MSG and salt
1 teaspoon sugar
1 teaspoon ginger, grated
1 teaspoon Soy sauce
1 teaspoon rice vinegar
1 teaspoon chili oil
½ teaspoon Soy sauce
1 tablespoon rice vinegar
½ teaspoon black pepper
toasted sesame seeds
1. Chop the cabbage finely. Sprinkle with ½ tsp of salt and then massage them until they begin to sweat. Leave for 5 minutes. Squeeze out the excess moisture. Cut the Chinese chives finely.
2. In a large bowl add in the minced pork/ground pork and all the seasoning listed above. Mix them until it’s well combined and has become sticky. Add in the salted cabbage from step 1 and Chinese chives. Combine them together.
3. Place the filling in the middle of the gyoza wrapper. Wet the edge of the gyoza wrapper. Fold it in half and make sleeves. ( Watch a step by step guide on my YouTube video!)
4. In a non stick pan, heat 1 tablespoon of oil over high heat. Place the gyoza and pan fry them until the bottom is lightly browned. Add in the water and pop on the lid to steam. Cook Gyoza for about 3-4 minutes over medium heat. Open the lid and cook them for another 2-3 minutes to evaporate the excess water. Drizzle with toasted sesame oil and cook them for another minute. Transfer to a plate. Serve with you favorite dipping sauces ( See the different variations ↑). Now it's ready to be enjoyed.
<Miwa’s tips> ※Watch more tips on my YouTube video!
・Once the wrapper is wet, they start to stick to each other and also the plate.
・The filling is versatile. Chinese cabbage, leek, spring onion, garlic, mushrooms are all great options!
・I don’t recommend beef mince/ground beef for this recipe but you can swap for chicken mince/ground chicken and turkey mince/ground turkey. Try using a fatty one.
・In step 3 the gyoza will become dry when exposed to air. Covering the gyoza with a wet cloth or plastic wrap will help to prevent them from getting dry.
・If your pan is not non-stick, I recommend adding at least 2 tbsp of oil when you start to pan fry the gyoza to prevent them from sticking.
<Recommended side dish>
Freeze them for up to 1 month.
I don’t recommend keeping them in the fridge since the wrapper dry easily.
<Did you try this recipe??>
Let me know by tagging me on Instagram
I love to see your creations!
- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^
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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
2020/ 09/ 19 MIWA