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Gyoza – Japanese pan-fried dumplings filled with ground pork and veggies with a simple dipping sauce. They make a great dinner and freeze really well for later!
One thing that our family loves to do together is travel. From the start of picking a destination to planning what to see and do and of course what to eat. We all love to be a part of it and have a say. And one thing we all agree on is Japan is probably one of our favorite places ever to visit!
One of the reasons why we all love it so much is the food. We try to make some of the dishes back home, but some of the key ingredients that are key to a dish just can’t be found in the U.S. But gyoza? You can 100% make them just like they are in Japan, right in your own kitchen! Cooking food from around the world as a family is a great way to educate your children about different countries and cultures as well as have fun together.
Today I am very excited to partner with the National Pork Board and their Family Meals campaign. I have worked with the Pork Board a few times in the past. You may remember from my Oven Baked Pork Chops recipe or the Crispy Pork Cutlet recipe I shared after meeting with them. We eat a ton of pork in this house, and one of the main reasons for even starting this site was to show people how easy it can be to have meals together as a family each night.
The National Pork Board researched family meals over the last 8 months of coronavirus with people being home more. They have found that family bonds are being strengthened over sharing more meals together, cooking together, and actually spending time with each other. Other really interesting findings include:
- More than half of families surveyed say they’ve been cooking more over the past 6 months, with 1 in 3 of them trying new recipes.
- Even teenagers report enjoyment from catching up with family members at dinner.
- 85% of families surveyed say they’ll continue eating together post-coronavirus.
With 2020 being what it is, we had a few trips cancelled this year, just like most people. So, we have turned to the kitchen and have been experimenting more and more with different recipes from around the world. And gyoza is one we all love to make together. When we are in Japan, we will order them whenever we get the chance, and these rank right up there with some of the best ones we have had.
We have loved getting to spend time together in the kitchen creating all sorts of dishes this year. And there is one ingredient that we turn to over and over from almost every part of the world, and that is pork. It can be Pork Lo Mein from China, Pork Adobo from the Philippines or Carnitas from Mexico; there are so many delicious ways to enjoy pork and help us experience different cultures.
What Is Gyoza
They are the Japanese version of Chinese dumplings. They are filled with a pork and vegetable mixture and then lightly pan-fried and steamed.
The thing that makes the Japanese version special is the way they are cooked. They are cooked in a skillet with a little oil until the bottoms are golden brown, and then you add water and cover to steam them. This cooks everything through and the pork gets super tender and juicy. Then they are finished with just a touch of sesame oil to make sure the bottoms are nice and crispy before you serve them.
What’s In Pork Gyoza
- Pork – ground pork that you can find at your normal grocery store makes up the bulk of the filling. You do not need to cook it first; it will cook and get nice and juicy when you steam the dumplings.
- Cabbage – I use the regular American green cabbage that you find in your normal store. Chinese dumplings traditionally use Napa cabbage, so that is an option as well. Because cabbage can be tough, you want to make sure to chop it very small, so it really melts into the meat as it cooks.
- Garlic
- Ginger
- Green Onion
- Soy Sauce
- Sesame Oil
- Sake – there is just a little bit of this in the filling. I found a bottle of cooking sake at my Asian market that I use. If you don’t have either, you can use dry sherry or a mix of rice wine vinegar (1 tsp) and water (2 tsp).
- Gyoza Wrappers – You can find Gyoza wrapper at most Asian markets in the frozen section. They are slightly different than the Chinese wrappers you find in your normal grocery store. Japanese Gyoza wrappers are usually a little thinner. If you can’t find them, the Chinese wrappers will definitely work, you may just need to add an extra minute of cooking time.
- Vegetable Oil
- Salt & Pepper
How To Store Gyoza
The really nice thing about making these dumplings, is that you can make a big batch and freeze them for later. The actual act of making this gyoza recipe is very easy, but they are time consuming. So, it is nice to be able to do the work once, and enjoy it many times!
Once you fill and fold all of your pork gyoza, place them on a lined baking sheet and cover with plastic wrap. Place in the freezer for a couple hours until they are frozen solid. Then you can transfer them to a freezer safe storage bag and have in the freezer for few months.
To cook the frozen gyoza, you follow the same instructions but your cooking time just increases by a few minutes. Super easy!
Gyoza Dipping Sauce
It doesn’t get any easier than this gyoza dipping sauce. It is simply a mix of rice vinegar and soy sauce. In Japan you will often see a spicy chili oil on the table you can add to your sauce if you like things spicy.
Folding Gyoza
Dumplings always look really fancy with their nice folds, and it can be a little intimidating. But don’t worry, it is easier than you think. And if they don’t turn out perfect you don’t have to worry because they will still taste the same! It really just takes a little practice and you will be folding like a pro.
- Start by putting a small amount of filling into the center of your wrapper. About 2 teaspoons is the amount that works for me.
- Next dip your finger in water and wet the outside 1/4 inch of the wrapper all the way around.
- While holding the wrapper, fold it in half over the filling. Then, starting at one edge, use your thumb and forefinger to make pleats about 1/4 inch apart.
- Once you make one pleat, press down gently to seal the dough together, and move onto the next one. In the end you will have about 6 pleats from one end to the other.
- Place the dumpling on a lined baking sheet, gently pressing down to flatten the bottom. This is what will get browned while you are cooking them.
How To Serve
This Gyoza recipe is one of our favorites, and we will make a full meal out of it! Add some Japanese white rice and it is like being back in Japan. You could serve it as an appetizer before a bowl of Ramen or Egg Drop Soup.
Pork is a delicious protein, satisfying and well-loved all over the world. It is my go-to for so many recipes because it is so versatile and easy to cook. So if you are looking for an easy Smothered Pork Chop dinner or want to escape to a different part of the world with these Gyoza, pork is a perfect choice.
Gyoza (Japanese Dumplings)
Video
Ingredients
- 50 Gyoza Wrappers
- 1 Tablespoon vegetable oil, per batch of gyoza
- 1/4 cup water, per batch of gyoza
- 1 teaspoon sesame oil, per batch of gyoza
Gyoza Filling
- 3/4 pound ground pork
- 2 1/2 cups finely chopped cabbage
- 1/4 cup finely chopped green onions
- 1 clove garlic, minced
- 1 inch piece of ginger, minced
- 1 Tablespoon sake
- 1 Tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dipping Sauce
- 2 Tablespoon soy sauce
- 2 Tablespoon rice vinegar
Instructions
- In a bowl, mix together all of the ingredients for the filling until well blended.
To Fill Dumplings
- Start by putting a small amount of filling into the center of your wrapper. About 2 teaspoons is the amount that works for me.
- Next dip your finger in water and wet the outside 1/4 inch of the wrapper all the way around.
- While holding the wrapper, fold it in half over the filling. Then, starting at one edge, use your thumb and forefinger to make pleats about 1/4 inch apart.
- Once you make one pleat, press down gently to seal the dough together, and move onto the next one. In the end you will have about 6 pleats from one end to the other.
- Place the dumpling on a lined baking sheet, gently pressing down to flatten the bottom. This is what will get browned while you are cooking them.
To Cook Dumplings
- Pour vegetable oil into a large non-stick skillet and heat over medium high heat. Once the oil is hot, arrange the dumplings in the pan. For a batch of gyoza, you can fit 8-12 dumplings in the pan, depending on the size.
- Cook for about 3 minutes until the bottoms are starting to turn golden brown.
- Pour water into the pan and cover to steam for 3-4 minutes, until the water is evaporated.
- Drizzle the sesame oil around the pan and cook for an additional 3 minutes until the gyoza are golden brown and crispy on the bottom.
- Remove from the pan and serve.
To Make Dipping Sauce
- Mix together soy sauce and vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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One of my all-time favorites, I just can’t get enough of these!
These are so perfect! LOVE that crispy bottom!
I absolutely love dumplings! These look so flavorful!
I am drooling over these dumplings! I love Japanese flavors!
Life just does not get much better than this! A must try! Thanks for all the great instructions and photos!
Made these with dinner last night and they did not disappoint! Easy and fun; the whole family loved them!
This quickly became a favorite at my house!
Hello!
I love your recipes and webpage.
There is a very nice picture of ravioli that I cannot find the recipe for…can you please send it to me?
Thank you,
Robbie