Steamed and boiled dumplings are standard in China, the birth place of the gyoza dumpling. But the pan-fried kind is standard in Japan, and is now known as "gyoza" worldwide.
Photographed by Takeshi Noguchi
Calorie count is for a piece
Ingredients (Makes 25)
- 200 g ground pork
- 60 g onion
- 100 g Chinese cabbage
- 1/2 tsp salt
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 50 ml chicken soup (cooled)Note
Granulated Chinese-style chicken stock, reconstituted as instructed on the package.
- 25 gyoza wrappers (large)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp Chinese chili oil
- Vegetable oil, as needed
Finely chop the onion and Chinese cabbage. Oil a frying pan with 1 tbsp of vegetable oil and preheat, then add the onion and stir-fry over medium heat until just barely browned. Transfer the onion to a plate or other container to cool and allow the steam to dissipate.
Place the Chinese cabbage in a bowl and sprinkle with salt. Massage the salt in until the Chinese cabbage becomes tender, then squeeze out any excess moisture.
In a separate bowl, combine the ground pork and the ingredients for [A], then knead together until sticky.
Add the onion and Chinese cabbage to the ground pork mixture and continue to knead in, then add the chicken soup, mixing it in a small amount at a time, until the soup has been incorporated into the ground pork mixture.
Place 1/25 of the ground pork mixture (about 1 tbsp) onto the center of a gyoza wrapper with a spatula, then flatten out its surface. Wipe the spatula onto the outer edge of the wrapper, in order to transfer fat left on the spatula from the ground pork mixture onto the wrapper. Fold the wrapper in half and pinch shut in the center, Fold the ends inward somewhat and pinch them shut at the tops of the folds.
Oil a frying pan with 1 tbsp of vegetable oil and preheat over medium heat, then add half of the gyoza dumplings, lining them up neatly in the frying pan. When you hear them begin to sizzle, pour in 100 ml of water and cover. Steam-fry for 5-6 min, then remove the lid and blot up any remaining water with a paper towel. To finish, pour 1/2 tbsp of vegetable oil over top and fry for an additional 1-2 min. Insert a turner underneath the gyoza dumplings and transfer to a serving plate. Repeat with the other half of the gyoza dumplings. Serve with the dipping sauce on the side as desired.
★ Ground Pork
A Tender All-Purpose Ingredient That Provides Depth of Flavor
Made by finely grinding pork. Its depth of flavor and tender texture lend themselves to all types of cooking. Using relatively fatty ground pork for gyoza dumplings will lead to a juicy finished result. Ground pork is also great for stir-fries.
★ Tips for Making Gyoza Dumplings
● Squeeze Out Excess Moisture from Vegetables
Adding raw vegetables will lead to moisture being pressed out of them while kneading together the filling, which will cause the wrappers to get wet and become easier to tear, in addition to watering down the flavor of the filling. Stir-frying the onion and salting the Chinese cabbage are great ways to remove excess moisture and condense the natural sweetness of these vegetables, giving the flavor of the finished gyoza dumplings more depth and complexity.