Name: Gyoza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 40 gyoza wrappers; 1½ tbsp vegetable oil for frying each batch of gyoza; ¼ cup water for frying each batch of gyoza; 1 tbsp sesame oil for frying each batch of gyoza; 290 gms – 10 oz. ground pork; 140 gms – 2-3 cabbage leaves; 1 or 2 green onion/scallion; 2 shiitake mushrooms; 1 clove garlic (minced); 1 tsp ginger (grated); ½ tbsp sake; ½ tbsp sesame oil; 1 tsp soy sauce; ¼ tsp salt; Freshly ground black pepper; 1 tbsp rice vinegar; 1 tbsp soy sauce; ⅛ tsp La-Yu (Japanese chili oil, or chilly flakes to taste (optional))

I love potstickers and Japanese Gyoza – 餃子(ぎょうざ) are my absolute favourite! I love the crunchy skin and the soft and tasty filling.

Did you know that Japanese people consider Gyoza more of a side dish to complement the rice instead of a main course?

I found the perfect recipe over at Just One Cookbook, my favourite website about Japanese food written by my friend Nami and after making it a few times, I thought I should share it with all of you as well. I haven’t chosen this recipe by chance… In fact, I will be travelling to Japan soon (where I will definitely have plenty of gyoza!) and then on to Italy (finally!).

But don’t worry, I have a few posts scheduled and some amazing guest posts lined up for you written by some of my favourite blogger friends, so I won’t leave you alone!! In fact, make sure to show them some love! Also, follow me on Facebook, Twitter and Instagram for regular updates.

In the meantime, enjoy some Gyoza!

Gyoza

The recipe for authentic Japanese Gyoza filled with pork, cabbage and shiitake mushrooms and served with a delicious dipping sauce.

Course Main

Cuisine Japanese

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 40

Author Recipe adapted from Just One Cookbook

Ingredients

40 gyoza wrappers
1½ tbsp vegetable oil for frying each batch of gyoza
¼ cup water for frying each batch of gyoza
1 tbsp sesame oil for frying each batch of gyoza

Filling

290 gms – 10 oz. ground pork
140 gms – 2-3 cabbage leaves
1 or 2 green onion/scallion
2 shiitake mushrooms
1 clove garlic minced
1 tsp ginger grated

Seasoning

½ tbsp sake
½ tbsp sesame oil
1 tsp soy sauce
¼ tsp salt
Freshly ground black pepper

Dipping Sauce

1 tbsp rice vinegar
1 tbsp soy sauce
⅛ tsp La-Yu Japanese chili oil, or chilly flakes to taste (optional)

Instructions

Microwave the cabbage leaves for 1 minute and chop them into very small pieces. Mince the green onion and shiitake mushrooms as well.
Combine the pork and seasoning and knead the mixture with your hands until sticky.
Add the rest of the filling ingredients and knead again.
Wet the edge of a gyoza wrapper with water. Hold it on one palm, and put a tablespoon of filling in the center. Gently fold it in a semi circle and make the pleats. Check this post for a tutorial on how to make the pleats.
Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down.
When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.
Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.
Remove the lid and let any remaining water evaporate. Add the sesame oil and cook, uncovered, until the gyoza is nice and crisp at the bottom. Transfer to a plate.
For the dipping sauce, combine all the ingredients in a small bowl and mix well.
Serve the gyoza with the dipping sauce.

Recipe Notes

You can freeze the gyoza before cooking. Put them on a baking tray leaving some space in between to keep them from sticking, and put the tray in the freezer. When frozen, transfer them into a Ziploc bag and store them in the freezer for up to one month. You can cook them from frozen.