Gyoza
Who doesn’t like a good dumpling? They come in all sorts of sizes and shapes with ingredients
made of tradition or the moment. My favorite variety, Gyoza, come from a lineage of Japanese
treats often served as a side in ramen restaurants that hug train stations across Japan.
Homemade gyoza are fun and easy to make and can be a nice way to spend time together as a
family talking over events of the week as you fill, fold, cook, and enjoy time spent together.
Ingredients:
1 package of frozen round gyoza wrappers (around 50 wrappers/package)
For the Filling:
1 lb ground pork
½ medium onion diced fine
3 cloves garlic diced fine
¼ cup finely chopped cilantro
1 cup thinly sliced green onion
1 1/2t salt
1 t ground black pepper
½ t white pepper
1T corn starch
1T Moromi Shoyu
For the Dipping Sauce:
¼ cup Moromi Shoyu
1T Rice Vinegar
1T Mirin
A few slices of green onion
Prepare the Filling:
In a large mixing bowl, combine all the filling ingredients and mix thoroughly with your clean
hands.
Prepare the Gyoza:
At least 1 day prior, thaw frozen gyoza wrappers in the fridge. Depending on how many helpers
you have, this can be a solo event or a fun family activity. Divide the gyoza wrappers among
your helpers with the bowl of filling set in the middle. Give each of your crew a spoon for
scooping and you’re off to fill the wrappers!
Fill small dishes with water and place beside each stack of wrappers. This will be used to wet
the edge of the wrapper prior to pinching it closed.
Using a spoon, place about a tablespoon of filling evenly in the center of a wrapper.
Dip your finger in the bowl of water and lightly wet the entire edge of the wrapper. Fold the
wrapper in half around the filling and gently squeeze the wet edges together to form a seal. Try
not to trap any of the filling in the sealing area. Sealing the gyoza well will ensure that it cooks
properly without leaking or breaking apart. This might take a little practice, but don’t worry,
everything will taste delicious no matter what it looks like!
Place all the filled gyoza neatly on a plate.
Prepare the Dipping Sauce:
Mix all the sauce ingredients together in a small bowl and serve in small dipping bowls for each
guest. Add a few slices of green onion to each dipping bowl and serve on the side.
Cooking the Gyoza:
I like to cook my gyoza in a large iron skillet with a cover, but any large frying pan you have
available works.
Heat a 3 T of oil in a large skillet on high until just shimmering but not smoking. Place the gyoza
neatly in the hot oil. I place mine in two concentric circles and then placing a few in the middle.
You may not be able to fit all the prepared gyoza in one pan. You can freeze the remaining
gyoza or cook them separately. I like to have a few in the freezer for a quick lunch or snack later
in the week.
Once you have all the gyoza in the pan, turn the heat down to medium high and continue
cooking until browned on one side. Using tongs or chop sticks, flip each gyoza over and brown
on the other side. Once both sides are browned reduce heat to medium and add ½ cup water
and loosely cover the pan to let some steam escape. Continue cooking for 5 minutes until most
of the water have evaporated.
Serve family style at the table in a serving bowl using chopsticks or tongs.
Enjoy!
More on Gyoza
There are an infinite number of ways to make gyoza filling. The example I make here is heavy
on scallions, but I also love to use napa cabbage as the veggie component in the filling. You can
use any protein or make it a vegetarian meal and add tofu or a combo of your favorite chopped
veggies. In addition, make them your own by adding your favorite spice mix. Try adding
chopped ginger, shredded napa cabbage, or shredded carrots for example. Have fun and use
whatever is on hand to make a delicious filling. There really aren’t any rules other than making
something you and your family will enjoy.
