How to make Gyoza – Japanese style Dumplings Recipes

Gyoza is a dish in Japan that consists of small dumplings filled with vegetables and moist ground pork. These delicious dumplings are often served with rice and salad. They are also a great addition to a Japanese meal. Here are some tips on cooking gyoza.

Gyoza Recipes

How to make Gyoza - Japanese style Dumplings Recipes
How to make Gyoza – Japanese style Dumplings Recipes
How to make Gyoza - Japanese style Dumplings Recipes 1

Gyoza

You can cook gyoza in a pan using vegetable oil. Ideally, they should be eaten hot. But, if you'd like a cooler snack, you can also order them cold. You can also cook gyoza in a microwave or on a gas stove. You should always eat them with a dipping sauce. Then, you'll have a delicious snack! You'll be amazed at how delicious these tiny dumplings are.
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Course: Appetizer, Side Dishes
Cuisine: Japanese
Keyword: Dumplings, gyoza
CookingStyle: Stir-Fry
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10 pcs
Calories: 180kcal
Author: Ms Kelly
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Equipment

  • Skillet

Ingredients

  • 1 10-ounce package wonton wrappers
  • 1 tablespoon vegetable oil
  • ¼ cup water

For filling

  • 1 tablespoon sesame oil
  • 2 cups cabbage chopped
  • ½ small onion chopped
  • 1 clove garlic chopped
  • ¼ cup carrot chopped
  • 1 cup minced pork minced chicken, beef, or seafood may also be used
  • 1 egg beaten

Instructions

  • In a large skillet, heat the sesame oil over medium-high heat.
  • In the sesame oil, saute the cabbage, onion, garlic, and carrot until the cabbage is tender and translucent.
  • Add the pork and egg, stirring constantly. Cook until the pork is browned. Remove from the heat and let it cool slightly.
  • To make the dumplings, place about a tablespoon of filling on the center of each wrapper and fold it in half to enclose the filling. Moisten the inner edges and pinch to seal.
  • In a large skillet, preheat the vegetable oil over medium-high heat.
  • Fry the gyoza until lightly browned (about 1 minute per side).
  • Add the water and cover the skillet. Let the dumplings steam until almost all the liquid has evaporated.
  • Serve with soy dipping sauce or spicy soy dipping sauce.

Video

Notes

You will need a skillet with a high heat. Make sure that you use a deep pan to cook the gyoza. Moreover, make sure that you use vegetable oil when you cook gyoza.
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Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 186mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to making Gyoza

How to make Gyoza - Japanese style Dumplings Recipes

Begin by forming the pleats on the top part of the gyoza. Pinch the other flat side and press it to form a small ball. Place the gyoza on a plate that is dusted with cornflour. Cover the gyoza with cling film and chill for at least 2 hours. Then, you can eat them! The flavor will be better if you eat them cold.

After preparing the dumplings, you should prepare the dipping sauce. The traditional dipping sauce is made from a mix of sesame seeds, green onions, and water. You can also add Sriracha to the sauce to give it a kick. The dipping liquid can be added to the pan or served separately. To serve the gyoza, pour it into a serving bowl, and then garnish it with a slice of fresh ginger.

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The process of making gyoza is simple. First, you need to moisten the wrapper with water. Next, fold it into half moon shape, sealing it with a small piece of plastic wrap. Now you can start cooking the gyoza! Once the filling is ready, cover it with plastic wrap. You can keep the gyoza in the refrigerator for up to eight hours. It is important to use an oil-free frying pan to make gyoza.

When making gyoza, use green cabbage as the vegetable of choice. This vegetable will add extra moisture and flavor to the dish. Moreover, it should be salted and squeezed to remove excess moisture. Nira, also known as Chinese chives, look like green onions. You can substitute scallions for nira to make it taste more authentic. After all, it’s important to fold the wrapper neatly.

Once you have soaked the wrapper with water, fold it in half again. Then, unfold the wrapper and turn it out to form a half moon shape. After the gyoza is folded, it is time to prepare the filling. The filling should be light and fluffy. The gyoza should be lightly fried. However, if you choose a healthier meat, you can avoid the oil. If you use a non-stick frying pan, you can make gyoza without worrying about the safety of your food.

How to make Gyoza - Japanese style Dumplings Recipes

Vegetarian Gyoza Recipes

How to make Gyoza - Japanese style Dumplings Recipes 2

Vegetarian Gyoza

Vegetarian Gyoza is a Japanese style potsticker. Traditionally, gyoza are filled with pork and cabbage, but if you're a vegan or vegetarian, you can make a vegan version. Instead of meat, you can make gyoza with quinoa. Cooked with shiitake mushrooms, quinoa mimics the texture of meat. The addition of sesame oil and ginger gives gyoza its unique flavor.
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Course: Appetizer, Side Dishes
Cuisine: Japanese
Diet: Vegan
Keyword: Dumplings, gyoza
CookingStyle: Stir-Fry
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 serves
Calories: 136kcal
Author: Ms Kelly
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Equipment

  • Skillet

Ingredients

  • 1 10-ounce package wonton wrappers
  • 24 lettuce leaves
  • 2 tablespoons peanut oil divided

For filling Cooking spray

  • 4 cups shiitake mushrooms diced
  • 4 cups cabbage grated or finely chopped
  • 2 tablespoons green onions chopped
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh ginger peeled and grated
  • ½ teaspoon salt
  • ¼ teaspoon dark sesame oil
  • 3 cloves garlic minced

Instructions

  • Coat a large skillet with cooking spray and heat it over medium heat.
  • First, cook the mushrooms, stirring constantly, until the moisture evaporates.
  • Add the cabbage and cook until softened (about 3 minutes).
  • Stir in the rest of the ingredients for the filling and simmer for 2 minutes.
  • Remove from the heat and let it cool.
  • To make the dumplings, place about 2 teaspoons to a tablespoon of the filling on the center of each wrapper and fold it in half to enclose the filling. Moisten the inner edges, and pinch to seal.
  • In a large skillet, preheat the vegetable oil over medium-high heat. Fry the gyoza until lightly browned (about 1 minute per side).
  • Add the water and cover the skillet. Let it steam until almost all the liquid has evaporated.
  • Serve with spicy dipping sauce or soy dipping sauce.

Video

Notes

If you don't have a lot of time, you can also cook the veggie gyoza from frozen. Just remember to add water if you're cooking them from frozen, which will increase the cooking time by about two minutes. In addition, you can try out vegetarian mushroom gyoza. These steamed dumplings are stuffed with cabbage and mushrooms, and are delicious served with the classic gyoza dipping sauce.
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Nutrition

Serving: 12serves | Calories: 136kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 446mg | Potassium: 395mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3590IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to making Vegetarian Gyoza

How to make Gyoza - Japanese style Dumplings Recipes

Folding Vegetable Gyoza isn’t as difficult as it might seem. You just need to gather your ingredients, and a couple of tools. To start, you’ll need a sheet pan lined with parchment paper, a bowl of water, and a clean dish towel. The wrappers should be covered to prevent drying. Here are some simple steps for folding the vegetable-filled dumplings. Make sure to follow the directions for right-handed people. To make the wrapper sticky, dip your fingers into the bowl of water before starting.

Prepare a baking sheet lined with parchment paper and the quinoa. Mix in the ginger and garlic. Add in the shiitake mushrooms, potato starch, and toasted sesame oil. Stir the quinoa until it’s sticky. Next, prepare the gyoza by preparing the wrappers. You can use a silicone baking tray if you prefer. Or you can use a metal tray.

Once you’ve prepared your quinoa, add it to the bowl with the cabbage and chives. Sprinkle in the shiitakes, a little salt, and pepper. Now, pour in the water and cover the pan with a lid. Cook the gyoza for about seven to eight minutes or until they are tender. Let them cool slightly before serving them. Then, you’re ready to enjoy your piping hot, crunchy vegetable dumplings.

Once you’ve prepared the quinoa, transfer it to a large non-stick pan. Sprinkle the bottom of the pan with oil, and cook on low to medium heat. You’ll notice that a brownish lacey layer forms on the top of the dumplings, and they’re ready to eat. After preparing the gyoza, you can drizzle them with soy sauce, chili oil, and vinegar to make them more palatable.

If you’re making vegetarian gyoza, you’ll need to prepare rice first. It’s best to use rice that is cooked to its full cooking temperature. Using rice as the base will make them more filling. You can use rice vinegar, soy sauce, and quinoa as your base. It’s best to add these ingredients as much as possible – and experiment with different flavors! Moreover, you can also try using soy sauce to add a little more flavor to your Vegetarian Gyoza.

 

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