Embark on a culinary journey through the world of gyoza with these 10 delectable gyoza recipes. From classic pork gyoza to exciting and innovative variations, this collection explores a range of flavors and techniques guaranteed to satisfy any gyoza craving. Whether you’re a seasoned gyoza enthusiast or a curious newcomer, these gyoza recipes offer a delicious adventure for every palate. Discover the art of perfectly crispy pan-fried gyoza, learn the secrets of succulent steamed gyoza, and explore the delightful versatility of this beloved Japanese dumpling.
Savory Cheese and Gyoza Pancakes
This recipe provides a delicious way to use leftover gyoza filling by transforming it into savory cheese pancakes. Camembert cheese adds a creamy richness, but feel free to substitute your favorite cheese. A simple dipping sauce complements the pancakes perfectly.
Ingredients
Pancakes:
- 200 grams leftover gyoza filling
- 6 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- Camembert cheese (or your favorite cheese), to taste
- 1/4 cup (50 ml) dashi stock
- Sesame oil, as needed
Dipping Sauce:
- 1 tablespoon vinegar
- 2 tablespoons soy sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon sugar
- Toasted sesame seeds, to taste
Instructions
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Start with approximately 200 grams of leftover gyoza filling.
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Chop the Camembert cheese (or your chosen cheese) into small pieces and mix it thoroughly into the gyoza filling.
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Combine the dashi stock, all-purpose flour, and cornstarch with the gyoza and cheese mixture. Mix well until a batter forms.
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Heat a frying pan over medium-low heat and add sesame oil. Drop spoonfuls of the batter onto the hot pan, forming small pancakes. Cook until both sides are golden brown and the cheese is melted and gooey.
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While the pancakes are cooking, prepare the dipping sauce. In a small bowl, whisk together the vinegar, soy sauce, sesame oil, and sugar. Sprinkle with toasted sesame seeds.
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Serve the cheese and gyoza pancakes immediately with the dipping sauce.
Quick & Easy Gyoza Soup
This recipe transforms leftover gyoza filling into a delicious and satisfying soup in minutes. It’s a fantastic way to minimize food waste and enjoy a quick meal.
Ingredients
- Leftover gyoza filling (amount as desired)
- 1-2 Eggs
- 1 1/4 cups (300 ml) Water
- Chinese soup base (amount as per bottle instructions)
- 1 teaspoon Soy sauce
Instructions
- In a pot, combine the water and Chinese soup base. Bring the mixture to a boil.
- Add the leftover gyoza filling to the boiling broth. Cook until the filling is heated through.
- Reduce the heat to low. Beat the eggs and gently pour them into the soup. Allow the eggs to cook until fluffy.
- Immediately turn off the heat once the eggs are cooked. Stir in the soy sauce.
Note: This recipe gained popularity and has been enjoyed by many!
The Best Homemade Gyoza Filling
This recipe provides a simple and flavorful filling for homemade gyoza. With a balance of savory pork, crisp cabbage, and aromatic seasonings, these gyoza are sure to impress.
Ingredients
- 300g ground pork
- 400g cabbage or napa cabbage
- 1 tablespoon soy sauce
- 2 tablespoons sake
- 1 tablespoon sesame oil
- 1/2 tablespoon chicken bouillon powder
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Grated garlic and ginger to taste
Instructions
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Prepare the Cabbage: Finely chop or shred the cabbage (or napa cabbage). Massage it with 3 teaspoons of salt (not included in the ingredient list above). Let it sit for about 30 minutes to draw out excess water.
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Remove Excess Water: Thoroughly squeeze all the water out of the cabbage.
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Season the Pork: In a bowl, combine the ground pork with the soy sauce, sake, sesame oil, chicken bouillon powder, oyster sauce, sugar, salt, pepper, grated garlic, and ginger. Knead well until the pork lightens in color.
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Combine and Rest: Add the squeezed cabbage to the seasoned pork. Mix thoroughly and let the mixture sit for at least 1 hour to allow the flavors to meld. This resting period is key for a delicious filling.
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Wrap and Cook: Wrap the filling in gyoza wrappers and pan-fry until golden brown and cooked through. Enjoy!
The Perfect Homemade Gyoza Filling
This recipe provides a simple and delicious filling for homemade gyoza. With a blend of savory meats, fresh vegetables, and aromatic seasonings, you’ll be enjoying restaurant-quality gyoza in no time.
Ingredients:
- 250g ground meat (beef and pork mix recommended)
- 250g cabbage
- 1 bunch chives
- 4 inches green onion
- 15g ginger (fresh or tube)
- 1 large clove garlic (fresh or tube)
- 2 pinches salt (or to taste)
- Pepper to taste
- 1 tablespoon sake
- 1-2 teaspoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon oyster sauce (or to taste)
- Optional: Chinese soup stock or Ajinomoto (MSG)
Instructions:
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Prepare the Vegetables: Finely chop the cabbage (a food processor works well, but avoid over-processing). Chop the chives into ¼-inch pieces and finely chop the green onion. Grate the ginger and garlic.
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Combine the Meat and Aromatics: In a large bowl, combine the ground meat, salt, and pepper. Knead well until the mixture becomes sticky. Add the chopped cabbage, garlic, and ginger, and continue kneading.
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Add the Seasonings: Incorporate the sake, soy sauce, sesame oil, and oyster sauce. Knead thoroughly to distribute the flavors evenly. Gently mix in the chives and green onion.
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Fill the Gyoza Wrappers: Use homemade or store-bought gyoza wrappers to enclose the filling. (See separate recipe for making gyoza wrappers).
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Prepare for Cooking/Freezing: Arrange the filled gyoza on a flour-dusted tray. If cooking immediately, lightly dust off excess flour to prevent burning. For best results, freeze the gyoza before cooking.
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Cook the Gyoza: (See separate recipe for cooking gyoza to achieve a crispy and juicy texture).
Tips for the Best Gyoza:
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Fresh is Best: While convenient, using fresh ginger and garlic significantly enhances the flavor.
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Freeze for Flavor: Freezing the gyoza before cooking allows the flavors to meld and results in a tastier final product.
The Perfect Gyoza Pleats: A Step-by-Step Guide
This guide provides a detailed, easy-to-follow method for achieving beautifully pleated gyoza. This technique works well with both standard and larger gyoza wrappers.
Ingredients
As many gyoza wrappers as you need.
Instructions
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Place the gyoza filling in the center of the wrapper. Wet the edge of the far half of the wrapper with water.
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Pinch the center of the moistened edge to seal about 1/4 inch. Leave the ends open.
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Hold the open edge of the wrapper and bring it towards the center, attaching it to the front edge. This creates the first pleat.
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Repeat this pleating process two more times for a total of three pleats on one side.
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Now, pleat the opposite side. Start from the edge closest to the center and fold it towards the center. This side can be slightly trickier for right-handed individuals.
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Secure the gyoza by firmly pressing the top edge several times. This ensures a tight seal and prevents the filling from leaking during cooking.
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For larger wrappers, create four pleats on each side instead of three.
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Important Tip: To prevent the gyoza from sticking, place them on parchment paper, especially if you’re not cooking them immediately. This will absorb any excess moisture from the filling.
Easy Homemade Gyoza Filling
This recipe provides a simple and delicious filling for homemade gyozas. With a balance of savory pork, fresh vegetables, and aromatic seasonings, it’s sure to elevate your gyoza game.
Ingredients
- 200g ground pork (about 7 ounces)
- 200g cabbage (about 7 ounces)
- 1 bunch chives
- Salt and pepper, to taste
- 1 teaspoon chicken bouillon powder
- 1 teaspoon each sake, sugar, soy sauce
- Slightly less than 1 teaspoon oyster sauce
- 1 teaspoon each, grated garlic, ginger
- 1 teaspoon sesame oil
- 2 teaspoons potato starch
Instructions
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Prepare the Vegetables: Finely chop the cabbage and chives. Sprinkle with salt and let them sit for a few minutes to soften. Squeeze out any excess water.
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Combine Seasonings: In a small bowl, combine the chicken bouillon powder, sake, sugar, soy sauce, and oyster sauce.
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Mix the Filling: Season the ground pork with salt and pepper. Add the combined seasonings, the softened cabbage and chives, and mix thoroughly. Finally, incorporate the potato starch.
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Rest: Cover the mixture and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld. This step also helps the filling firm up, making it easier to work with when wrapping your gyoza.
Crispy Gyoza Spring Rolls – Perfect for Lunch!
These savory and crispy gyoza spring rolls are packed with flavor and vegetables, making them an ideal lunchbox treat. They’re easy to make and satisfying enough to enjoy on their own or with your favorite dipping sauce.
Ingredients
Filling:
- 150g ground pork
- 1/4 head cabbage
- 3 fresh shiitake mushrooms
- 1/4 carrot
- 1/4 bunch green onions
- 1/2 tablespoon sesame oil
- 3/4 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 clove grated ginger
- 1 clove grated garlic
Other:
- 10 spring roll wrappers
- Salt (for prepping cabbage)
- All-purpose flour (for sealing)
- Water (for sealing)
- Oil for frying
Instructions
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Prepare the Vegetables: Coarsely chop the cabbage and sprinkle with a pinch of salt. Let it sit for 5 minutes to soften. Finely chop the shiitake mushrooms, carrot, and green onions.
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Make the Filling: In a bowl, combine the ground pork, sesame oil, soy sauce, salt, grated ginger, and grated garlic. Knead until the mixture becomes sticky. Squeeze out excess water from the salted cabbage and add it to the pork mixture along with the other chopped vegetables.
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Combine the Filling: Thoroughly mix all the filling ingredients by hand.
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Assemble the Spring Rolls: Place a spring roll wrapper on a flat surface. Spoon one-tenth of the filling near the bottom edge of the wrapper. Fold the bottom edge over the filling, then fold in the sides and tightly roll up to the top.
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Seal the Rolls: Create a thick paste by mixing equal parts all-purpose flour and water. Use this paste to seal the top edge of the spring roll.
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Fry the Spring Rolls: Heat oil in a pan to 340°F (170°C). Fry the spring rolls until they are golden brown and crispy.
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Serve: Enjoy the crispy gyoza spring rolls as is or with your favorite dipping sauces like mustard or vinegar soy sauce. They are delicious warm or at room temperature, making them perfect for lunchboxes!
Using Leftover Gyoza Filling: Easy Teriyaki Tsukune
This recipe provides a delicious way to use leftover gyoza filling to make teriyaki tsukune. It’s a quick and easy meal, perfect for minimizing food waste and maximizing flavor.
Ingredients:
- Leftover gyoza filling (enough for 4 patties, approximately 2 inches in diameter each)
- 1 teaspoon sesame oil
- For the Teriyaki Sauce:
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
Instructions:
- Shape the leftover gyoza filling into patties of your desired size. Heat the sesame oil in a frying pan over medium heat. Cook the tsukune patties on both sides until browned.
- Reduce the heat to low. Combine the sugar, soy sauce, sake, and mirin in a small bowl to make the teriyaki sauce. Pour the sauce over the tsukune.
- Continue to cook, allowing the sauce to thicken and glaze the tsukune. Once the sauce is glossy and the tsukune are cooked through, they are ready to serve.
Homemade Gyoza: A Step-by-Step Guide to Wrapping, Cooking, and Freezing
This recipe provides a comprehensive guide to making delicious gyoza from scratch. It covers everything from preparing the flavorful filling to mastering the art of gyoza wrapping. Learn how to achieve perfectly cooked gyoza with a crispy bottom and juicy filling, plus a handy tip for freezing them for later enjoyment.
Ingredients
Filling:
- 250g ground pork
- 150g cabbage or napa cabbage
- 1/2 bunch chives
- 1/2 stalk green onion
Seasoning:
- 2 tsp grated ginger
- 1 clove garlic, grated
- 1 tsp soy sauce
- 1 tbsp sake
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1/2 tsp salt and pepper
- 2 tsp sugar
- 1 tsp chicken bouillon powder
- 2 tsp cornstarch
For Cooking:
- 1/2 cup boiling water (100 ml)
- 1 tbsp vegetable oil
- 1 tsp sesame oil
Gyoza Sauce:
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp chili oil
Instructions
Preparing the Filling:
- Combine the ground pork and all seasoning ingredients in a bag. Knead thoroughly until the mixture becomes sticky.
- Finely chop the cabbage, add it to the bag, sprinkle with 1/2 tsp salt, and let it sit for 10 minutes to draw out excess moisture.
- Squeeze out the excess water from the cabbage.
- Finely chop the chives and green onion, and add them to the pork mixture. Knead well. For optimal flavor, allow the mixture to rest for about half a day.
Wrapping the Gyoza:
- Slightly dampen the edge of a gyoza wrapper with a damp paper towel.
- Place a spoonful of filling in the center of the wrapper.
- Fold the wrapper in half to create a half-moon shape, pleating the edges to seal.
Cooking the Gyoza:
- Heat vegetable oil in a pan over medium heat. Arrange the gyoza in the pan and cook for about 1 minute until lightly browned.
- Add 1/2 cup of boiling water to the pan, cover, and steam for 3-5 minutes.
- Remove the lid and cook until the water evaporates. Drizzle with sesame oil and cook for 1 more minute for added flavor.
- Invert the gyoza onto a serving plate.
Making the Gyoza Sauce:
Combine soy sauce, vinegar, and chili oil in a small bowl.
Freezing the Gyoza:
- Arrange the uncooked gyoza on a tray and freeze for about 1 hour.
- Transfer the frozen gyoza to a ziplock bag for longer storage.
Serve your freshly cooked gyoza hot with the dipping sauce. Enjoy!
Juicy Pork Shumai (Using Gyoza Wrappers)
This recipe provides a simple and satisfying way to make delicious pork shumai using readily available gyoza wrappers. The result is a juicy and flavorful shumai perfect for a quick meal or appetizer.
Ingredients
- 15 gyoza wrappers
- 10.5 oz (300g) ground pork
- 1/2 small onion, finely chopped
- 2 tablespoons potato starch
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon chicken broth
- 2 teaspoons sesame oil
- 1/2 cup water
- 1 tablespoon cooking oil
Instructions
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Prepare the Filling: In a bowl, combine the finely chopped onion and potato starch. Add the ground pork, sugar, soy sauce, chicken broth, and sesame oil. Knead the mixture thoroughly, ensuring the ground pork is well combined and broken down.
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Fill the Wrappers: Place a spoonful of the pork filling into the center of each gyoza wrapper.
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Cook the Shumai: In a large frying pan, combine 1/2 cup of water and 1 tablespoon of cooking oil. Arrange the filled shumai in the pan and heat over high heat. Once the water comes to a boil, reduce the heat to medium and cover the pan.
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Steam and Finish: Once more than half of the water has evaporated, reduce the heat slightly. Continue cooking until all the water has evaporated. The shumai are ready when they are cooked through and slightly browned on the bottom.
History of Gyoza
Gyoza, those delectable pan-fried dumplings, have a rich and fascinating history. While commonly associated with Japanese cuisine, gyoza’s roots actually trace back to China. Jiaozi, the Chinese dumpling from which gyoza are derived, have been enjoyed for centuries, potentially dating back to the Han Dynasty.
It’s believed that gyoza were introduced to Japan after World War II, brought back by returning soldiers who had encountered them in Manchuria. The Japanese adapted the recipe to their own tastes, sometimes altering the fillings and seasonings. Over time, gyoza became a staple in Japanese cuisine, enjoyed both at home and in restaurants.
Today, gyoza represent a delicious example of culinary exchange and adaptation. From their humble beginnings as jiaozi in China to their current status as a beloved dish in Japan, gyoza continue to tantalize taste buds worldwide.
Nutritional Content and Benefits of Gyoza
While gyoza are undeniably delicious, it’s worth noting their nutritional profile. Gyoza offer a good source of protein from the filling, which typically includes ground meat (pork, chicken, or beef) or seafood. The wrappers, made from flour and water, contribute carbohydrates for energy. Additionally, vegetables like cabbage, garlic, and chives incorporated into the filling provide vitamins and minerals.
The specific nutritional content of gyoza varies depending on the ingredients and cooking method. Pan-fried gyoza tend to be higher in fat due to the cooking oil, while steamed or boiled gyoza offer a lighter option. Portion size is also a key factor in managing calorie intake.
Beyond the macronutrients, gyoza can offer several potential benefits. The protein contributes to muscle growth and repair, while the carbohydrates provide fuel for daily activities. The inclusion of vegetables adds fiber, which aids digestion and can promote a feeling of fullness. Furthermore, the vegetables present in gyoza can contribute antioxidants, which may help protect the body against cellular damage.
It’s important to remember that gyoza should be enjoyed as part of a balanced diet. While they offer several beneficial nutrients, consuming them in excess, especially the pan-fried versions, could contribute to excess calorie and fat intake. Enjoy these savory dumplings in moderation as a tasty and potentially nutritious part of your meals.
Tips for Choosing Quality Pork
Choosing the right pork is crucial for delicious gyoza. Look for pork with a firm texture and a pinkish-red color. Avoid pork that looks pale or has a grayish tinge.
Fat content plays a significant role in the flavor and texture of your gyoza filling. A good balance of lean meat and fat is ideal, contributing to a juicy and flavorful filling. Look for marbling, which refers to the thin streaks of fat running through the meat. This indicates a well-marbled cut that will stay moist during cooking.
The smell of the pork should be fresh and mild. Any strong or unpleasant odors should be a warning sign. Trust your senses – if something seems off, it probably is.
When it comes to cuts, ground pork is the most common choice for gyoza filling. You can also opt for finely diced pork shoulder or pork belly for a richer, more textured filling. Communicate clearly with your butcher about your intended use, and they can help guide you to the perfect cut.