The regular gyoza, the Japanese version of the Chinese jiaozi (dumpling), is usually filled with ground pork, nira chives (or spring onions), onions, cabbage, ginger, soy sauce and sesame oil, and wrapped in a thin dumpling wrapper dough. The commonly found version is pan-fried gyoza. Here’s how to make gyoza: Unlike Chinese dumplings, which are either deep-fried, steamed or boiled, the Japanese dumplings are pan-fried in a hot pan, before water is added to steam the dumplings at the same time. This way, you get a crispy bottom, while the sides are soft and the meat is tender and juicy. (Here’s a recipe for these Japanese dumplings with fish.)
- 1/2 pound (1 cup) Ground Pork
- 1 Green Onion, diced
- 1 Egg, lightly beaten
- 1/4 tsp Hot Chilli Oil, or to taste
- 2 tbsps Vegetable Oil, for frying, or as needed
- 3/4 cup Napa Cabbage, shredded
- 2 tsps Ginger, minced
- 1 tbsp Soy Sauce
- 1/4 tsp Sesame Oil
- 30 Gyoza Wrappers, or as needed
- Pepper, to taste
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
In a large bowl, combine ground pork, cabbage, onions, ginger, soy sauce, sesame oil, pepper, salt and egg. Mix well to ensure everything is well combined. If you like your dumplings spicy, add hot chilli oil to the meat mix. (Tip: You may replace the pork with chicken, beef or shrimps.)
Place a gyoza wrapper in front of you. Wet all the edges with water. Place 1/2-1 tablespoon of filling in the middle of the wrapper.
Fold the sides up to form a semi-circle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add about eight gyozas and cook for 2 mins, or until golden brown on the bottom.
Add 1/2 cup of water to the pan. Cover the dumplings and steam until the water is absorbed (5 to 7 mins).
Repeat with the remainder of the gyoza dumplings.
Serve with vinegar and soy sauce, or with chilli oil.