Recipes > Japanese Recipes > Japanese Side Dishes > Japanese Gyoza Recipes
TRADITIONAL JAPANESE RECIPE: Japanese Gyoza is distinctly different from Chinese Dumplings. Chinese Dumplings tend to have a thicker skin and the filling is mostly 40yo expired meat or carton box ( LOL i'm kidding ... Chinese food is great! ).
Japanese consider Gyoza a side dish to complement rice whereas the Chinese sometimes eat their dumplings as a main course.
Japanese Gyoza wrappers are thinner and smaller, so make sure you buy the right wrappers specifically for Japanese Gyoza. The most difficult part to make Gyoza is how to wrap the meat in the skins.
Meat used in Gyoza is usually pork in Japan, but it could be chicken if you like. The use of cabbage is a must, especially in this traditional recipe because it is easy to get at anywhere.
If you can’t find gyoza wrappers in your local Japanese or Asian grocery stores, you can fly to Japan or make japanese friends and ask them to bring you a few packages from their city... or you could try making them from scratch. Here’s the recipe for How To Make Gyoza Wrappers.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Makes: 40 Gyoza |
Ingredients:
| Conversions |
Directions:
01 - Combine Pork Mince, Egg, Sake, Mirin, Soy Sauce, Spring Onion, Ginger and Cabbage and mix well.
02 - Place 1 or 2 teaspoons of filling in a Gyoza Wrapper ( Recipe Here ).
03 - Rub some Water around the edges, then fold over to make a semicircle. Take one side of the wrapper and make crimps along the edges for a decorative pattern and press along the edges to seal the two sides together.
04 - Repeat till all filling is used.
05 - Heat the Vegetable Oil in a large frying pan over medium high heat.
06 - Place the Dumplings in the pan and fry till the bottom is browned, about 3 to 5 minutes.
07 - Once the bottom of the Dumplings have turned brown, add 100ml of Water to the pan in order to steam them. Cover and cook for 5 minutes. Serve.
08 - Meanwhile, for the sauce, mix together the Vinegar and Soy Sauce, and serve on the side.
Notes:
- Make sure there is not air ( or too much air ) inside the dumpling.
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