Others Pork

Japanese Gyoza (Meat & Cabbage Dumplings)

Yum
2015-02-28-17-06-50_deco
After more than half a decade with my husband, he still pronounce this dish wrongly. Each and every time we step into a Japanese restaurant, Gyoza (or GyoZO as le husband uniquely and lovingly named it) is a sure staple on our table! Did you see what I just did there? 😉 No? Nevermind.

My elder daughter, who isn’t very adventurous with food due to her fussy palette took a little convincing to take her first bite. Then she proudly exclaimed, “Mommy, I like dumplings!” and even wanted to dive her dumpling into the dipping sauce. We stopped her of course, doubt she will be able to handle the layu in it.

Eating these delicious little dumplings can be pretty pricey when you are dining out. So I decided to make them myself, and freeze a batch for quick fix lunch or side dish. Turned out really well I have to say, and it was pretty simple too! The pleating may need a little practice but once you got it, things move along pretty quickly.

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

 
Mix all the ingredients for the filling together in a large bowl together with seasoning. 
 

Mix with a chopstick until well combined and mixture is sticky.

Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.

Start pleating. I like my pleats to meet in the middle as shown below.
Here is a VIDEO to show you how to pleat gyoza.

Lay it out on a flat plate/tray. You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

To cook immediately, heat oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.

Pan fry dumplings until bottom is golden brown (2-3 minutes).

Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate and serve with dipping sauce.

Japanese Gyoza (Meat and cabbage dumplings)
Makes 40-45 dumplings. Good for freezing.
Write a review
Print
Dumplings
  1. 1 package of round dumpling wrappers
  2. 280g minced pork / chicken
  3. 3 napa cabbage leaves, minced
  4. 1 spring onion, chopped
  5. 2 cloves garlic, minced
  6. 1 tbsp grated ginger
  7. 2 shiitake mushrooms, finely diced
  8. 1/2 tbsp sake / cooking wine
  9. 2 tsp sesame oil
  10. 1 tsp soy sauce
  11. 1/4 tsp salt
  12. 1/4 tsp sugar
  13. White pepper to taste
To cook (in 2 batches of 10-12 each)
  1. 1-2 tbsp oil
  2. 1/2 cup water
Dipping sauce
  1. 1 tbsp soy sauce
  2. 1 tbsp rice vinegar
  3. Layu / chilli oil to taste (optional)
Instructions
  1. Mix all the ingredients for the filling together in a large bowl together with seasoning.
  2. Mix with a chopstick until well combined and mixture is sticky.
  3. Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
  4. Dip finger in water and wet the circumference of the dumpling skin.
  5. Start pleating. I like my pleats to meet in the middle as shown below.
  6. Lay it out on a flat plate/tray.
  7. You can freeze it now for cooking later on or cook it immediately.
  8. To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.
  9. To cook immediately, heat 1 tbsp oil on med-high.
  10. Add dumplings in pan, be sure that dumplings are not touching each other.
  11. Pour in 1/4 cup of water and cover with a tight fitting lid.
  12. This traps the moisture and allows the dumping to steam.
  13. Allow to steam for 2-3 minutes, then remove lid.
  14. Check that dumping skin is slightly translucent and meat is firm.
  15. Allow water to completely evaporate and remove from heat.
  16. Flip dumplings onto serving plate.
  17. Continue cooking the other batch of dumplings.
  18. Mix all the ingredients of dipping sauce in a saucer.
  19. Serve dumplings with dipping sauce.
Notes
  1. Here is a VIDEO to show you how to pleat gyoza.
  2. https://goo.gl/p80rDs
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 

Print Friendly
Swiss Meringue Buttercream and Naked Cakes Review
Marbled Ogura Cake

You Might Also Like

6 Comments

  • Reply
    Sindy
    13 November, 2015 at 2:04 am

    Hi Sharon,
    Can I ask you what brand of dumplings wrappers you bought ? And how long will the dumplings last in the freezer ?

    Cheers, Sindy

    • Reply
      Sharon Lam
      13 November, 2015 at 3:38 pm

      Hi Sindy,
      Hmmm I’m not sure if there’s a brand as I got it off the chiller shelves in ntuc. It’s best to consume the frozen dumplings within 2 months. 🙂

  • Reply
    Grace
    4 February, 2016 at 2:03 pm

    Hi Sharon, do we need to extract the juice from the cabbage or napa veggie?

    Concern is the juice may make the gyoza difficult to handle in the cooking process.

    Thank u.

    Grace

    • Reply
      Sharon Lam
      4 February, 2016 at 2:19 pm

      Hi Grace,
      Nope, no need to extract as the cabbage is placed in the dumplings raw, so there’s no juice to extract anyway. It will steam-cook itself while cooking.
      I’ve always made it like that and have never had a problem as you can see from the pictures. 🙂

  • Reply
    Grace Woon
    2 April, 2016 at 11:50 pm

    Dear Sharon,
    Thank u so much for replying with useful tips.

    Grace

  • Leave a Reply