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Japanese Gyoza (Meat and cabbage dumplings)

Delishar
Makes 40-45 dumplings. Good for freezing.

Ingredients
  

Dumplings

  • 1 package of round dumpling wrappers
  • 280 g minced pork / chicken
  • 3 napa cabbage leaves minced
  • 1 spring onion chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 shiitake mushrooms finely diced
  • 1/2 tbsp sake / cooking wine
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • White pepper to taste

To cook (in 2 batches of 10-12 each)

  • 1-2 tbsp oil
  • 1/2 cup water

Dipping sauce

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Layu / chilli oil to taste  optional

Instructions
 

  • 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.
  • 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 1 tbsp oil on med-high.
  • Add dumplings in pan, be sure that dumplings are not touching each other.
  • 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.
  • Continue cooking the other batch of dumplings.
  • Mix all the ingredients of dipping sauce in a saucer.
  • Serve dumplings with dipping sauce.

Notes

Here is a VIDEO to show you how to pleat gyoza.
https://goo.gl/p80rDs