Thursday, 29 September 2011

Go, Go Gyoza!

I feel like I'm a day behind this week...

Something else I got up to this weekend was making my own gyoza dumplings. I have been craving these tasty little morsels weeks now and with no Japanese available locally I just couldn't wait any longer.


  • 200 g ground pork
  • Cabbage
  • Leek or spring onion
  • Garlic
  • Ginger
  • Sake
  • Soy sauce, salt, and pepper
  • Sesame oil
The recipe doesn't specify the exact amount of each ingredient, I just judge by eye (and taste!)

Dipping sauce

Soy sauce
Rice wine vinegar

If you're feeling particularly inspired, a recipe to make your own wrappers (and filling) can be found here . These are time-consuming as it is so I use pre-made gyoza wrappers from the supermarket.

Cut some green, outer cabbage leaves, some spring onion (or leek), ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
Mix the cabbage, spring onion (or leek), ginger, garlic, and the ground pork all together, and add some salt, pepper, soy sauce, sake, and sesame oil. Mix it all very well.

Put some of the filling onto a piece of dough. Remember the filling should make 30 gyoza pieces, roughly one teaspoon should be enough.

Now comes the fun part...
Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around. Close the gyoza, folding the edge about 6 times. Let me tell you, once you've folded a couple of these little suckers you get quite good at it.

Fry the gyoza in a little bit of hot oil until the bottom is brownish, then add roughly 1/4 cup of water; the gyoza should be in the water to about half their height. Cover the pan & turn the heat to low, steaming until all water is evaporated.

To make the dipping sauce: Mix the equal amounts of soy sauce and vinegar together.

And serve immediately!!

Craving satisfied!!


**Recipe from JapanGuide

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