Gyoza Recipe

Ground pork: The main protein in the filling, providing a rich and savory base.

Cabbage: Adds a crunchy texture and mild sweetness to the filling.

Garlic: Enhances the flavor with its aromatic and pungent notes.

Soy sauce: Adds a salty and umami depth to the filling.

Sesame oil: Provides a nutty aroma and flavor that complements the other ingredients.

Gyoza wrappers: Thin dough sheets used to encase the filling, creating the dumplings.

When folding the gyoza, ensure you press the edges firmly to seal them completely. This prevents the filling from leaking out during cooking. Additionally, when adding the splash of water to the pan, make sure it is hot to create steam quickly, which helps cook the gyoza evenly and keeps them moist inside.

• ground pork - Substitute with ground chicken: Ground chicken provides a leaner option and a similar texture to ground pork.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that works well in gyoza.

• cabbage - Substitute with bok choy: Bok choy offers a similar crunch and mild flavor, making it a good replacement for cabbage.

• cabbage - Substitute with napa cabbage: Napa cabbage has a slightly sweeter taste and a similar texture to regular cabbage.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients.

• garlic - Substitute with ginger: Ginger adds a different but complementary flavor profile that works well in gyoza.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor.

• sesame oil - Substitute with peanut oil: Peanut oil provides a similar nutty flavor and works well in Asian cuisine.

• gyoza wrappers - Substitute with wonton wrappers: Wonton wrappers are thinner but can be used as a substitute for gyoza wrappers.

• gyoza wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free alternative, though the texture will be different.

• To keep your gyoza fresh for a few days, store them in an airtight container in the refrigerator. Make sure they are completely cooled before storing to prevent condensation, which can make the wrappers soggy.
• If you plan to freeze your gyoza, arrange them in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the gyoza are frozen solid. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the gyoza to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When you're ready to cook the frozen gyoza, there's no need to thaw them. Simply follow the cooking instructions, adding a couple of extra minutes to the steaming time to ensure they are heated through.
• For reheating refrigerated gyoza, you can either pan-fry them again to restore their crispy bottoms or steam them for a softer texture. Avoid microwaving as it can make the wrappers chewy.
• If you have leftover cooked gyoza, store them in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.
• To reheat cooked gyoza, place them in a frying pan with a bit of oil over medium heat until they are warmed through and the bottoms are crispy again. Alternatively, you can steam them for a few minutes until heated.

• Pan-frying method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover gyoza in the pan, ensuring they are not touching each other.
  4. Cook for about 2-3 minutes until the bottoms are crispy and golden brown.
  5. Add a splash of water to the pan and cover with a lid.
  6. Steam for an additional 2-3 minutes until the gyoza are heated through.

• Steaming method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover gyoza in the steamer basket, making sure they are not overlapping.
  3. Cover and steam for about 5-7 minutes until the gyoza are thoroughly heated.

• Microwave method:

  1. Place the leftover gyoza on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, microwave for an additional 30 seconds until the gyoza are hot.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover gyoza on a baking sheet lined with parchment paper.
  3. Lightly brush the gyoza with vegetable oil to help them crisp up.
  4. Bake for about 10-12 minutes, flipping halfway through, until they are heated through and the edges are crispy.

• Air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the leftover gyoza in a single layer in the air fryer basket.
  3. Lightly spray the gyoza with cooking spray.
  4. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Mixing bowl: Use this to combine the ground pork, cabbage, garlic, soy sauce, and sesame oil.

• Spoon: This will help you place a small spoonful of filling in the center of each gyoza wrapper.

• Gyoza wrappers: These are the pre-made dough circles that will encase your filling.

• Frying pan: Use this to cook the gyoza until the bottom is golden brown.

• Lid: This will cover the frying pan to steam the gyoza after adding water.

• Spatula: This will help you remove the gyoza from the pan once they are cooked.

• Measuring spoons: These will ensure you add the correct amount of soy sauce and sesame oil.

• Knife: Use this to finely chop the cabbage.

• Cutting board: This provides a surface to chop the cabbage and mince the garlic.

• Garlic press: This will make mincing the garlic easier and quicker.

• Small bowl: Use this to prepare and serve the dipping sauce of your choice.

Prepare the filling in advance: Mix the ground pork, cabbage, garlic, soy sauce, and sesame oil ahead of time and refrigerate. This allows the flavors to meld and saves time when assembling.

Use pre-made wrappers: Purchase gyoza wrappers from the store instead of making them from scratch. This significantly cuts down on preparation time.

Batch cooking: Cook multiple gyoza at once in a large frying pan. This reduces the overall cooking time compared to cooking in small batches.

Freeze extras: Make a large batch and freeze the uncooked gyoza. They can be cooked directly from frozen, saving time on future meals.