How to Make Crispy and Juicy Gyoza | Easy Homemade Dumpling Recipe by Chef Tatung

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often more economical.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are commonly available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Grate 2 cloves of garlic and set aside.

In a bowl, combine 300 g of ground pork with grated garlic, Japanese soy sauce, sesame oil, and mirin. Mix well to marinate.

Dice fresh shiitake mushrooms and add them to the pork mixture.

Chop cabbage and spring onions, then add them to the mixture along with a little black pepper. Mix everything together.

Take a teaspoon of the filling and place it in a gyoza wrapper. Wet the edges lightly with water.

Pinch the center of the wrapper and fold to create pleats, making 4 pleats on one side and 4 on the opposite side to form the gyoza shape.

Repeat the filling and folding process until all filling is used. You can freeze the gyoza at this point if desired.

Prepare the dipping sauce by mixing Japanese soy sauce, rice wine vinegar, sesame oil, spring onions, and toasted sesame seeds.

Heat a pan and add a little oil. Arrange 6 gyozas in the pan and let them sear until crispy on the bottom.

Add a small amount of water to the pan, cover, and let the gyozas steam for about 5 minutes until cooked through.

Check the gyozas for a nice sear underneath. Remove them from the pan and set aside.

For a fancier presentation, arrange 6-7 gyozas in a flower pattern in the pan, add oil, and let them sear.

Add water and cover to steam for about 4 minutes, then open the lid to allow them to crisp up before checking if they are done.

Cooking Techniques

Equipment Needed

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