How to make Gyoza. Crispy outside, Juicy inside !

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.

Cut 1/8 of a cabbage into thin strips and then finely chop it.

Put the finely chopped cabbage in a bowl and add 1 teaspoon of salt. Mix well and let it sit for about 10 minutes to release moisture.

After 10 minutes, squeeze the cabbage to remove excess moisture and place it in a large bowl.

Add 200 grams of ground pork, 1 tablespoon garlic paste, 1 tablespoon miso paste, 1 tablespoon sesame oil, 1 tablespoon potato starch, and a little bit of salt and pepper to the bowl with cabbage.

Knead the mixture until it becomes glossy and sticky, indicating the filling is ready.

Prepare a non-stick skillet by adding 1 tablespoon of vegetable oil.

Take a gyoza wrapper and place it on your non-dominant hand. Add half a spoon of filling in the center.

Moisten the edges of the gyoza wrapper with water, fold it in half without sealing it completely, and create five pleats on one side while keeping the back side flat.

Place the gyoza in the skillet and repeat the process until all filling is used up, placing extras on a tray covered with plastic wrap for freezing.

Add water to the skillet, about one third the height of the gyoza, cover with a lid, and cook on medium-high heat for about five minutes.

After five minutes, check if the gyoza wrapper is translucent and the filling is visible. Remove the lid and continue cooking until all water has evaporated.

Once the water is gone, add a little more vegetable oil to the skillet and pan-fry the gyoza for about three minutes until the bottoms are golden brown.

To serve, carefully flip the gyoza onto a large plate to avoid burns from hot oil.

For dipping sauce, mix 2 tablespoons of vinegar with 2 tablespoons of soy sauce, and add chile oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens