Japanese Steamed Dumplings | Steamed Gyoza Dumplings

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option, while vegetable oil is budget-friendly.

chili oil

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with fewer calories, while hot sauce is often cheaper.

Throw the frozen tofu into a food processor.

Finely chop the cabbage in the food processor.

Transfer the chopped cabbage to a bowl, mix with salt, and let it sit for 10 minutes.

Wrap the chopped cabbage and tofu separately in paper towels and squeeze out excess water.

In a large bowl, combine the drained cabbage and tofu.

Add the egg, garlic ginger soy sauce, and mix everything well until thoroughly combined.

Place a gyoza wrapper on your palm and moisten the edges of the wrapper with water.

Place one to two teaspoons of the filling in the center of the wrapper and pinch the edges together to seal.

Wet the bamboo steamer with water and lay a layer of cabbage leaves at the bottom to prevent sticking.

Arrange the gyoza on top of the cabbage leaves.

Fill a pot with plenty of water and bring it to a boil.

Place a steamer ring on the pot and set the bamboo steamer on top.

Steam the gyoza over medium heat for about 10 minutes.

Place the bamboo steamer on a large plate and serve the gyoza with your preferred dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens