Japanese Gyoza - Step-by-Step Wrapping & Cooking Tutorial with Shaulan Steenson

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground turkey

Ground chicken is leaner, while ground turkey is often cheaper.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

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

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often similarly priced.

Blanch Chinese cabbage leaves in boiling water until slightly translucent, about 15 minutes.

Run blanched cabbage leaves under cold water and squeeze out excess moisture using a sushi mat.

Mince the blanched cabbage leaves.

In a mixing bowl, combine pork mince, minced cabbage, grated ginger, peeled garlic, sugar, and soy sauce.

Add potato starch to the mixture to improve texture and mix with clean hands.

Prepare gyoza wrappers by wetting one side with water.

Place a spoonful of filling on the wet side of the wrapper, pinch the first point, and fold every thumb interval to create a crescent shape.

Heat a non-stick or cast iron pan until fairly hot, then add oil.

Pour a potato starch slurry into the pan and place the gyoza in it, covering them to steam while searing.

Check the gyoza; the skin should be crispy and steamed properly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens