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.

Combine half of the salt (i.e. ¼ teaspoon) and the cabbage in a bowl and leave it for 20 minutes to allow the cabbage to wilt.

Squeeze out excess water from the cabbage, then place it in a bowl together with the remaining filling ingredients.

Mix the filling well by hand until it becomes almost sticky, ensuring that all the ingredients are evenly combined.

Sprinkle a baking tray with a large pinch of corn flour/cornstarch.

Place 1 gyoza wrapper on your left palm (for right-handers). Dip your finger in water and run it around the edge of half of the gyoza wrapper (to seal).

Place about 2 teaspoons of filling in the centre of the wrapper. Fold the wrapper over the filling and seal it to form a semi-circle. When sealing, gently press out the air around the filling so there are no air pockets inside the dumpling.

Wet one edge of the wrapper and bring it over to meet the other edge to form a circle. Press the edges together firmly.

Repeat with the remaining wrappers.

Make a round steaming paper liner with many holes that fits inside the steamer. This prevents the gyoza skins from sticking to the bamboo.

Place the gyoza on the paper liner without touching each other. You may need to gently push the gyoza down to stand upright.

If your bamboo steamer cannot hold all 30 gyoza pieces at once, steam them in batches.

Fill a wok with about 5cm / 2” of water and bring it to a boil.

When the water starts boiling, place the bamboo steamer onto the wok and steam for 12 minutes.

If using a steamer pot/pan, refer to the Shumai Recipe instructions, but steam the gyoza for 12 minutes. You may need more than 1 cup of water to steam for 12 minutes.

If you are using a bamboo steamer, you could serve gyoza directly in the steamer. If using a steamer pot/pan, transfer the gyoza to a plate. If steamed on a plate inside a pot, serve the steaming plate with the gyoza on it.

Serve with soy sauce, vinegar, and chilli oil, with small dipping bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens