Easy Japanese gyoza recipe

Gyoza, potstickers, dumplings, jiǎozi, wontons, whatever you call them - they are delicious! My family and I learned how to make them in Japan, and we make them all the time. They’re not difficult, but they can take an hour or more, depending on how many people help out. Gyoza are ideal for parties where everyone gathers around a table and helps stuff and pinch the gyoza wrappers, and then all sit down to enjoy the mouth watering fruits of their labors!

Gyoza originally came from China, where they’re called jiaozi, with a few key differences. Chinese jiaozi are usually boiled, but Japanese gyoza are fried. Chinese wonton wrappers are a bit thicker than gyoza wrappers. Plus, the ingredients of gyoza are typically chopped into smaller pieces. The dipping sauces are different as well, with the Chinese using black vinegar and hot chili sauce, but the Japanese using rice vinegar, soy sauce, and hot chili oil.

Serves: 4 to 6 people

Ingredients:

100 Gyoza wrappers 餃子の皮 (gyōza no kawa)

½ lb. Ground pork 豚ひき肉 (buta hikiniku)

¼ head Cabbage キャベツ (kyabetsu)

1 bunch Green onions ねぎ (negi)

1/2 Onion 玉ねぎ (tamanegi)

1 tbsp. Ginger 生姜 (shōga)

1 tbsp. Garlic 大蒜 (nin’niku)

1 tbsp. Salt 塩 (shio)

1/2 tbsp. Pepper 胡椒 (koshō)

1/2 cup Soy sauce 醤油 (shōyu)

1 tsp. Sesame oil ごま油 (goma abura)

1 tsp. Hot chili oil ラー油 (rāyu)

3 tbsp. Olive oil オリブオイル (oribuoiru)

Directions:

1. Make the gyoza filling:

   1. Chop the cabbage, green onions, ginger and red onion and blend it in a mixer. Add it to the pork and mix it well in a medium size bow.

   2. Add salt, pepper, and soy sauce. Mix well.

   3. Add sesame oil, hot chili oil, and olive oil. Mix well.

2. Stuff the gyoza wrappers with the filling:

   1. Open the package of gyoza wrappers and set them to the side. Fill a small bowl with water. Put out a few empty plates.

   2. Hold a gyoza wrapper in one hand. With your other hand dip the tips of your fingers in the water and wet the opposite sides of the gyoza wrapper. This is where you will close it.

   3. Put approximately one tablespoon of filling in the middle of the gyoza wrapper.

   4. Fold the two opposite wet edges together, and crimp it along the edge three or four times. (Crimping means twisting two parts of the wrapper together and pinching so it stays shut). Set the completed dumplings on a plate.

3. Frying the dumplings:

   1. When you have about 20 gyoza dumplings done, plug in the frypan, set it to 400 degrees, and add 3 or 4 tbsps of olive oil.

   2. Place 20 or so gyoza dumplings, about an inch apart so as to fill the whole frypan. Cover it with the lid.

   3. Set a timer for 4 minutes.

   4. When the timer goes off, add half a cup of water and replace the lid.

   5. Set another timer for 4 minutes.

   6. When the timer goes off, unplug the frypan, and wait for it to cool down, about 1 minute, so that the oil is not splashing up and out.

   7. After that, scoop the gyoza out onto a plate and repeat!

4. Make the dipping sauce: Use a small bowl, and combine equal parts soy sauce and rice vinegar, and add hot chili oil to taste. Some people don’t like it too hot, so they only add a few drops. Other people add a tablespoon or more.

5. Enjoy!

6. Don’t forget to say いただきます (itadakimasu; literally, “I humbly partake”)！