Hello friends,
In another life, I often traveled to Asia for work. This was long before the era of Casserole and Chocolat! I had the pleasure of visiting Japan frequently, a country I love, as it’s incredibly fascinating. Its cuisine is just as captivating! It was there that I discovered gyozas, particularly pork gyozas, which inspired today’s recipe.
Today, I’m going to teach you how to make authentic pork gyozas, complete with step-by-step folding instructions. And I’ll tell you right away: it’s much simpler than it looks!
What exactly is a gyoza?
Gyoza is a Japanese dumpling, closely related to Chinese jiaozi (which I also enjoyed on-site during my time living in Beijing! I’ve had several lives!!).
These dumplings were popularized in Japan by soldiers returning from China after World War II, who adapted them to local tastes: with thinner dough and, most importantly, their own cooking method. Today, gyoza is one of the most popular dishes in Japanese cuisine, available in many variations!
Their uniqueness comes from a two-step cooking process in the same pan: they are first pan-fried to achieve a golden and crispy base, followed by the addition of a bit of water, after which they are covered to steam. The result is a caramelized bottom, a tender top, and a juicy filling. This contrast makes gyoza absolutely irresistible.
The classic filling combines ground pork, cabbage, ginger, garlic, and scallions, seasoned with soy sauce and sesame oil. It is this traditional version that I will share with you today.
The dough: homemade or store-bought?
Let’s be honest: store-bought gyoza dough (either fresh or frozen from Asian grocery stores) is excellent and saves a lot of time. That’s what I typically use. However, if you’d like to make it from scratch, the dough requires only flour, hot water, and a pinch of salt.
To make your own dough, you will need: 250 g of flour, 130 g of water, and 2 g of salt (or 1/2 teaspoon).
Mix the flour, water, and salt in a bowl. Knead for 5 minutes by hand, then form a ball, wrap it in plastic wrap, and let it rest for 30 minutes.
Next, form two rolls of dough, each about 1.5 cm in diameter, and cut each roll into 1.5 cm pieces. One at a time, flatten the pieces by hand, then roll them out very thinly with a rolling pin until you achieve a thickness of about 1 mm if possible.
Folding gyozas, step by step
This is the stage that impresses, yet it’s quite simple… Here’s my method:
1. Place a disc of dough in your palm and add a heaping teaspoon of filling in the center. Be careful not to overfill; an overstuffed gyoza will open during cooking.
2. Moisten the upper edge of the disc with a finger dipped in water.
3. Fold it in half-moon shape and pinch the center to seal.
4. Create 3 to 4 pleats on the right side by folding the dough towards the center, then do the same on the left side. Only the side facing you should be pleated; this gives the gyoza its crescent shape that stands upright.
5. Place the gyoza on its base, pleats facing up, on a floured tray.
The first few will probably not look great—that’s just how it goes. ? By the tenth one, you’ll be folding like a pro. And even if they look a bit rough, they will be delicious!
Another option is to make all the pleats in the same direction, as shown below.
Cooking: the secret to crispy-steam
Heat a pan with a drizzle of oil, then arrange the gyozas flat without touching each other, and cook for 2-3 minutes until the base is golden. Next, pour in half a glass of water, cover immediately, and cook for 6-7 minutes: the steam will cook both the filling and the dough. Remove the lid, let any remaining water evaporate for 1 minute, and they’re ready. Never flip them over; the top is meant to remain soft!
The sauce that pairs perfectly
The classic dipping sauce for gyozas is a simple blend of soy sauce and rice vinegar (equal parts), with a few drops of sesame oil or a touch of chili (like Japanese rayu) for those who enjoy a little heat. Dipping is essential!
If you don’t have all those ingredients on hand, know that soy sauce alone will also do the trick.
If you love Asian flavors
You may already know my chicken gyozas, a lighter version of this recipe. For a complete Japanese meal, try my tempuras as a starter. And for noodles, my chicken pad thai or Chinese stir-fried noodles will round out your culinary journey.
The necessary utensils
You’ll need:
– A large mixing bowl for the filling,
– One teaspoon,
– A small bowl of water for folding,
– One large pan with a lid.
That’s all!
Frequently asked questions about gyozas
Can you freeze gyozas?
Yes! This is actually my preferred method: freeze them raw, laid flat on a tray, and then transfer to a bag. They can be cooked directly from frozen without defrosting (just add 2-3 minutes to the steaming time).
Can they be prepared in advance?
Yes, once folded, they can be stored for 2-3 hours in the refrigerator on a floured tray, covered with a cloth. Beyond that, the filling may make the dough soggy—so consider freezing them instead.
What can I use instead of pork?
Ground chicken (check out my chicken version), chopped shrimp, or a mixture of mushrooms and cabbage for a vegetarian version.
Let’s get started! Here’s the recipe, chef!
Pork Gyozas (Grilled Japanese Dumplings)
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Loading...Ingredients
- Gyozas
- 30 gyoza pastry discs
- 300 g of minced pork (shoulder, not too lean)
- 150 g of white cabbage or Chinese cabbage, finely chopped
- 2 scallions, sliced
- 1 clove of grated garlic
- 15 g of fresh grated ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of pepper
- Sauce
- 3 tablespoons of soy sauce
- 3 tablespoons of rice vinegar
- 1 teaspoon of sesame oil
Instructions
Salt the chopped cabbage, let it drain for 10 minutes, then squeeze strongly to remove the water.
Mix the minced pork, pressed cabbage, scallions, garlic, ginger, soy sauce, sesame oil, sugar, and pepper. Work the filling for 2 minutes until it becomes sticky.
Fold the gyozas (see the step-by-step guide earlier in the article).
Heat your oiled pan. Brown the gyozas for 2-3 minutes over medium-high heat.
Then pour in 100 ml of water, immediately cover, and cook for 6-7 minutes over medium heat.
Uncover and let evaporate for 1 minute.
Serve with the sauce. You can sprinkle with sesame seeds.
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