Gyoza is a Japanese dumpling. It’s one of my favorite Japanese appetizers. I used to order it at restaurants until I learned to make my own a few years ago. I’ve experimented with lots of different ingredients and came up with my own gyoza filling. For this gyoza recipe, I skipped making the gyoza skin to save time. You can find gyoza skin in a pack of 40 to 50 at Asian markets and sometimes large American supermarkets. Make sure you have a large pan with a lid when making gyoza. You can always freeze leftovers if you make too much (just thaw before using).
Gyoza makes a great party food and is fun to make with the whole family. You can serve gyoza with home made dipping sauce or store bought dipping sauce.
This recipe makes about 22 pieces
- 6 oz ground pork (170g)
- 2 oz tofu (56g)
- 1/4 cup minced onion (100g)
- 1/4 cup minced green onion (about 2 to 3 green onion)
- 2 small shiitake mushrooms minced
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1/2 tablespoon sake
- Salt and Pepper (to season)
- 1 tablespoon oil (to cook vegetables)
- 22 gyoza skins (wrappers)
- 2 tablespoon oil (to fry)
- 1/4 cup water (50ml) (to steam)
- water to seal
- flour to dust
For the dipping sauce:
- 2 teaspoon soy sauce
- 1/2 teaspoon vinegar
- 1/4 teaspoon sesame oil
- chili powder (optional)
- sesame seeds (optional)
- Marinade ground pork with soy sauce, sake, and minced garlic. Mix well. Cover and refrigerate for 20 minutes.
- Mince the onion, green onion, and shiitake mushrooms. Heat a pan and add 1 tbsp oil. Cook the onion, green onion, and mushroom. Lightly season with Salt and Pepper and stir. Stir for about a minute or two and turn off heat. Let it cool completely.
- Squeeze excess water from the tofu and cut into small cubes. In a mixing bowl, put in the marinated ground pork, tofu cubes, and cooled vegetables and mix well (mash the tofu while mixing).
- Place a tablespoonful of filling on each gyoza skin. Wet the outer edge of the gyoza skin with water. Fold the gyoza in half and seal creating pleats on one side (I usually have about 4 to 5 pleats). You can also create half moon shapes if it’s too hard to pleat.
- Move each gyoza to a floured plate or floured working surface.
- Heat a pan with a 2 tablespoon of oil. When pan is hot, add the gyoza with the floured side facing down. When the bottoms of the gyoza are golden brown, add a 1/4 cup of water and cover right away. Reduce to medium heat and let the gyoza steam for about 2 to 3 minutes. Don’t add too much water or the gyoza will be mushy.
- Serve with dipping sauce.