Authentic Japanese Gyoza Recipe

Gyoza Directions

• Prep the Vegetables
  Cabbage: Remove any discolored outer leaves and the core. Cut into thin strips, rotate, then roughly chop into 4–5 mm pieces. If using napa cabbage, rinse off any dirt near the root.
  Garlic chives (nira): Finely chop to about 2 mm pieces.
  Ginger: Peel and mince.
• Salt the Cabbage
  Rinse the chopped cabbage, drain in a colander, and gently squeeze out extra water.
  Transfer to a bowl, sprinkle with 1/3 tsp salt (not counted in the main seasoning list), and toss lightly.
  Let sit for 10 minutes, which helps draw out moisture and add flavor.
• Make the Filling
  In a large bowl, place ~125g ground pork.
  Add the main seasonings:1 cm grated garlic (from tube)
  1 tablespoon soy sauce
  1 tablespoon sake
  2 teaspoons sugar
  2 teaspoons sesame oil
  1 teaspoon miso
  1/3 teaspoon salt
  Pinch of pepper
  Mix thoroughly by hand until the pork becomes slightly sticky (this helps the filling stay together).
  Squeeze any excess liquid from the salted cabbage once more, then add cabbage, chopped garlic chives, and minced ginger to the bowl.
  Combine all ingredients evenly to create the gyoza filling.
• Wrap the Gyoza
  Take a gyoza wrapper in your palm. Place about 1 tablespoon of filling in the center, spreading it slightly flat.
  Moisten the edge of the wrapper with water. Fold the wrapper in half over the filling.
  Starting from one side, form small pleats, pressing each pleat firmly to seal the edge. Work your way to the other side.
  Ensure no air pockets remain. Repeat until all filling is used.
  Yield: Approximately 30–35 gyoza with standard wrappers (25–30 if large wrappers).
• Cook the Gyoza
  Option A: Pan-Fried (Yaki Gyoza)If using a non-stick skillet, arrange gyoza in the pan before heating. (For cast iron or stainless steel, preheat with a little oil first.)
  Turn the heat to medium, and after about 1 minute, you should hear a faint sizzle.
  Once they brown slightly on the bottom (approx. 1 minute), pour in 75–100 ml hot water around them.
  Immediately cover with a lid, lower heat to low, and steam for 5 minutes.
  Remove the lid; if water remains, increase heat to evaporate it.
  Drizzle around 1/2 tablespoon oil from the edges, then continue cooking over medium heat until the bottoms are crisp and golden brown.
  Use a spatula to lift and plate them bottom-side up.
  
  Option B: Boiled (Sui Gyoza)Drop wrapped gyoza into boiling water, stir gently, and cook until they float and the skins are tender (about 4–5 minutes). Drain and serve.
  
  Option C: Deep-FriedHeat about 1–2 inches of oil in a pot to 350°F (180°C). Carefully fry the gyoza until golden. Drain on paper towels.
• Serve with Dipping Sauce
  Mix 2 tablespoons vinegar and 1 tablespoon soy sauce in a small dish. Adjust the ratio to taste (e.g., extra soy sauce or chili oil).
  Enjoy the gyoza while they’re hot and crisp!