i haven’t made gyoza (japanese dumplings) before because at home they are widely available and frozen gyoza is fairly inexpensive. well being on the mainland it’s a bit harder to find and definitely more expensive. so when david asked if we could have some local food for lunch, i thought this would be a great chance to try to make gyoza. i am so glad that i tried it out because i found that it is much easier to make than i thought. i’ll definitely be making these for a potluck and maybe even freezing them for a nice weeknight dinner.
first make the filling…
then form the gyoza…
repeat 39 times… all pau!
Gyoza (Japanese Dumplings)
adapted from Steamy Kitchen
- 4 cups, loosely packed, minced Napa cabbage
- 1/2 teaspoon table salt
- 9 ounces ground chicken or pork
- 1/2 tablespoon freshly grated ginger
- 2 – 3 cloves garlic, finely minced
- 1 tablespoon green onion, chopped
- 2 teaspoon miso paste
- 1 teaspoon sesame oil
- 40 dumpling wrappers
Dipping Sauce (mild)
- 6 tablespoons soy sauce
- 3 tablespoons rice vinegar
Dipping Sauce (spicy)
- 6 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands or paper towel squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl.
- Add the pork or chicken, ginger, garlic, green onion, miso, and sesame oil. Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.
- Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up.
- Repeat to make 40 dumplings in all.
- In a large skillet with a tight fitting lid, heat 1 teaspoon of oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.
- Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water. Place the lid on the skillet to trap in the moisture.
- Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment.
- Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up. Cook the remaining dumplings the same way.
- Serve the dumplings hot accompanied by the dipping sauce.
- While the dumplings are cooking, make the dipping sauces. For the mild sauce, mix the soy sauce and rice vinegar together in a small bowl and for the spicy sauce mix the soy sauce and sweet chili sauce together in another small bowl.
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