Homemade Gyoza Recipes

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Steps:

• Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
• With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
• Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
• Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
• Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
• Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

Steps:

• Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

Steps:

• Mix all ingredients.
• Stores well in the refrigerator for months.
• Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.

Steps:

• Shred cabbage and cut nira (green onions) fine.
• Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
• Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
• Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
• When bottom of goyza become slightly brown, add 1/4 cup of water.
• Cover, cook for a couple minutes.
• Serve with your favorite gyoza sauce.

Steps:

• Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
• Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
• Scoop a spoonful of filling onto the middle of the gyoza skin.
• Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
• Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
• When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
• Take off the lid, put more sesame oil and cook over low heat.
• Cover a pan with a plate, turn over a pan.
• Enjoy!

Steps:

• In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
• Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
• In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
• Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
• Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
• Serve with dipping sauce.
• Enjoy!

Steps:

• Grind the pork belly using a meat grinder if you have one, or chop well with a chef's knife (do not use a food processor, which will turn the meat into a paste). Combine in a large bowl with the ground pork and refrigerate.
• To make the sprouts, combine the mustard powder, water, soy sauce, vinegar, and sugar in a bowl, mix well, and set aside.
• In a pot over high heat, bring 4 cups water and the salt to a boil. Add the bean sprouts. Remove from the heat when the water returns to a boil and the sprouts have floated to the surface. Drain through a fine-mesh strainer and combine with the mustard sauce. Set aside.
• To make the dipping sauce, whisk together all the ingredients until the sugar dissolves. Refrigerate until ready to serve.
• To make the filling, remove the stems from the cabbage leaves a by cutting a long V shape along the sides of the stems and discard. Arrange the leaves in a pile and cut into thirds lengthwise, then turn horizontally and cut into 1/8-inch-thick pieces. Mix well with 1/2 teaspoon of the kosher salt in a mixing bowl and let sit at room temperature for 20 minutes (the salt will draw out the excess moisture in the cabbage).
• Meanwhile, lay a piece of plastic wrap on the counter and grate the peeled ginger over it. Pull up the sides of the plastic around the pile of ginger to create a small packet. Poke a small hole in the bottom of the packet with the tip of a knife and gently squeeze over a clean bowl to gather the ginger juices; continue squeezing until you have extracted 1 tablespoon of liquid. Mix with the chicken stock, sake, soy sauce, and sesame oil. Set aside.
• Use a clean towel to wrap one-third of the cabbage and squeeze over the sink to drain, then place the cabbage on a cutting board. Repeat with the remaining cabbage. Roughly chop the drained cabbage and combine with the garlic chives, scallions, and grated garlic in a bowl.
• Remove the pork from the refrigerator and mix well by hand until sticky, being careful to work quickly so the pork doesn't become warm. Slowly mix in the seasoned chicken stock. Once it is well combined, mix in the cabbage, sugar, the remaining 3/4 teaspoon salt, and the pepper.
• To assemble, lay a gyoza skin on the counter. Place 1 scant tablespoon of the filling in the center. Using your index finger, run a thin layer of water along half of the inner rim and press both sides together to create a tight seal, forming the shape of a half circle. Make four tucks along the edge of the dumpling and set upright on a plate or baking sheet to create a flat bottom. Repeat with the remaining gyoza skins and filling.
• To cook, place a medium nonstick sauté pan over high heat and add 1 tablespoon of the vegetable oil. Add 8 to 10 gyoza to the pan, flat side down. When the bottoms have caramelized, in 1 to 1 1/2 minutes, add 1/4 cup of the water and cover with a lid. Decrease the heat to medium and cook, covered, until the water has evaporated, 3 to 4 minutes. Uncover the pan and drizzle 1 teaspoon of the oil on the gyoza and continue to cook until the bottoms become crisp, about 2 minutes. Transfer the gyoza to a serving platter with the browned side on display. Repeat with the remaining gyoza, water, and oil.
• To serve, arrange 5 gyoza on an appetizer plate with the browned side facing up. Place 1/3 cup of the mustard bean sprouts next to the gyoza and serve with 2 tablespoons of the dipping sauce in a cup.

Steps:

• Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).
• Add the water chestnuts and pulse to chop, but not too finely - these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.
• Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.
• Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
• Dip your finger in the water and wipe around the edge of the skin - this will moisten it and help the edges stick together.
• Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.
• Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only - don't turn them over, you just want one crispy side. They should be golden brown after about 2 mins.
• Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
• Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.

Steps:

• If you're making your own dough, tip the flour and 1 tsp salt into a bowl. Bring a kettle to the boil and measure 150ml boiling water. Slowly pour the water over the flour while mixing with a spoon to form a stiff dough. When the dough is cool enough to handle, tip onto a surface and knead for 10 mins until smooth. Wrap the dough and chill for at least 1 hr. Alternatively, you can use 25-30 shop-bought gyoza skins.
• Meanwhile, coarsely grate the cabbage, mushrooms, carrot and water chestnuts, if using, then tip into a bowl. Add the ginger, garlic and spring onions. Heat the oil in a wok, then tip in all the veg and stir-fry over a high heat for 3 mins until softened. Drizzle over the soy sauce and sake, and cook for 2-3 mins. Season to taste. Tip back into the bowl to cool completely.
• Divide the dough in two. Scatter a surface generously with cornflour and roll one ball of dough out until paper-thin. Use a 10cm cutter to cut out rounds of dough and pile them up (they won't stick because of the cornflour). Repeat with all the dough, re-rolling the trimmings until you have about 25 skins.
• To assemble, sprinkle cornflour on a tray and have a bowl of cold water ready. Hold a skin in the palm of one hand and put a teaspoon of the filling in the centre. Dip your finger in the water and wipe around the inside edge of the skin. Bring the edges of the skin together, pinching pleats along one side. Space them out on a baking tray and freeze, then tip into a bag and put back in the freezer. Will keep for three months. Can be cooked from frozen.
• Heat a drizzle of oil in a non-stick frying pan with a lid. Fry, flat-side down, for 2 mins until golden. Add 100ml water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza is cooked through. Remove the lid and leave the gyoza to sizzle on the bottom for a minute. Mix the dipping sauce ingredients together, then serve with the gyoza.