Food Recipes

Crispy Gyoza: Step-By-Step Recipe

Name: Crispy Gyoza: Step-By-Step Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 9oz/250g Pork mince; 1 tbsp Soy sauce; ⅔ cup Cabbage (finely chopped); ½ tsp Ginger (grated); ½ cup Scallions (finely chopped); 2 tsp Plain flour; 1 tbsp Sake; 1 tbsp Sesame oil; 24 sheets Gyoza wrappers; 1 tsp Salt; A pinch of Pepper; ½ cup Water; 4 tsp Katakuriko ((Potato Starch))

August 9, 2023June 5, 2023 by Dipti Tharwani

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Gyoza is a traditional Japanese dish that has become very popular around the world. These little dumplings have a variety of ingredients, for example, pork, vegetables, and seafood. They are usually pan-fried to create a crispy texture. One of the most important elements of a good gyoza is the skin. It should be thin and delicate, yet sturdy enough to hold the filling without breaking apart. Achieving the perfect balance of crispy skin and filling requires a bit of skill and a trick. But with a little practice, anyone can make delicious gyoza at home. In this recipe, we’ll show you how to make Crispy Gyoza from scratch, including the skin and the filling.

We’ll start by making the dough, which is a simple mixture of flour and water. Then, we’ll roll out the dough and cut it into circles using a cookie cutter or a glass. The filling is a mix of ground pork, cabbage, scallions, ginger, garlic, sesame oil, and pepper. We’ll teach you how to fold the gyoza and cook them in a pan until they’re golden brown and crispy on the outside.

Whether you’re a fan of Japanese cuisine or looking for a tasty snack, Crispy Gyoza is a must-try dish. It’s the perfect dish for sharing with friends and family. You can serve it with a variety of dipping sauces, such as soy sauce, vinegar, or chilli oil. So put on your apron, grab your rolling pin, and let’s get started!

Why This Recipe Works

Homemade dough: Making this from scratch allows you greater control over flavour. By using a simple combination of flour and water, the dough is easy to make. It produces a thin and delicate skin that is perfect for pan-frying.

Flavorful filling: The filling for this gyoza is a mix of ingredients. Such as ground pork, cabbage, ginger, garlic, soy sauce, and pepper. The pork adds richness and depth of flavour. While the vegetables and seasonings provide a fresh and aromatic taste.

Perfectly cooked: In the recipe, the gyoza should be crispy on the outside and fully cooked on the inside. The recipe calls for a two-step cooking process. First, pan-fry the gyoza until the bottoms are golden brown. Then add a small amount of water to the pan. Then cover and steam the gyoza until the filling is cooked through.

Dipping sauce: The recipe also has a dipping sauce made from soy sauce, rice vinegar, and chilli oil. It adds an extra layer of flavour and helps to balance the richness of the gyoza

Ingredients Required to Make Crispy Gyoza

9oz/250g Pork mince: 9oz/250g of pork mince is the recommended amount for this recipe. Pork mince or ground pork meat is the main ingredient for the filling of gyoza.

1 tbsp Soy sauce: This recipe needs 1 tbsp of soy sauce. Soy sauce is a dark, savoury sauce made from fermented soybeans, wheat, salt, and water. It adds umami flavour to the gyoza filling.

⅔ cup Cabbage: This recipe needs ⅔ cup of chopped cabbage. The cabbage adds a light sweetness and a crunchy texture to the filling.

½ tbsp Ginger: This recipe calls for ½ tbsp of grated ginger. Ginger adds a spicy and slightly sweet flavour to the filling.

½ cup Scallions: This recipe requires ½ cup of finely chopped scallions. Scallions, also known as green onions, add a fresh and mild onion flavour to the filling.

2 tsp Plain flour: You need 2 tsp of plain flour. It should combine with water to make a paste. The paste helps to seal the gyoza wrappers.

1 tbsp Sake: This recipe needs 1 tbsp of sake. Sake is a Japanese rice wine that adds a subtle sweetness and depth of flavour to the filling.

1 tbsp Sesame oil: This recipe calls for 1 tbsp of sesame oil. Sesame oil is an aromatic oil made from sesame seeds that adds a nutty and slightly sweet flavour to the filling.

24 sheets of Gyoza wrappers: The recipe needs 24 sheets of gyoza wrappers. Gyoza wrappers are thin sheets of dough made from flour, water, and salt, and help to encase the filling.

1 tsp Salt: This recipe calls for 1 tsp of salt. Salt enhances the flavours of the filling and helps to balance the other ingredients.

Pepper: This recipe requires a pinch of pepper. Pepper adds a subtle spiciness to the filling.

½ cup Water: This recipe needs ½ cup of water. Water helps to seal the gyoza wrappers.

4 tsp Katakuriko (Potato Starch): This recipe calls for 4 tsp of Katakuriko, also known as potato starch. Katakuriko will dust the gyoza wrappers and prevent them from sticking together.

Tools Required to Make Crispy Gyoza

Mixing bowl: A mixing bowl will help to mix the ingredients for the filling.

Cutting board: A cutting board will help to chop and prepare the ingredients for the filling.

Knife: A knife will help to chop and prepare the ingredients for the filling.

Spoon: A spoon will help to mix the filling ingredients together. And also to scoop the filling onto the gyoza wrappers.

Gyoza wrappers: Thin, round gyoza wrappers will help to encase the filling. You can buy pre-made gyoza wrappers from a grocery store or make your own.

Frying pan: A frying pan will help to cook the gyoza. A non-stick frying pan will prevent the gyoza from sticking.

Oil: Oil will help to fry the gyoza. You can use vegetable oil, canola oil, or sesame oil.

Spatula: A spatula will help to flip the gyoza while cooking.

Water: Water will help steam the gyoza and to create a crispy bottom.

Lid: A lid will cover the frying pan while steaming the gyoza.

Plate: A plate will require to serve the cooked gyoza.

Crispy Gyoza Recipe

It’s crispy on the outside but juicy on the inside making it one of the best Gyoza recipes you’ll ever try!

Servings: 4 Course: Appetiser, Main Course, Side Dish, Snack Cuisine: Japanese Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Calories: 29 kcal

Begin by combining finely chopped cabbage and salt in a bowl. Toss them together. And allow them to sit for five minutes to extract the cabbage’s moisture. Afterwards, extract the moisture from the cabbage. Do it by squeezing it and discarding the liquid.

In a large mixing bowl, combine together the squeezed cabbage, pork mince, soy sauce, sake, sesame oil, ginger juice, salt, and pepper. Mix everything together.

Next, place a tablespoon of the filling in the centre of each gyoza wrapper. And seal the edges by pinching them together. Repeat until all the filling completes.

Heat some oil in a frying pan over medium heat, arrange the gyoza in a circle, and let the bottoms brown slightly. In a separate bowl, mix together potato starch, flour, and water. Once the gyoza bottoms have slightly browned, pour the starch mixture into the pan.

Cover the pan with a lid and steam the gyoza over low heat for approximately five minutes. Take off the lid and allow the water to evaporate so that the starch mixture can form a crispy lattice. You can increase the heat to medium, but be cautious not to burn the gyoza bottoms.

Lastly, turn off the heat and serve the gyoza with the bottom facing up on a plate.

Crispy Gyoza: Nutritional Information

Calories: 29 kcal

Protein: 1 g

Fat: 2 g

Cholesterol: 6 mg

Sodium: 116 mg

Potassium: 38 mg

Vitamin A: 35 IU

Vitamin C: 1.6 mg

Calcium: 5 mg

Iron: 0.1 mg

Tips To Make The Best Crispy Gyoza

Use the right wrapper: The wrapper should be thin and slightly translucent. Avoid using thick wrappers as they may become too chewy when cooked.

Keep the filling dry: Prevent the filling from becoming too wet. Make sure to squeeze out all the moisture from the cabbage.

Use a non-stick pan: A non-stick pan will help to prevent the gyoza from sticking and tearing. Make sure to heat the pan before adding oil.

Don’t overcrowd the pan: Overcrowding the pan can result in steaming instead of frying. Leave enough space between the gyoza to allow them to cook.

Steam the gyoza first: Before adding the starch mixture, steam the gyoza for a few minutes. This will ensure that the filling is cooked through.

Add the starch mixture at the right time: Wait until the bottoms are slightly browned before adding the starch mixture. Pour it around the gyoza, not on top of them.

Let the water evaporate: Add the starch mixture. Cover the pan with a lid and let the water evaporate. This will allow the starch to form a crispy lattice.

Serve immediately: Gyoza tastes well when served hot and crispy. Serve them immediately after cooking to enjoy the perfect texture.

Storing and Freezing

Storing:

Store the gyoza in an airtight container in the refrigerator for up to three days. To reheat, steam them for a few minutes or heat them in a non-stick pan with a little oil until heated through.

Freezing:

You can freeze the gyoza for later use. To freeze, place the uncooked gyoza in a single layer on a baking sheet lined. Accompanied with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or a zip-lock bag. And store them in the freezer for up to two months.

To cook frozen gyoza, heat some oil in a non-stick pan over medium heat and add the frozen gyoza in a single layer. Add a small amount of water to the pan. Cover it with a lid. And cook for about 5-7 minutes. Or until the wrappers are translucent. Once cooked, remove the lid. Continue cooking until the water has evaporated. And the gyoza has turned crispy and brown on the bottom. Serve immediately with your favourite dipping sauce.

FAQs

What Are Gyoza Made Of?

Gyoza is a type of Japanese dumpling which contain a thin circular piece of dough. It has a mixture of ground pork, cabbage, garlic, ginger, and seasonings. But, there are many variations of gyoza. The filling can also include ingredients such as shrimp, tofu, carrots, and onions. Gyoza is often pan-fried until crispy on the bottom. You can serve it with a dipping sauce made from soy sauce, vinegar, and chilli oil. They are a popular appetizer or snack in Japan and around the world.

What Is Gyoza?

Gyoza is a type of Japanese dumpling. It fills with ground meat (usually pork or chicken), vegetables, and seasonings. And then pan-fried or steamed. The filling can also include ingredients such as shrimp, tofu, mushrooms, or cabbage. You can serve it as an appetizer or side dish in Japanese cuisine. You can eat it with soy sauce, rice vinegar, or chilli oil. It has become a popular dish in many parts of the world. You can find it in Japanese restaurants and food sections of supermarkets.

Are Gyoza Meant To Be Crispy?

Gyoza can be cooked to have a crispy texture on the bottom, while the top remains soft and slightly chewy. You can get this by pan-frying the gyoza in oil until the bottoms become golden brown and crispy. Yet, it is worth noting that different cooking methods can produce different textures. For example, steaming gyoza will result in a softer texture throughout. While deep-frying will result in a crispy texture all over. The desired texture is a matter of personal preference.

What Is The Difference Between Gyoza And Dumplings?

Gyoza and dumplings are similar in many ways, but they also have some differences. Here are a few key differences:

Origin: Gyoza is a Japanese dish. But they came from Chinese Jiaozi dumplings. Dumplings can refer to different types of filled dough pockets from cultures.
Filling: Gyoza contains ground pork, cabbage, and garlic. While dumplings contain a wide variety of ingredients. It includes meat, vegetables, seafood, and more.
Wrapping: Gyoza is made with a thinner and more delicate wrapper. While dumplings can have thicker and more large wrappers.

Are Momos Gyoza?

Momos and gyoza are similar in that they are both types of dumplings. But they have some differences in their origin, filling, and wrapping.

Momos are a type of dumpling, that came from Nepal. You can find them in Tibetan and Nepalese cuisine. They have thicker and more doughy wrappers. And they often contain spiced vegetables or meat, such as beef or yak.

Gyoza, but, is a type of dumpling that came from China. But is now associated with Japanese cuisine. Gyoza has a thinner and more delicate wrapper. It often contains a mixture of ground pork, cabbage, and garlic.

Is Japanese Gyoza Healthy?

The benefits of Japanese gyoza depend on the ingredients and cooking methods used. The traditional filling of gyoza contains ground pork, cabbage, garlic, and other seasonings. While pork is a good source of protein, it is also high in saturated fat and cholesterol. But, there are vegetarian or seafood versions of gyoza available that can be a healthier option.

In addition, gyoza is usually pan-fried, which can add extra calories and fat. Still, steaming or baking gyoza can reduce the amount of added fat. Gyoza also often includes cabbage, which is a nutrient-dense vegetable. It is low in calories and high in fibre, vitamin C, and other nutrients.

Is Gyoza Made Of Pork?

Gyoza contains a filling consisting of ground pork, cabbage, garlic, and other seasonings. But, there are also vegetarian or seafood versions of gyoza available. It uses ingredients such as tofu, shiitake mushrooms, or shrimp instead of pork. Thus, while pork is the most common filling for gyoza, it is not the only option. If you have dietary restrictions or preferences, you can look for gyoza. It is made with alternative fillings or make your own at home using the ingredients of your choice.

In Conclusion

Crispy Gyoza is a Japanese dish consisting of small, crescent-shaped dumplings. They contain a combination of ground meat, vegetables, and seasonings. The gyoza are then pan-fried until they are crispy and golden brown on the outside. This creates a delicious contrast in texture with the soft and juicy filling inside.

Crispy Gyoza is a popular appetizer or snack in many parts of the world. You can serve it with a variety of dipping sauces such as soy sauce, vinegar, or chilli oil. It is a versatile dish. In addition, you can customize it to suit different tastes and diets, with vegetarian and gluten-free options.

Gyoza is a delicious and satisfying dish that can be enjoyed as an appetizer or main course. While the traditional filling of gyoza includes ground pork, cabbage, and garlic. There are also vegetarian and seafood options available for those with diet or preferences.

The wrapping of gyoza is thin and delicate. And it can be pan-fried, steamed, or boiled to achieve the desired texture. To make gyoza at home, you will need gyoza wrappers. Also, filling ingredients of your choice, and dipping sauce.

While making gyoza from scratch can be time-consuming, it is a fun and rewarding process. It can result in a restaurant-quality dish. With a little practice, you can master the art of making gyoza. And impress your friends and family with your culinary skills.

So why not give it a try and see how delicious homemade gyoza can be?