Authentic homemade gyoza recipe

Gyoza, savory little Japanese ravioli, are a popular dish, as much for their simplicity as for their delicious taste. Originally from China, gyoza have been adopted and adapted by the Japanese, becoming an essential specialty of Japanese cuisine. Traditionally stuffed with minced pork, cabbage and green onions, and seasoned with garlic and ginger, they are fried to perfection and then steamed, offering a texture that's both crispy and chewy. This recipe uses a technique that gives the thin, jagged crust characteristic of hanetsuki gyoza (gyoza with "wings") found in Japan.

Author

iRASSHAi

Prep Time

15 minutes

Cooking Time

10 minutes

Servings

5

Ingredients

• 200 g ground pork
• 150 g Chinese cabbage, thinly sliced
• 50 g Chinese chives, finely chopped
• 50 g green onions, finely chopped
• 1 clove garlic, minced
• 1 piece of ginger (about 2 cm), finely chopped
• 1 teaspoon of salt (for the cabbage)
• 1 tablespoon soy sauce
• 1 tablespoon of sake (or mirin, dry white wine)
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon potato starch
• 200 g wheat flour
• 100 ml of lukewarm water
• 1 pinch salt
• 1 tablespoon cornstarch or potato starch
• 1 teaspoon of flour
• 60 ml of water
• A little vegetable oil for the pan
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• Optional: a few drops of hot sauce (chili sauce, etc.) or sesame seeds
• Optional: gyoza mould

Directions

1. In a large bowl, combine the flour and salt.
2. Add the warm water a little at a time, stirring until a paste forms.
3. Transfer the dough to a lightly floured work surface and knead for 10 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and leave to rest for at least 30 minutes.
5. In a bowl, sprinkle the chopped cabbage with 1 teaspoon salt. Leave to stand for 10 minutes.
6. When the cabbage is soft, squeeze it firmly by hand to extract as much water as possible, then discard.
7. In another bowl, mix the wrung-out cabbage with the ground pork, chives, green onions, garlic and ginger.
8. Add all the ingredients for seasoning the stuffing (soy sauce, sake, sugar, sesame oil and potato starch). Mix well.
9. Leave the stuffing in the fridge for 15 minutes to allow the flavours to develop.
10. Roll out the dough and cut out circles about 8 cm in diameter (you can also buy ready-to-use gyoza dough rounds).
11. Place a round of dough in the palm of your hand and spoon about 1 teaspoon of filling into the center. (A ravioli mold can also make this step easier).
12. Lightly moisten the edges of the dough with water. Fold the round in half to form a semicircle and pinch the edges to seal.
13. For a more traditional look, you can make small regular pleats around the edges for a nice finish.
14. In a small bowl, mix the cornstarch, flour and 60 ml water until smooth and lump-free.
15. Heat a little vegetable oil in a frying pan over medium heat. Arrange the gyoza without touching.
16. Brown for 2 to 3 minutes, until the underside is crisp.
17. Pour the water-starch mixture into the pan. Cover immediately and steam for around 5-6 minutes, until all the liquid has evaporated. This technique creates the crisp, thin base characteristic of "hanetsuki" (winged) gyoza.
18. Once the water has evaporated, remove the lid and leave the base to crisp for a further 1-2 minutes over medium heat.
19. To serve, place a large plate on the frying pan and turn it over quickly so that the gyoza are placed crisp-side up.
20. Mix all the ingredients for the dipping sauce in a small bowl: soy sauce, rice vinegar and sesame oil. Add hot sauce or sesame seeds if desired.
21. Serve the gyoza warm with this sauce and enjoy!