RECIPE
12 INGREDIENTS7 STEPS20MIN

Gyoza

4.7
3 Ratings
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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Gyoza with classic pork and cabbage are juicy and moist in the centre with a crisp and chewy wrapper. They are related to the Chinese dumplings but slightly more subtle in flavour and not as hard to make as you might think! The key is in quality ingredients – and the wrapping! But you’ll be forgiven if you can’t quite master the pleating technique!

20MIN

Total Cooking Time

12

Ingredients
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 pckg
Dumpling Wrappers
1.1 lb
Pork , ground
1/2
Napa Cabbage
1 bunch
Fresh Garlic Chives , chopped
1 clove
1/4 cup
2 Tbsp
Mirin
to taste
Vegetable Oil
1/3 cup
Distilled White Vinegar
to taste
Chili Oil
to taste
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Directions

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Step 1
Chop down the Napa Cabbage (1/2) , and add it to a bowl together with Salt (to taste) .
Step 2
Pick up portions of the cabbage using your hands and squeeze out the excess water, then transfer this into an empty bowl. Repeat until all of the cabbage is strained.
Step 3
In a large mixing bowl, add the Pork (1.1 lb) , cabbage and Fresh Garlic Chives (1 bunch) . Then add in the Fresh Ginger (1) , Garlic (1 clove) , Soy Sauce (2 Tbsp) , and Mirin (2 Tbsp) . Mix everything together.
Step 4
Place an individual Dumpling Wrappers (1 pckg) into the palm of your hand and using a tablespoon, scoop out a spoonful of the pork mixture and place it in the centre.Dip your index finger into a small dish of water and spread the water on the edge of one side of the wrapper. Then, fold the wrapper over and create small pleats, starting from the center of the wrapper and folding down either side.
Step 5
Once you have finished wrapping them all up, put a large fry pan on the stove on medium heat. Add up to Vegetable Oil (to taste) and create a line of Japanese Gyoza in the centre. Put the lid on the fry pan and leave to cook for 2 minutes.
Step 6
To make the dipping sauce, mix together the Distilled White Vinegar (1/3 cup) , a generous drizzle of Soy Sauce (2 Tbsp) and a few drops of Chili Oil (to taste) . Mix together well using a spoon and pour into as many small sauce plates as you need for serving.
Step 7
Remove the Japanese Gyoza from the pan and serve on a long plate or in individual dishes with the dipping sauce.

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