Gyoza… what is there to say about gyoza?
Done right, these are supremely addictive. Yes, they’re supposed to be an appetizer, usually served 3-5 pieces per person… but I’ve lost count of how many times we’ve made a meal of them. (No, I’m not admitting to how many constitute a “meal”, either!). They’re ingredient-intensive and a bit of work, but SO worth it!
I love gyoza with a ton of flavour, so I developed this recipe with that in mind. The filling can be made a day ahead, just keep it well chilled. Finished gyoza can be frozen before frying/steaming – just be sure to allow them to thaw completely before cooking.
If you’re looking for a gluten-free recipe for Gyoza, look no further than my first gluten-free cookbook, Beyond Flour.
(Fun fact: The photos you’re looking at in this blog entry are actually of the gluten-free ones!).
Makes about 40
1/2 head Napa cabbage, finely shredded
1 tsp salt
1 1/2 lbs ground pork
1-2 Tbsp grated ginger
5 garlic cloves, pressed or minced
2 green onions, finely chopped
1-2 Tbsp sesame oil
1 tsp crushed chilies
1/2 tsp tsp sugar
1/2 lb raw shrimp, peeled, deveined and finely chopped/shredded
Gyoza/potsticker wrappers (about 40)
Sesame, olive, or vegetable oil
In a large mixing bowl, combine cabbage and salt, stirring to evenly distribute the salt. Allow to sit for 10-15 minutes – this will draw the moisture out of the cabbage. Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into the mixing bowl.
Add all remaining ingredients – aside from the wrappers and oil – to the bowl, and mix thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!
Cover and chill until ready to use.
To Assemble and Cook:
Roll filling into tight 1″ balls, placing one in the middle of each wrapper.
Use a finger/pastry brush dipped in water to moisten the edges of each wrapper. Fold the wrapper over the filling, creating a half circle. As you do this, try to push out as much of the air from the inside as possible – excess air can cause them to burst.
If you have a dumpling press, use it to seal and crimp the edges, or pleat the edges like this:
If you don’t have a dumpling press, you can fold and crimp the edges freehand. (It’s fussy though!)
Heat up 2 Tbsp vegetable, olive, or sesame oil in a frying pan – I prefer to use nonstick for this – and arrange a single layer of gyoza in the pan – not touching each other, frill side facing up. Cook until bottom side is nicely browned.
Alternatively: If you like your gyoza extra crispy, arrange them on their sides in the pan. Cook until the first side is nicely browned, flip and brown the other side before proceeding.
Once the bottom is browned to your liking, pour 1/3 cup of warm water into the pan, and quickly cover with a lid. Cook for 2-3 minutes without removing the lid.
After 2-3 minutes, remove the lid and allow Gyoza to continue cooking until all of the water has cooked off. Repeat in batches, as necessary.
Serve hot, with Gyoza sauce
1/2 cup Gyoza sauce
1/4 cup Rice vinegar
1 tsp crushed chilies
Stir ingredients together, refrigerate til serving.