Gyoza came from China a long time ago and it is a very popular food in Japan. Most Ramen restaurants serve Gyoza, and we also have Gyoza specialty restaurants. You can find deep fried Gyoza in Japanese restaurants in foreign countries, but our regular gyoza is grilled. We also have boiled and steamed gyoza. Hand made is much better than frozen gyoza. Please try!
Yield: 2-4 servings
Time: 40 minutes
Ingredients
- 32 gyoza wrappers
- 1/4 lb ground pork
- 1/2 lb cabbage (chopped)
- 1/2 cup green onion (chopped)
- 1 clove garlic (minced)
- 1 tsp ginger (minced)
Spices
- 1/2 tsp sugar (for mixing with pork)
- 1/4 tsp salt (for mixing with pork)
- 1/2 tsp sesame oil (for mixing with pork)
- 2 tsp soy sauce
- 2 tsp sake
- dash pepper
- 1/4 tsp flour
- 1 tsp sesame oil (for grilling gyoza)1/2 tsp vinegar and soy sauce for each person
Preparation
- Knead the pork in a bowl then add sugar, salt and sesame oil
- Add cabbage and green onion, then knead. Add soy sauce, sake and sprinkle pepper
- Mix flour and 3 tsp of water in small bowl
- Put roughly 1 or 1.5 tsp pork in the middle of a gyoza wrapper. Dip your fingers in the flour water, and spread it around the edge of the gyoza wrapper. Fold in half and pinch softly around the edge.
- Boil 1 cup water
- Heat the oil in a pan, then place the gyoza, heavy side down, into the pan
- Add 1 cup boiling water, cover, and cook until the water evaporates (about 4 minute) over high heat
- Add 1 tsp sesame oil (roll pan to distribute)
- It is ready when gyoza becomes a little browned on the bottom
- Serve with vinegar/soy sauce mixture for dipping
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I am happy to have found this site. I was in Okinawa(Kadena AB) for four years, loved it and the food. Can you tell me what kind of fish to make the bata yaki (we called it “butter yaki” also.
Thank you.
Annetta, Butter yaki means to grill with butter. When I make butter yaki, I don’t like t use too much butter, so I use vegetable oil or olive oil to grill the fish and then add little bit pf butter for the flavor and add some soy sauce or ponzu and salt and pepper. I think there are many ways to cook for butter yaki style.
Hi Mai, I keep trying recipes after recipes from your blog lol! This one was also a success for me! =D Although I cheated a bit and used the Gyoza maker =P
I topped the fried gyozas with kewpie and chopped spring onions (they did that in one of the restaurants Osaka!)
Turned out …Saiko! <3 <3
Hi Mai,
I was web surfing and came across your site. I love the recipes you’ve posted. My husband is also a retired Marine and we spent 9 years in Okinawa. I was wondering if you have a recipe for a fried fish that the americans called “Butter Yaki”? That was one of our favorite dishes that we would enjoy when we went to the restaurant also known as Butter Yaki(because we didn’t know it’s true name). Thanks!
I am a little confused about steps six through eight. What type of oil are you putting in the pan before the gyoza boiling water if the sesame is for after the water evaporates? Is it just a bit more of sesame not mentioned in the ingredients? Please know I am not criticizing but am just seeking clarification because I want to try the recipe. Thanks!
Hey dan, dont know if you will get this. But what I use is potsticker wraps, or even wonton wraps and cut with a large biscuite cutter. Works great.
Hi, Mai.
I love to cook and I heard about your site. I have not cooked anything Japanese before, but these recipes are something I think would be great to cook. I also want to know if someone is unable to find any gyoza stickers, how could they make their own?
hi mai. im a filipina.yeah your site really helps a lot,especially that my husband is a japanese but i dont even know how to cook any japanese dish. i tried to cook gyoza coz it’s his favorite but it didnt turned out well. i just learned from your recipe that i have to put flour on the water. i only used water. well practice makes perfect so with the help of your site i’ll practice more..i will definitely bookmark this site. Thanks!
Hi Pam,
I’m so glad you like the site. You have a couple of options. You can try to boil the sake to remove the alcohol, or just omit the sake from the recipe. It’s there to impart an extra little taste to the recipe, but it’s not necessary. Please keep in mind that mirin, which is very common in these recipes, also has alcohol in it (it’s rice wine). Thanks, and happy cooking!
Hi Mai,
I am so happy to have found your site. My husband is a retired Marine and we were stationed at Marine Corps Air Station, Iwakuni, Japan for 9 years. We loved every minute of it. We love Japanese except for fish. Our absolute favorite is gyoza.
Your site is wonderful and I will be preparing many of your recipes. My question is what can I substitute for the sake as we don’t drink alcohol?
Thanks you so much for sharing your wonderful recipes with us.
Many blessings to you,
Pam Stevens