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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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
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!