まんまる餃子 (Round Gyoza)
まんまる餃子 (Round Gyoza)
Ingredients
For the Gyoza Filling
- 250 g ground pork
- 100 g cabbage, finely chopped
- 30 g green onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 pinches sugar
- 1 teaspoon Chinese chicken bouillon powder
- 3 teaspoons potato starch
For Assembly and Cooking
- 8 sheets rice paper, as needed
- oil, for frying, as needed
- 4 tablespoons water, per roll of gyoza
- potato starch, for dusting, as needed
- ponzu sauce, for serving, optional
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped cabbage, finely chopped green onion, minced garlic, grated ginger, oyster sauce, sesame oil, sugar, Chinese chicken bouillon powder, and 3 teaspoons of potato starch. Mix all ingredients thoroughly until fully combined and the mixture is cohesive.
⏱️ 5 min
- 2
Prepare your work surface. Take two sheets of rice paper and briefly wet them under running water or by dipping them into a shallow dish of water. Layer the two softened rice paper sheets together on your clean work surface.
⏱️ 1 min
- 3
Once the layered rice paper has softened and become pliable, place a portion of the prepared gyoza filling mixture onto one edge of the rice paper in a long, log-like shape. The amount of filling will depend on the size of your rice paper and desired gyoza thickness.
⏱️ 2 min
- 4
Carefully roll up the rice paper with the filling inside to form a tight log. Repeat this process with the remaining filling and rice paper sheets until all the filling is used. You should get approximately 4 rolls from the given ingredients.
⏱️ 8 min
- 5
Lightly dust the entire surface of each rolled gyoza log with potato starch. This will help create a crispy exterior.
⏱️ 2 min
- 6
Using a sharp knife, slice each gyoza log into pieces approximately 1 cm wide. These will be your 'round gyoza'.
⏱️ 3 min
- 7
Lightly dust the cut sides of each gyoza piece with additional potato starch. This ensures all surfaces that will be cooked have a coating for crispiness.
⏱️ 2 min
- 8
Heat a frying pan over medium-high heat and add enough oil to lightly coat the bottom of the pan. Once the oil is hot, carefully place the round gyoza pieces into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 1 min
- 9
Cook the gyoza pieces in the hot oil until their bottoms are nicely browned and crispy, typically for 3-5 minutes.
⏱️ 4 min
- 10
Once the bottoms are browned, carefully add about 4 tablespoons of water per gyoza roll (e.g., if you have 4 rolls, add 16 tablespoons of water) to the pan. Immediately cover the pan with a lid to trap the steam.
⏱️ 1 min
- 11
Steam-fry the gyoza for 2-3 minutes, or until the water has evaporated and the gyoza filling is cooked through. Remove the lid and continue to cook for another minute if you desire extra crispiness.
⏱️ 3 min
- 12
Transfer the cooked round gyoza to a serving plate. Serve immediately, optionally with ponzu sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
まんまる餃子 (Round Gyoza)
For the Gyoza Filling
- 250 g ground pork
- 100 g cabbage, finely chopped
- 30 g green onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 pinches sugar
- 1 teaspoon Chinese chicken bouillon powder
- 3 teaspoons potato starch
For Assembly and Cooking
- 8 sheets rice paper, as needed
- oil, for frying, as needed
- 4 tablespoons water, per roll of gyoza
- potato starch, for dusting, as needed
- ponzu sauce, for serving, optional
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped cabbage, finely chopped green onion, minced garlic, grated ginger, oyster sauce, sesame oil, sugar, Chinese chicken bouillon powder, and 3 teaspoons of potato starch. Mix all ingredients thoroughly until fully combined and the mixture is cohesive.
⏱️ 5 min - 2
Prepare your work surface. Take two sheets of rice paper and briefly wet them under running water or by dipping them into a shallow dish of water. Layer the two softened rice paper sheets together on your clean work surface.
⏱️ 1 min - 3
Once the layered rice paper has softened and become pliable, place a portion of the prepared gyoza filling mixture onto one edge of the rice paper in a long, log-like shape. The amount of filling will depend on the size of your rice paper and desired gyoza thickness.
⏱️ 2 min - 4
Carefully roll up the rice paper with the filling inside to form a tight log. Repeat this process with the remaining filling and rice paper sheets until all the filling is used. You should get approximately 4 rolls from the given ingredients.
⏱️ 8 min - 5
Lightly dust the entire surface of each rolled gyoza log with potato starch. This will help create a crispy exterior.
⏱️ 2 min - 6
Using a sharp knife, slice each gyoza log into pieces approximately 1 cm wide. These will be your 'round gyoza'.
⏱️ 3 min - 7
Lightly dust the cut sides of each gyoza piece with additional potato starch. This ensures all surfaces that will be cooked have a coating for crispiness.
⏱️ 2 min - 8
Heat a frying pan over medium-high heat and add enough oil to lightly coat the bottom of the pan. Once the oil is hot, carefully place the round gyoza pieces into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 1 min - 9
Cook the gyoza pieces in the hot oil until their bottoms are nicely browned and crispy, typically for 3-5 minutes.
⏱️ 4 min - 10
Once the bottoms are browned, carefully add about 4 tablespoons of water per gyoza roll (e.g., if you have 4 rolls, add 16 tablespoons of water) to the pan. Immediately cover the pan with a lid to trap the steam.
⏱️ 1 min - 11
Steam-fry the gyoza for 2-3 minutes, or until the water has evaporated and the gyoza filling is cooked through. Remove the lid and continue to cook for another minute if you desire extra crispiness.
⏱️ 3 min - 12
Transfer the cooked round gyoza to a serving plate. Serve immediately, optionally with ponzu sauce for dipping.
⏱️ 1 min