Homemade Gyoza
Homemade Gyoza
Ingredients
For the Gyoza Filling
- 800 g ground beef or pork
- 1/2 cabbage, finely chopped
- 1/2 cup chives or spring onions, chopped
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, grated
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 to 2 teaspoons beef or other seasoning powder
For Assembly and Cooking
- 1 package gyoza wrappers
- a little olive oil, for frying
- 1/4 cup water, for fry-steaming
For Serving
- as needed light soy sauce
Instructions
- 1
In a large bowl, combine the ground beef or pork, finely chopped cabbage, chopped chives or spring onions, grated ginger, grated garlic, soy sauce, sake, sesame oil, salt, and beef or other seasoning powder.
⏱️ 5 min
- 2
Mix all the filling ingredients well until they are sticky and fully incorporated.
⏱️ 5 min
- 3
Let the gyoza filling rest for a few minutes or up to half an hour to allow the flavors to meld. This can be done at room temperature or in the refrigerator.
⏱️ 30 min
- 4
Take one gyoza wrapper and place a spoonful of the prepared filling in its center.
- 5
Moisten the edges of the gyoza wrapper with a little water. Fold the wrapper in half over the filling, then pleat the edges to seal it securely. Repeat this process with all remaining wrappers and filling.
⏱️ 20 min
- 6
Heat a pan over medium-high heat with a little olive oil. Once hot, arrange the gyoza in a single layer in the pan, ensuring they do not overlap.
⏱️ 2 min
- 7
Pan-fry the gyoza for 2-3 minutes until their bottoms are golden brown and crispy.
⏱️ 3 min
- 8
Carefully add 1/4 cup of water to the pan. Immediately cover the pan with a lid and let the gyoza steam for 3 minutes.
⏱️ 3 min
- 9
Remove the lid and continue to fry the gyoza for another minute or until all the water has evaporated and the bottoms are extra crispy.
⏱️ 2 min
- 10
Serve the homemade gyoza immediately with light soy sauce or your preferred dipping sauce. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Homemade Gyoza
For the Gyoza Filling
- 800 g ground beef or pork
- 1/2 cabbage, finely chopped
- 1/2 cup chives or spring onions, chopped
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, grated
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 to 2 teaspoons beef or other seasoning powder
For Assembly and Cooking
- 1 package gyoza wrappers
- a little olive oil, for frying
- 1/4 cup water, for fry-steaming
For Serving
- as needed light soy sauce
Instructions
- 1
In a large bowl, combine the ground beef or pork, finely chopped cabbage, chopped chives or spring onions, grated ginger, grated garlic, soy sauce, sake, sesame oil, salt, and beef or other seasoning powder.
⏱️ 5 min - 2
Mix all the filling ingredients well until they are sticky and fully incorporated.
⏱️ 5 min - 3
Let the gyoza filling rest for a few minutes or up to half an hour to allow the flavors to meld. This can be done at room temperature or in the refrigerator.
⏱️ 30 min - 4
Take one gyoza wrapper and place a spoonful of the prepared filling in its center.
- 5
Moisten the edges of the gyoza wrapper with a little water. Fold the wrapper in half over the filling, then pleat the edges to seal it securely. Repeat this process with all remaining wrappers and filling.
⏱️ 20 min - 6
Heat a pan over medium-high heat with a little olive oil. Once hot, arrange the gyoza in a single layer in the pan, ensuring they do not overlap.
⏱️ 2 min - 7
Pan-fry the gyoza for 2-3 minutes until their bottoms are golden brown and crispy.
⏱️ 3 min - 8
Carefully add 1/4 cup of water to the pan. Immediately cover the pan with a lid and let the gyoza steam for 3 minutes.
⏱️ 3 min - 9
Remove the lid and continue to fry the gyoza for another minute or until all the water has evaporated and the bottoms are extra crispy.
⏱️ 2 min - 10
Serve the homemade gyoza immediately with light soy sauce or your preferred dipping sauce. Enjoy!