How to Make Gyoza Dumplings

Gyoza dumplings are the Japanese version of the Chinese "jiaozi" dumplings. Like regular dumplings, they consist of vegetables with a choice of meat with a thin dough wrapping, sealed together by "crimped" edges. Gyoza dumplings differ from the Chinese version in their slightly more prominent garlic flavour, as well as the way they are lightly flavoured with soy and salt. They are also much thinner than the Chinese version, creating a light and deliciously flavoured dish. Gyoza dumplings are widely popular in China, Japan, Taiwan, Hong Kong, and also in Canada. Learning how to make this unique and extremely popular snack is something you - and the consumers - will no doubt enjoy.

Ingredients

5 oz (140 g) of pork or beef
3 large shrimps
1/8 of a head of Napa cabbage
1/4 of a bunch of Chinese chives
20 gyoza wrappers
1 teaspoon (5 ml) of ginger
1 teaspoon (5 ml) of garlic
1 teaspoon (5 ml) of salt
1 teaspoon (5 ml) of white pepper
1 tablespoon (15 ml) of vegetable oil
1 tablespoon (15 ml) of sesame oil

Steps

1
Prepare the ingredients. Chop the chives and cabbage. Peel and devein the shrimp, and grate your ginger and garlic.
2
Combine the beef, shrimp, cabbage, ginger, garlic, salt, white pepper, and the oils into a large bowl.

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3
Mix everything together well with your hands, making sure the mixture isn't lumpy or uneven. Place the bowl into the refrigerator, and then leave it for about 10 minutes.
4
Take a gyoza wrapper and place a small spoonful of the mixture in the middle. Dab a little water on one half of the wrapper's edge and securely fold in two to make a semi or half circle. While folding, pinch the two sides together like a Ziploc bag and create waves while pinching. Repeat this step for all the wrappers. This is called "crimping", the way to seal up the edges of the dumpling.
5
Oil and heat a skillet on the stove. Put it on medium heat and carefully drop a few dumplings into the skillet at a time, but be sure not to overload the skillet with everything.
6
Fry the dumplings for about two minutes, then reduce the heat.
7
Add about half a cup of water to the skillet and cover it with a pan lid. Steam the dumplings until the water has evaporated or boiled off and then remove the food from the heat.
8
Place the dumplings onto a plate or serving bowl and serve with dipping sauce or soy sauce (shoyu). Gyoza dumplings are mainly served with a soy based tare sauce, which you can season with rice vinegar. The dumplings are best served while still steaming hot.

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Community Q&A

Question

How do I make a Homemade Gyoza Dough, instead of going to the store?

Community Answer

Just use plain flour and water, 230ml of water per 500g of plain flour. Add in the water slowly, and knead the dough with your hand until it's soft and smooth.