Homemade Gyoza Recipe

The most common method for preparing Gyoza is pan-frying. This process involves first frying the bottom until golden brown and crispy, then adding water to cook the filling and the top of the Gyoza.

We use vegetable oil for frying, and then add a touch of sesame oil, which gives our dumplings a distinctive flavor.

We’ll also make the accompanying sauce from scratch, as it’s very easy to prepare. It’s a blend of distinctly Asian flavors, like soy sauce, which adds a salty and toasted note, the acidity of rice vinegar, and the aromatic touch of sesame oil.

Although the recipe is quite simple, the result was delicious, and I highly recommend you try it at home. I’m sure you’ll have a lot of success with this dish.

Ingredients: to make 50 gyoza.

• 1 package of Gyoza dough (approx. 50 pieces)
• 400 g of minced beef
• 150 g of Chinese cabbage
• 50 g of spring onion
• 2 cloves of chopped garlic
• 1 tablespoon grated ginger
• 1 tablespoon of soy sauce
• 1 teaspoon of salt
• 1/2 teaspoon of sugar
• 1/2 tablespoon of cornstarch
• a little sesame oil

For the sauce:

• 2 tablespoons of soy sauce
• 1.5 tablespoons of rice vinegar 
• a little sesame oil

Elaboration

┃ Step 1

We chop the spring onion and the napa cabbage. We set them aside for later.

┃ Step 2

In a bowl, put the minced beef, garlic, ginger, soy sauce, salt, sugar, cornstarch, sesame oil, and mix everything well until it becomes sticky.

┃ Step 3

Add the spring onion and bok choy and mix again. Cover with plastic wrap and refrigerate for about 20 minutes.

┃ Step 4: Fill the Gyozas

a) We take a piece of Gyoza pasta and, in the center, we put a teaspoon of our filling.

b) We wet the outer part of the pasta with our fingers, fold it in half, and close it with our fingers.

I start from the middle, making three folds on each side, although you can also start folding on one side and finish on the other. To finish, press the folds down slightly so they don’t open.

While we’re doing the rest, we put them on a plate and cover them with a damp cloth so they don’t dry out.

┃ Step 5: Iron the Gyozas

In a frying pan, spread a drizzle of vegetable oil and place the gyozas in it. When they are toasted on the bottom, add a drizzle of sesame oil and enough water to cover the bottom completely. I also add a teaspoon of cornstarch to the water to create a crispy crust on the bottom.

┃ Step 6

Cover the pan and let it cook until the water evaporates; it will take between 8 and 10 minutes.

Once the water has evaporated from the pan, the gyozas will be toasted and crispy on the bottom and cooked but softer on top. We put them on a plate, and they are ready to eat, accompanied by our sauce.

┃ Step 7: Prepare the sauce

In a small bowl, mix the soy sauce, rice vinegar, and a little sesame oil, stir well, and it’s ready.