Really squeezing dry Kohl
Remaining water dilutes the meat binding and can soften dough leaves even before roasting.
Japanese Recipe
Japanese gyoza
squeezed dry cabbage keeps the filling juicy without softening the dough shells. Roasting, steaming and fresh crunch create the typical contrast.
Total time
1 hr 5 min
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Fried Japanese dough bags with juicy filling
Gyoza are thinner skinned than many Chinese Jiaozi and are often served in Japan as Yaki Gyoza. Only the underside gets a strong crust, while water vapor cooks the rest of the dough and the raw meat filling. The amount of cabbage is deliberately generous: well salted and squeezed dry, it ensures juice without collecting liquid in the bag.
Lunch
Dinner
Meat
Japanese Recipes
Recipe
Japanese gyoza
Japanese gyoza are filled with pork, finely sliced cabbage, Nira, ginger and garlic, fried below and then steamed under a lid.
Ingredients
4 servings
Method
-
1
Dewatering cabbage
Mix cabbage with salt and let it rest for 15 minutes. squeeze dry very strongly in a clean cloth, so that the filling does not become watery.
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2
Mix filling sticky
Mix minced meat with soy sauce, sake, sesame oil, ginger and garlic in one direction for 2 minutes. Remove cabbage and Nira evenly only afterwards.
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3
Folding gyoza
Place a well piled teaspoon of filling on a dough leaf in the middle. Wet the edge thinly with water, halve, fold on one side and close tightly.
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4
Fry the undersides
Heat some oil in a coated pan. Place Gyoza at a distance on the flat side and fry for 2 to 3 minutes at medium to high heat.
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5
Damp under the lid
Add about 60 ml of water to the side of the pan and cover immediately. Damp for 4 to 5 minutes until the filling reaches at least 71 °C and the shells are translucent.
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6
Once again fry crispy
Remove the lid and let the remaining water evaporate. Let in a little oil at the edge and fry the undersides crispy for 1 to 2 minutes.
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7
Touch dip
Mix the rice vinegar and soy sauce, add chilli oil as desired. Serve Gyoza directly from the pan with the crispy side upwards.
Kitchen know-how
Tips for Japanese gyoza
Cover folded gyoza
Quickly dry out dough covers in the air. Store ready pockets under a slightly damp kitchen towel until frying.
Variations
How to adapt this recipe
Replace pork chops with chicken chops and add an extra teaspoon of sesame oil. Also cook this filling completely.
Replace meat with 400 g of well-squeezed dry tofu and 150 g of finely chopped shiitake. Add a tablespoon of miso for binding and spice.
Nutrition per serving
520kcal
48.0 gCarbohydrates
28.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Japanese gyoza
Yes, from wheat flour, hot water and salt. Finished round gyoza leaves are thinner than many Wan Tan leaves and save a lot of preparation time.
At the edge was probably filling or too much water. Keep the edge clean, only moisturize thinly and squeeze firmly from the center to the outside.
Yes. Pre-freeze on a sheet and then pack. Frozen directly and cook for about two minutes longer when steaming.
The middle should reach at least 71 °C and not be pink. Check the temperature of a sample in very densely filled pockets.
Japanese yaki gyoza usually have thinner shells, a finer garlic-ginger filling and are typically fried and steamed.
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