Really squeeze dry cabbage
Any remaining water dilutes the meat bond and can soften the dough sheets even before frying.
Japanese Recipe
Japanese gyoza
Squeezed cabbage keeps the filling juicy without softening the dough shell. Roasting, steaming and fresh crunching create the typical contrast.
Total time
1 hr 5 min
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Fried Japanese dumplings with juicy filling
Gyoza are thinner-skinned than many Chinese jiaozi and are often served as yaki gyoza in Japan. Only the underside gets a strong crust, while steam 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 juiciness without collecting liquid in the pocket.
Lunch
Dinner
Meat
Japanese Recipes
Recipe
Japanese gyoza
Japanese gyoza are stuffed with pork, finely chopped cabbage, nira, ginger and garlic, fried under the lid and then steamed under a lid.
Ingredients
4 servings
Method
-
1
Drain cabbage
Mix cabbage with salt and leave to stand for 15 minutes. Squeeze very vigorously in a clean cloth to prevent the filling from becoming watery.
-
2
Sticky mix filling
Mix minced meat with soy sauce, sake, sesame oil, ginger and garlic for 2 minutes in one direction. Fold in cabbage and nira evenly.
-
3
Gyoza folds
Place one heaped teaspoon of filling on each dough sheet in the middle. Thinly moisten the edge with water, cut in half, fold on one side and close tightly.
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4
Sauté the undersides
Heat a little oil in a nonstick frying pan. Place the gyoza on the flat side and fry over a medium-high heat for 2 to 3 minutes until golden brown.
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5
Steaming under the lid
Add about 60 ml of water to the side of the pan and cover immediately. Steam for 4 to 5 minutes until the filling reaches at least 71 ° C and the casings are translucent.
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6
Fry again until crispy
Remove the lid and allow the remaining water to evaporate. Let a little oil run in at the edge and fry the undersides for 1 to 2 minutes until crisp.
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7
Stir in dip
Mix rice vinegar and soy sauce, add chilli oil if desired. Serve Gyoza directly from the pan with the crispy side facing up.
Kitchen know-how
Tips for Japanese gyoza
Cover folded gyoza
Dough casings dry out quickly in the air. Store finished bags under a slightly damp kitchen towel until frying.
Variations
How to adapt this recipe
Replace the minced pork with the chicken and add an additional teaspoon of sesame oil.
Replace meat with 400g of well squeezed firm tofu and 150g of finely chopped shiitake. Add a tablespoon of miso for tying and seasoning.
Nutrition per serving
520kcal
48.0 gCarbohydrates
28.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Japanese gyoza
Yes, made of wheat flour, hot water and salt. Finished round gyoza leaves are thinner than many Wan Tan leaves and save a lot of preparation time.
The edge was probably filled with filling or too much water. Keep the edge clean, only moisten it thinly and press it tightly from the centre to the outside.
Yes. Pre-freeze on a baking tray and then pack. Fry directly frozen and cook for about two minutes longer when steaming.
The centre should reach at least 71 ° C and should no longer be pink. If the pockets are very tightly filled, check the temperature of the sample.
Japanese yaki gyoza usually have thinner casings, a finer garlic-ginger filling and are typically fried and steamed.
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