Japanese dumplings with a juicy filling, pan-fried golden brown on the bottom and gently steamed on top. This dual technique of frying and steaming in the same pan is what sets gyoza apart from all other dumplings. With ready-made wrappers from the Asian market, they are much easier than they look.
Why this works
Gyoza undergo two cooking methods in one pan. The bottom fries dry at over 150 °C to form the crust, then the lid seals the pan and the added water steams the top perfectly at exactly 100 °C. Both at the same time is impossible: steam prevents browning, and dry heat would make the dough hard on top before the filling is cooked through.
Step-by-step instructions
- 1
Drain the cabbage
Mix the finely chopped Napa cabbage with the teaspoon of salt and let it sit for fifteen minutes. Then take it in portions in your hands and squeeze it out as hard as you can. A surprising amount of water will come out, and that is exactly the point: cabbage that is too wet makes the filling watery and softens the dough from the inside when folding.
- 2
Mix the filling
Mix the ground pork with the squeezed cabbage, scallions, garlic, ginger, soy sauce, and sesame oil. Stir the mixture vigorously in one direction for a good minute until it becomes slightly sticky and holds together. This binding ensures that the filling remains juicy during cooking and does not fall apart.
- 3
Fold the gyoza
Place a wrapper on the palm of your hand and put a scant teaspoon of filling in the middle. Run a wet finger along the edge, fold the dough together, and press it firmly in the middle first. Then make three to four small pleats on one side and press them against the smooth back. Place the finished gyoza bottom down on a floured board so they keep their shape.
- 4
Fry and steam
Heat the oil in a non-stick pan with a lid over medium-high heat and place the gyoza close together in it. Fry them for two to three minutes until the bottoms are golden brown. Now pour in the water, which will sizzle vigorously, and immediately put the lid on. After six minutes, the water will have evaporated and the dough on top will be cooked translucent.
- 5
Finish crispy
Remove the lid and let the gyoza continue to fry without liquid for another one to two minutes until the bottoms are really crispy again and release from the bottom of the pan on their own. Turn them out onto a plate with the crispy bottom facing up. Mix the ingredients for the dip and serve it alongside.
Our best tips
- The Napa cabbage must be squeezed really dry, otherwise the dough will tear when folding.
- Gyoza freeze excellently: pre-freeze raw on a tray, then transfer to a bag. Fry directly from frozen, just steam for two minutes longer.
- The pleats are purely visual, not a must. A firmly pressed half-moon tastes just as good.
Tasty variations
Vegetarian
Replace the ground meat with 250 g chopped shiitake and 150 g crumbled firm tofu, otherwise identical.
With shrimp
Replace half of the ground meat with finely chopped shrimp, this makes the filling particularly juicy.
Nutrition facts
| Calories | 519 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 51 g |
| – of which sugar | 2 g |
| Fat | 23 g |
| Fiber | 3 g |
Where the 519 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Where can I get gyoza wrappers?
In the Asian market, they are usually in the freezer section. They are also called gyoza wrappers. Wonton wrappers are square and slightly thinner, but work in a pinch.
Can I prepare the gyoza in advance?
Yes, that is actually ideal. Frozen raw, they keep for two months and are fried straight from the freezer, without thawing.
Why are my gyoza sticking to the pan?
Either there was too little oil in the pan or you moved them too early. When the bottom is really crispy, they release on their own.
Comments & ratings(0)
Sign in to rate and comment on this recipe.
You might also like
DinnerTantanmen
Japanese ramen with sesame paste and chili oil, the Japanese answer to Sichuan dan dan noodles.
DinnerJapanese Curry
Kare Raisu: thick, mildly sweet curry with potatoes and carrots, thickened with a homemade curry roux.
DinnerShoyu Ramen
Clear soy sauce ramen with a marinated egg, the ramen bowl where you learn the craft.