Recipe
How to Make Authentic Japanese Gyoza
One of the earliest memories I have of my Baba is helping her make homemade gyoza. I remember thinking how fun it was folding the skins together and would fight my sister for a turn. Well, this time I got to do every step, and it was just as fun as I remembered.
Gyoza is by far one of my favorite Japanese dishes, and they are 100% better homemade. Similar to Chinese Jiaozi, gyoza has a juicy pork filling and are normally pan-fried for a crunchy outside, making them completely irresistible.
Homemade Gyoza Skins
- Prep Time: 35 mins
- Total Time: 35 mins
- Servings: 25
Ingredients
- 1 1/2 cups flour
- 1/2 cup warm water
Step 1
Step 2
While the dough is sitting, it's a good time to mix up the gyoza filling.
#SpoonTip: If you can't find already made gyoza skins and don't want to make your own, wonton wrappers will work fine. Just make sure to cut them into circles!
Gyoza Filling
- Prep Time: 50 mins
- Total Time: 50 mins
- Servings: 25
Ingredients
- 1/2 pound ground pork
- 1/2 cabbage
- 6 green onions
- 1 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon oyster sauce
Step 1
Step 2
Step 3
Step 4
Once the dough has sat for 30 minutes, it is time to start rolling out the dough. For gyoza, the skins have to be round, so anything like a cup or a lid will do if there are no cookie cutters handy.
#SpoonTip: Thinner skins are better so the dough to filling ratio is even.
Creating the Gyozas
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
Ingredients
- Gyoza filling
- Gyoza skins
- Water
- Sesame oil