Homemade Japanese Gyoza stuffed with juicy pork, cabbage, scallions, shiitake mushrooms, ginger, garlic and oyster sauce. Pan fried crispy bottoms then steamed to perfection for an irresistible flavor packed dumpling!
Delicious flavor packed dumplings with crispy bottoms are like little pillows of pork goodness and slightly addictive. These are one of our favorite things to eat.. honestly the plate of food was devoured in minutes. You can serve these as an appetizer or dinner, we served these alongside our steak tataki seeing as Valentines Day is coming up we made a delicious Asian style date night meal. https://thecommunalfeast.com/2021/02/steak-tataki/
Japanese gyoza may look intimidating to make but really they are so simple to make and with Valentines Day coming up it’s a fun dinner activity to make with your partner. The filling takes minutes to make and were not professional dumpling makers so it definitely takes practice and patience to make those perfect pleating’s which we recommend giving it a shot.. I mean a get a good laugh at my husbands pile compared to mine but hey you can simply fold them in half and as long as they’re sealed they will taste great no matter what! This is also a fun activity for the kids to get them involved in the kitchen. The filling makes quite a bit of dumplings so you can easily feed everyone or if your just two you can freeze a batch for a quick weeknight dinner later on.
You can find gyoza wrappers or dumpling wrappers at your local oriental supermarket for us we found them at T&T. You want to buy the round wrappers that are thin not the wonton wrappers which are thicker. The think wrappers cook nicely when making gyoza they steam better and quicker.
To prepare the dumplings, line a baking sheet with parchment paper. Place 2 teaspoons of filling in the middle of each wrapper then dip your finger in a small bowl of water and moisten the outer edges of your wrapper essentially running your wet finger along the edge. You can fold the dumpling in half or you can pleat them similar to the photos you see here and ensure they are well sealed. There are lots of video tutorials online you can also check out.
For those perfectly crisp bottoms you’ll need to pan fry the gyoza in a tablespoon of oil until the bottoms become crisp and golden. You can also brush the bottom of your gyoza with oil and dip in sesame seeds and then pan fry your gyoza’s for some added crispiness. Once the bottoms are fried and crispy you’ll need to add 1 tablespoon of water to the hot pan and cover immediately with a lid to steam your dumplings. Once the water has evaporated and your dumplings are steamed -about 2-3 minutes you can remove the lid and let the bottoms get crispy again.
We made a simple ponzu dipping sauce o go with our gyoza by combining ponzu with garlic chili, sesame oil, fresh ginger and garlic.
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