A Must-Know Classic! Classic Gyoza
A Must-Know Classic!Classic Gyoza
4.5
(1030 reviews)Time
Here’s a delicious gyoza recipe that everyone loves. Even beginner cooks can make these easily from scratch. When spring cabbage is in season, feel free to use plenty of it. You can also switch the ground pork for chicken or shrimp for a tasty variation. Pan-fried gyoza are commonly served with a vinegar-soy dipping sauce, but if you make boiled gyoza, a miso-based sauce is especially recommended. Another great thing about gyoza is how versatile they are—you can make stick gyoza, deep-fried gyoza, or even add them to a hot pot, enjoying different folding styles and cooking methods. Give them a try.
Calories
271kcal
Carbs
24.5g
Fat
13.1g
Protein
10.9g
Net Carbs
22.8g
Sodium
157.2mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 4 servings ]
- gyoza wrappers1 bag (25 sheets)
- ground pork150 g
- garlic chives⅓ bunch
- cabbage1/8 head
- sesame oil1 tablespoon
- vegetable oil1 tablespoon
- waterto taste
☆Seasonings
- grated garlic1 teaspoon
- grated ginger1 teaspoon
- sake1 tablespoon
- soy sauce1 teaspoon
- salt and peppera pinch
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Roughly mince the garlic chives and cabbage.
2
Put the ground pork and the seasonings marked ☆ in a bowl, and mix well until sticky.
Note:
Knead until sticky so the filling holds together better and locks in the flavor.
3
Add the garlic chives and cabbage, and mix to make the filling.
4
Place the filling in the center of each gyoza wrapper, moisten the edges with water (not included in the ingredient list), and seal while making pleats.
5
Heat the vegetable oil in a frying pan over medium heat. Arrange the gyoza in the pan and cook until browned. Then pour in enough water to cover the bottom of the pan, cover, and steam-fry over medium-high heat. When the water has evaporated, drizzle in the sesame oil and cook until crisp. Transfer to a serving plate.
Note:
Finishing with sesame oil adds more aroma and helps the gyoza turn out crisp.
Reviews
4.5
(1030 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
It’s incredibly simple and easy to make—I ended up making it twice in one month. Thank you!
