Gyoza night was always a treat when I was growing up. I have vivid memories of coming home after basketball practice and smelling the aromas of ginger and sesame oil that filled the house whenever my Dad prepared this tasty treat. As an adult, I enjoy preparing this savory side for my family almost as much as I enjoyed eating it as a child.
In this article, we will walk you through how to prepare these delicious Japanese dumplings step-by-step.
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What are Pork Gyozas?
Pork gyozas are Japanese dumplings filled with a flavorful pork filling. They are typically served with a gyoza dipping sauce.
Gyozas are unique to other types of dumplings in that they are both pan fried and steamed. This gives the gyoza a juicy filling and doughy wrapper on the top side of the dumpling with a crispy, brown bottom side. While Chinese potstickers are prepared in a similar manner, Japanese gyozas use a thinner wrapper making the entire dumpling slightly crispier than its Chinese counterpart.
In Japan, gyozas are as common of a side as french fries would be in the US, being found in a variety of Japanese restaurants throughout the country.
Can You Freeze Gyozas?
As the gyoza wrappers tend to come in packs of 50, I usually make them in bulk and freeze whatever I don’t plan to use within a few days. It is important that you set aside whatever gyozas that you want to freeze prior to cooking as cooked gyozas tend to get soggy during thawing.
Provided that they are stored in an airtight freezer bag or container, you can expect your gyozas to last around 1-2 months in the freezer.
The best way to thaw your frozen gyozas is in the fridge overnight. Once thawed, you can cook like you would a fresh gyoza as outlined in our recipe.
How to Make Pork Gyozas
1. Prepare the ingredients by shredding the cabbage leaves, dicing the green onions, grating the ginger and mincing the garlic.
2. In a large mixing bowl, combine the pork, shredded cabbage, diced green onions, soy sauce, grated ginger, minced garlic, sesame oil, and salt. Mix well until all the ingredients are combined.
3. Add approximately 1.5 teaspoons of the mixture to the center of the gyoza wrapper. Wet your fingers in water and gently moisten the outside edges of the wrapper. This will help the dumpling stick together.
4. Using your fingers, fold the dumpling in half over the mixture pushing the top together making a seal at the top but leaving the sides open. Then starting at one end of the dumpling, use your fingers to fold crimps into the wrapper pressing the two sides together to seal the dumpling. Repeat this process until the dumpling is completely sealed, making sure to work out any excess air as you make your way around the dumpling.
5. Optional: If you have any gyozas that you would like to freeze, now would be the time to do so prior to cooking.
6. Heat around 1 tablespoon of vegetable oil in a skillet on medium heat. Once the oil is hot, place gyozas in the skillet in a single layer with flat side down.
7. Cook dumplings in oil until the bottom of the dumpling turns brown (3-4 minutes).
8. Then add 1/4 cup of water to the skillet, cover the skillet with a lid, and steam the gyozas for an additional 5 minutes. The water should be mostly evaporated when finished.
9. Remove the gyozas from the pan and place on a paper-towel lined plate to absorb any excess oil.
10. Serve and enjoy!
Pork Gyoza Recipe
Pork Gyoza Recipe
Equipment
- 1 Mixing bowl
- 1 Skillet
Ingredients
- 1 Package Gyoza wrappers
- 1 lb. Ground pork
- 1 Cup Cabbage Shredded
- 3 Tbsp. Green onions Diced
- 1 Tbsp. Soy sauce
- 1 Tbsp. Ginger Freshly grated
- 3 Cloves Garlic Minced
- 1 Tbsp. Sesame oil
- 1 tsp. Salt
- 5 Tbsp. Vegetable oil
- Water
Instructions
- Prepare the ingredients by shredding the cabbage leaves, dicing the green onions, grating the ginger and mincing the garlic.
- In a large mixing bowl, combine the pork, shredded cabbage, diced green onions, soy sauce, grated ginger, minced garlic, sesame oil, and salt. Mix well until all the ingredients are combined.
- Add approximately 1.5 teaspoons of the mixture to the center of the gyoza wrapper. Wet your fingers in water and gently moisten the outside edges of the wrapper. This will help the dumpling stick together.
- Using your fingers, fold the dumpling in half over the mixture pushing the top together making a seal at the top but leaving the sides open. Then starting at one end of the dumpling, use your fingers to fold crimps into the wrapper pressing the two sides together to seal the dumpling. Repeat this process until the dumpling is completely sealed, making sure to work out any excess air as you make your way around the dumpling.
- Heat around 1 tablespoon of vegetable oil in a skillet on medium heat. Once the oil is hot, place gyozas in the skillet in a single layer with flat side down.
- Cook dumplings in oil until the bottom of the dumpling turns brown (3-4 minutes).
- Then add 1/4 cup of water to the skillet, cover the skillet with a lid, and steam the gyozas for an additional 5 minutes. The water should be mostly evaporated when finished.
- Remove the gyozas from the pan and place on a paper-towel lined plate to absorb any excess oil.
- Serve and enjoy!
Video
Nutrition
Frequently Asked Questions
Can gyozas be frozen?
Yes. In fact, as the gyoza wrappers come in packs of 50, I almost always freeze what I don’t think I will use. The best way to freeze gyozas is to store them in a freezer bag or container prior to cooking. You can expect your frozen gyozas to last 1-2 months in the freezer.
Are gyozas gluten-free?
Typically, gyozas are not gluten-free as the wrappers usually contain gluten and they also contain soy sauce. You can make them gluten-free by either making or buying a gluten-free version of the gyoza wrappers and substituting the soy sauce with a gluten-free version. However, gluten-free gyoza wrappers can be a little harder to come by unless you make them yourself.
Final Thoughts on Pork Gyozas
Pork gyozas served with some spicy gyoza dipping sauce make for the perfect side for many Japanese dishes. I hope that you have found this gyoza recipe helpful! Happy cooking!
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Tonkatsu (Japanese Pork Cutlet) Recipe