Gyoza (Japanese Dumplings)

Dumplings (or little pockets of joy as I call them) are versatile. They are universally loved and can be found as a staple in many cultures. There is an art to making dumplings, from their fillings to the way in which they are mindfully shaped and crafted. Although, I have not tried all of the world’s dumpling creations, out of the few I have tried I especially enjoy eating Gyoza (Japanese Dumplings). The filling consists of ground pork, green onions, cabbage, ginger, garlic, soy sauce, and rice vinegar. Next, the filling is carefully placed into a wonton wrapper.  Lastly, it is sealed and pleated forming the traditional Gyoza shape.

If you would like to learn more about the various types of dumplings the world has to offer, click the link below.

Dumplings Around the World

Japanese Gyoza

Gyoza is made from a thin sheet of wheat flour with a filling of vegetables and meat that are then steamed, boiled, or fried. I chose to both pan-fry and steam them. I wanted to give them texture while still accentuating the delicateness of the wrapper. The dish originated from China when Japanese soldiers were stationed there during WWII. They would eat Chinese dumplings, called Jiaozi.

 How to Make Gyoza

Dumpling Ingredients

• 26 square wonton wrappers (You are welcome to make your own dumpling wrappers but if you are always on a time crunch like me, store-bought wonton wrappers are fine.)
•  3/4 pound ground pork
• 1/3 cup green onions, chopped
• 1 cup cabbage, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon ginger paste
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/4 cup of water, for each batch
• sesame seeds, for garnish

Dipping Sauce Ingredients

• 3 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 1/4 teaspoon ginger paste
• 1 teaspoon honey
• 1 teaspoon teriyaki
• sesame seeds, for garnish

Dumplings

Preparation

1. In a large bowl combine the ground pork, green onions, cabbage, minced garlic, ginger paste, soy sauce, rice vinegar, and salt.

2. Place one wonton wrapper on a cookie sheet. Place a small spoonful of filling onto the center of the wonton.

3. Fill a small bowl with water. Dip one finger into the water and gently trace all four edges of the wonton wrapper with your finger, slightly wetting the dough. This will help create a seal for the filling.

4. Fold the dumpling by placing two of the opposing pointed edges together forming a triangular shape. Gently pinch the edges together with your thumb and your pointer finger.

5. Next, wet your pointer finger and thumb on both hands. Create a pleat on the right side by holding the dumpling in your left hand and pleating using your pointer finger and thumb on your right hand. Keep pleating until you reach the point at the top of the dumpling. To create the pleat on the left side of the dumpling use your right hand to hold the dumpling steady and pleat using your pointer finger and thumb on your left hand.

6. Repeat with the other 25 dumplings. Spread them out on a cookie sheet so that they do not touch.

Cooking the Dumplings

7. When you are down to a few dumplings left to fold, preheat a pan over medium heat with oil. Set the pan’s lid aside, you will need it later to help steam the dumplings.

8. How many batches you make at a time, depend on the size of your skillet. I used a large electric fry pan which made it easy to cook the dumplings in two batches.

9. Once the pan is heated, place your first batch into the pan. Leave adequate space between each dumpling so that they do not touch.

10. Pan fry each dumpling for about 2 1/2 minutes on each side or until they are golden brown.

11. Pour approximately 1/4 cup of water into your pan so that the bottom of the pan is covered with water. Put the lid onto the pan and steam the dumplings for about four and a half minutes until the inside filling is cooked through.

12. While the last batch of dumplings are steaming, make the dipping sauce.

13. Garnish dumplings with chopped green onions and sesame seeds.

Dipping Sauce

1. In a small bowl whisk together the soy sauce, rice vinegar, ginger paste, honey, and teriyaki. Pour the sauce into a decorative bowl and sprinkle with sesame seeds.

Spotify Playlist

This playlist consists of Japanese pop music, traditional folk songs, and more! Enjoy!

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