Juicy Pan-fried Gyoza Dumplings
I aimed for simple yet juicy gyoza dumplings. A Chinese friend of mine boils, chops and squeezes the Chinese cabbage, adds it to the filling, and then adds quite a lot of water too. So I wondered if you could just use the moisture in the vegetables and I started experimenting.
The key is to cook (or quick-freeze) the dumplings as soon as they're filled. The filling is rather watery, so if they leak, the dumplings burn easily. Be sure to secure the dumplings securely! This is a little trick - the ground pork and egg are very cold right out of the refrigerator and it's painful, so take them out at the same time you take out the vegetables to warm up a bit. For 20 large gyoza dumplings. Recipe by Setsubunhijiki
Juicy Pan-fried Gyoza Dumplings
I aimed for simple yet juicy gyoza dumplings. A Chinese friend of mine boils, chops and squeezes the Chinese cabbage, adds it to the filling, and then adds quite a lot of water too. So I wondered if you could just use the moisture in the vegetables and I started experimenting.
The key is to cook (or quick-freeze) the dumplings as soon as they're filled. The filling is rather watery, so if they leak, the dumplings burn easily. Be sure to secure the dumplings securely! This is a little trick - the ground pork and egg are very cold right out of the refrigerator and it's painful, so take them out at the same time you take out the vegetables to warm up a bit. For 20 large gyoza dumplings. Recipe by Setsubunhijiki
Cooking Instructions
- 1
Roughly chop the cabbage, and finely chop the chives. Put both into a bowl. Add all the other ingredients except for the gyoza skins, knead and mix together.
- 2
Wrap the filling in the skins (be generous with the filling). Put a piece of plastic wrap on a work surface or dust with flour, and line the formed dumplings on top.
- 3
Heat a frying pan with vegetable oil. Line up the gyoza dumplings in the pan. (You don't have to brown them at this point). Once the dumplings are in the pan...
- 4
Add 100 ml of water (if you want to make "wings," dissolve 2 teaspoons of flour in the water first) to the pan, cover with a lid, lower the heat a bit and cook for 4 to 5 minutes.
- 5
When the dumplings have plumped up, the skins should be translucent enough so that you can see water inside the dumplings boiling away. Make sure that almost all the water in the pan has evaporated...
- 6
...then drizzle in vegetable or sesame oil, raise the heat a bit, and crisp up the bottom of the dumplings and the "wings." Lift up and peek at the edges to make sure the bottoms are browned. If they look crispy and golden, they're done.
- 7
To freeze them: Line a shallow container with plastic wrap and put the gyoza dumplings in a single layer on top. Put in the freezer. When the surface is hard and frozen, transfer to plastic bags and put back in the freezer. They are uncooked and don't last that long, so use them up quickly.
- 8
To defrost or thaw them: Just cook them as you would freshly made dumplings. Make sure the dumplings reach the stage described in Step 5. If the insides are still cold they will be awful.
- 9
If you are going to make the skins yourself, see- "Ultra-Easy Gyoza Skins"
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Juicy & Crispy Meat Gyoza Dumplings Juicy & Crispy Meat Gyoza Dumplings
I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments).The top photo shows how I fried 20 gyoza in one go, so you can't see the gyoza wings very well. Even if you don't make the wings, the bottoms will be crispy and good. If you want to gyoza wings, make 2 lines of 5 in the frying pan and fry in two batches. In that case, double the amount of flour dissolved in water.You might see lump-free (no-sift) flour sold in shops, so if you get hold of that, you can just dissolve it in water instead of hot water. For 20, using large-sized gyoza skins. Recipe by demel_chocola
-
Easy Gyoza Dumplings with Crispy Skins and Juicy Insides Easy Gyoza Dumplings with Crispy Skins and Juicy Insides
It was my first time making gyoza dumplings, so I made this while carefully considering each steps, and the results were surprisingly delicious and easy!Important points:Wring out the moisture from the cabbage to wilt it and make it blend with the meat better. This also eliminates the need to rest the filling, and is easier to wrap with the skins too.If you add a little sesame oil at the end, you can remove the gyoza dumplings easier from the frying pan should they get stuck. For 20 dumplings. Recipe by Hacchoumisoaji -
Gyoza (Japanese Pan-Fried Dumplings) Gyoza (Japanese Pan-Fried Dumplings)
Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!
-
Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Juicy Cabbage Gyoza Dumplings (Lightly Seasoned)
I've seen gyoza dumpling filling recipes with miso, green onion, ginger and so on, but I was never quite happy with the change in flavor and fragrance. I wanted to make simple, pure cabbage gyoza dumplings... Chinese cabbage is sweeter, but it doesn't suit me. It took me 4 years to get to this recipe. But... I'm still not totally satisfied. I'm really into searching for the perfect gyoza filling formula. We make about 100 large gyoza dumplings at a time in our family, but the 4 of us eat them all up.Attention: These dumplings are lightly flavored.1. Decide on the amount of sesame oil used depending on the color of the ground pork. If it's white, use less... adjust depending on if you want the flavor to be richer or lighter.2. Make sure to crush the garlic before adding it. The fragrance is totally different. If you keep the cooking liquid after making nibuta (simmered pork), you'll have lard. If you add this lard to your filling, it will be even richer. Adjust the amount of sesame oil if you add lard. For 125 dumplings (or 100 large size ones). Recipe by Nyanyadeko -
Shrimp Gyoza Dumplings Shrimp Gyoza Dumplings
I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin -
Jaw-dropping Gyoza Dumplings Jaw-dropping Gyoza Dumplings
-I make the dumpling skins myself if my family helps me. Usually though, I just buy them.-The dipping sauce my Chinese friend taught me is very good. If you like, you can make it too. It's easy.-After rolling out the dumpling skins and folding them, sprinkle on katakuriko so they don't stick to each other.-I listed half the amount of water for frying half the gyoza during Step 8.-Don't squeeze out the moisture from the vegetables -- just use them as they are. This is the key to making juicy gyoza. For 26 large gyoza dumplings. Recipe by Erisamurai -
Delicious Gyoza Dumplings in Soup Delicious Gyoza Dumplings in Soup
The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!!You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good. However, using the grilled chicken will definitely add more texture and a better fragrance!! Please give it a try! For 4 servings. Recipe by Tankotankichi -
Gyoza dumplings Gyoza dumplings
I love gyoza. I could have them 2,3 times a week even.https://youtu.be/U4w8w8kzKNE
-
Curried Gyoza Dumplings Curried Gyoza Dumplings
The garlic and garlic chives in store-bought gyoza tend to be too strong to pack in your bento. So, I made a homemade version that cuts down on the smell and could be packed in your bento without concern.At Step 4 when you flip the seams down, they scorch easily so be careful. If you prepare the dumplings to Step 3 in the evening, you only need to fry them the next day. The seasoning for the filling is slightly concentrated.You could make a large batch and freeze them. Recipe by Harukomachi -
Gyoza Dumplings With Wings Gyoza Dumplings With Wings
I used to be bad at cooking gyoza dumplings when I was a newlywed, but I found a foolproof method of frying them.Once you line the gyoza dumplings in the frying pan, don't touch them until you transfer them to a serving dish. Fry the 'wings' over medium heat until they are properly browned. Wait patiently until the 'wings' stick to the pan and become thin and crispy. Recipe by Bakazoku -
How to Cook Crispy and Juicy Gyoza Dumplings! How to Cook Crispy and Juicy Gyoza Dumplings!
I learned this cooking method when I was working in a restaurant.The gyoza dumplings will not stick as much to the pan if you heat it up first and then add the oil. Using a non-stick pan is the best way to go. The gyoza will become soggy if you use too much water, but they will burn before they have cooked halfway through if you use too little water, so it's important to determine the correct amount. You will not fail as long as you remember these tips. Recipe by GermanMama -
Crispy Gyoza Dumplings with Bean Sprouts and Garlic Chives Crispy Gyoza Dumplings with Bean Sprouts and Garlic Chives
After I tried different gyoza recipes, this recipe ended up our favorite because my husband likes the crispy texture of the gyoza. If you like, you can increase the amount of bean sprouts. It's a very economical and healthy dish.Pan-frying tips:1. Place the gyoza in a frying pan before you put in oil.2. Pour in water to cover 1/3 of the height of the gyoza and steam over high heat.3. After the water has completely evaporated, put in oil and fry. For 3 servings. Recipe by vivianstyle
More Recipes
- Rich, Juicy Gyoza with Mixed Mince
- Easy Fluffy Shumai (Siumai) Dumplings
- Juicy Cabbage Gyoza Dumplings (Lightly Seasoned)
- Easy and Authentic Shumai
- Easy Gyoza Dumplings with Crispy Skins and Juicy Insides
- Easy, Sweet, and Delicious French Toast
- Avocado Toast
- Garlic Pepper Toast
- Simple Homemade Gyoza with Chinese Chives
- Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp
Comments