Authentic home cooking from Japan, with US measurements. 
Rice Paper Dumplings – Chewy and Crispy Gyoza
I made crispy, chewy gyoza using rice flour and rice paper. They’re delicious on their own or dipped in soy sauce with vinegar. I created this recipe by using rice flour as a binder for the filling, then wrapping it in rice paper and pan-frying.
Rice Paper Dumplings – Chewy and Crispy Gyoza
I made crispy, chewy gyoza using rice flour and rice paper. They’re delicious on their own or dipped in soy sauce with vinegar. I created this recipe by using rice flour as a binder for the filling, then wrapping it in rice paper and pan-frying.
Open in Cookpad AppSteps
- 1
Finely chop the napa cabbage, sprinkle with about 1 teaspoon salt (not included in ingredients), massage it in, let sit for 10 minutes, then rinse and squeeze out excess water thoroughly.
- 2
Slice the green onions thinly. You can use pre-chopped green onions to make it even easier!
- 3
Add the ground pork, napa cabbage, and green onions to a bowl. Add all the ★ seasonings.
- 4
Mix and knead the mixture until it becomes sticky and well combined. Once it looks like the photo, it’s ready!
- 5
Wrap the filling with the rice paper.
- 6
Dip a sheet of rice paper in water, place it on a damp towel, and when it softens, add the filling and roll it up.
- 7
Once all are wrapped, heat a frying pan, add the sesame oil, and arrange the dumplings in the pan. Cover and cook on low heat to steam-fry.
- 8
Flip the dumplings as they cook. When both sides are crispy and golden brown, they’re done!
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