Gyoza – Japanese pan-fried dumplings

Total time 60 mins
60 mins preparation time

Ingredients

4 portion(s)

For the filling:

300 g
white cabbage
30 g
leek
 ½ tsp
salt
1 
small spring onion
1 
garlic clove
10 g
fresh ginger
150 g
minced meat
1 
pack of gyoza dough (= 24 wrappers)
A little potato flour for dusting

For the seasoning:

 ½ tsp
salt
 ½ tsp
sugar
1 pinch
of pepper
3 tbsp
sesame oil - (for frying)

Garnish:

3 tbsp
vinegar

Preparation

Step 1

Wash, trim and chop the cabbage and leek. Sprinkle with salt and squeeze well to remove the excess water. Trim, wash and chop the spring onion. Peel the garlic and ginger and chop them.

Step 2

Combine the meat, all chopped ingredients and the seasonings. Put 1 tbsp. (approx. 15g) of filling on a gyoza wrapper, wet the edges with water and pinch them closed to create a shell-shaped dumpling.  Sprinkle the base of the gyoza with potato flour. Repeat for all other gyozas.

Step 3

Heat up a little oil in a pan, put the gyozas in the pan next to each other and sauté. When the undersides are browned, add water, put the lid on and steam for approx. 3-4 minutes. Remove the lid, drain the water off, add a little more oil and fry the other side of the gyozas until crispy.

Step 4

Remove from the pan, arrange on plates and serve with a soy sauce and vinegar mixture as a dip.

Recipe-ID: 10

Recipe as PDF

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Wash, trim and chop the cabbage and leek. Sprinkle with salt and squeeze well to remove the excess water. Trim, wash and chop the spring onion. Peel the garlic and ginger and chop them.

Combine the meat, all chopped ingredients and the seasonings. Put 1 tbsp. (approx. 15g) of filling on a gyoza wrapper, wet the edges with water and pinch them closed to create a shell-shaped dumpling.  Sprinkle the base of the gyoza with potato flour. Repeat for all other gyozas.

Heat up a little oil in a pan, put the gyozas in the pan next to each other and sauté. When the undersides are browned, add water, put the lid on and steam for approx. 3-4 minutes. Remove the lid, drain the water off, add a little more oil and fry the other side of the gyozas until crispy.

Remove from the pan, arrange on plates and serve with a soy sauce and vinegar mixture as a dip.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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