Lightly fried gyoza with 3 sauces

4.7 3 ratings
Total time 60 mins
60 mins preparation time

Gyoza are Japanese dumplings. In this easy minced meat and vegetable recipe they are lightly fried until golden and crispy on one side. Serve with one or more of the dipping sauces.

Ingredients

4 portion(s)
1 
pack of 30 gyoza skins (ready-made)

For the filling:

2 
spring onions
1 
small garlic clove
5 g
ginger
200 g
pointed cabbage (or Chinese cabbage)
160 g
minced pork or poultry
1 tsp
sugar
salt and a small amount of white pepper
1 tsp
sesame oil
some flour for dusting the gyoza, plus approx. 3 tbsp. for the flour and water mixture
6 tbsp
vegetable oil (to fry approx. 10 dumplings: 2 tbsp.)
Nutritional facts (per portion): 1464 kJ  /  349 kcal
16 g Fat
11.6 g Protein
38.4 g Carbohydrates

Preparation

Step 1

To make the filling, trim and wash the spring onions. Peel the garlic and ginger and chop them with the spring onions.

Step 2

Wash the pointed cabbage, chop coarsely, sprinkle with 1 tsp. salt and squeeze well. Wrap the chopped cabbage in a tea towel and squeeze firmly to remove the liquid from the cabbage.

Step 3

Combine the spring onions, garlic, ginger, pointed cabbage, minced meat, sugar, salt, pepper, soy sauce and sesame oil.

Step 4

Place approx. 15 g of filling at the centre of each gyoza skin. Using your fingertip, wet half of the edge of each gyoza skin with a little water. Fold the skin over so that the filling is covered, then firmly press the edges together to create a pleated effect. 

Step 5

Before frying the gyoza, lightly dust the undersides with flour.

Step 6

Heat 1 tbsp. of oil in a frying pan (Ø 28 cm). Carefully arrange the gyoza in two rows of five in the pan and fry. When the underside of the gyoza is lightly browned, mix 100 ml water with 1 tbsp. flour, add to the pan and cover and simmer the gyoza at medium to high heat for about 3 ½ minutes.

Step 7

Once the water has evaporated, add 1 tsp. oil to the pan and continue to cook the gyoza until they are golden brown and crunchy on the underside. Repeat the process with the remaining gyoza.

Step 8

Arrange the gyoza golden side up on plates and serve with the dipping sauces.

Dipping sauces:

Version 1: 1 tbsp. Kikkoman Naturally Brewed Soy Sauce, 2 tbsp. mayonnaise, 1 tsp. tahini (toasted sesame paste), 1 tsp. honey

Version 2: 1 ½ tbsp. Kikkoman Naturally Brewed Soy Sauce, 1 ½ tbsp. vinegar, ½ tsp. chilli oil

Version 3: Kikkoman Ponzu Lemon

Recipe-ID: 80

Recipe as PDF

Thank you for your feedback!

Let us know what you think

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

To make the filling, trim and wash the spring onions. Peel the garlic and ginger and chop them with the spring onions.

Wash the pointed cabbage, chop coarsely, sprinkle with 1 tsp. salt and squeeze well. Wrap the chopped cabbage in a tea towel and squeeze firmly to remove the liquid from the cabbage.

Combine the spring onions, garlic, ginger, pointed cabbage, minced meat, sugar, salt, pepper, soy sauce and sesame oil.

Place approx. 15 g of filling at the centre of each gyoza skin. Using your fingertip, wet half of the edge of each gyoza skin with a little water. Fold the skin over so that the filling is covered, then firmly press the edges together to create a pleated effect. 

Before frying the gyoza, lightly dust the undersides with flour.

Heat 1 tbsp. of oil in a frying pan (Ø 28 cm). Carefully arrange the gyoza in two rows of five in the pan and fry. When the underside of the gyoza is lightly browned, mix 100 ml water with 1 tbsp. flour, add to the pan and cover and simmer the gyoza at medium to high heat for about 3 ½ minutes.

Once the water has evaporated, add 1 tsp. oil to the pan and continue to cook the gyoza until they are golden brown and crunchy on the underside. Repeat the process with the remaining gyoza.

Arrange the gyoza golden side up on plates and serve with the dipping sauces.

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!

01
02
03
04
05
06
07
08

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.