Funny enough this was actually one of the first recipes I ever wrote up and put on the blog – but 10 years ago when I started I didn’t have any readers, and as the blog grew this older, badly photographed, post just never got seen. So when I was craving a batch recently I thought – I should update that old post!!! I even made a video – as the “pleat and pinch” part of putting these together is easier to SEE and understand than read and understand!
Seriously these are one of my all time favorite things to eat – Recently I was walking to Costco and grabbed a frozen version cause I wanted to have some but I’ve been so busy I didn’t think I had the time to make any – they were so disappointing! not bad, just not THESE! It’s funny that years ago when I started cooking these felt super complicated – now after all the from scratch food I make when I made this last batch I thought – this is so EASY! why don’t I do this more! Funny how perspectives change.
Every asian culture has their own take on dumplings – these Japanese ones are pan fried and steamed – I love the crunch the fried bottoms give with the soft dumpling top. Next time I want to try making my own gyoza wrappers, cause the only thing keeping me from making them more is the trek to the asian store!
SOOOO what do you think? Something you’ll make? Or just something you’ll stick to ordering? I’ve been missing Japan a lot lately, wishing I could take my kids back and share all the things I loved about living there with them (the oldest two were 2 and 6 months when we moved there). Where would you take your kids if you could?
Japanese Cabbage Pork Gyoza Recipe
Ingredients
Gyoza
- 1 small head of cabbage
- 1 bunch Chinese chives
- 1 bunch green onions
- 4 cloves garlic
- 1/4 C potato starch or corn starch
- 22 oz ground pork
- 1/4 C soy sauce
- 3 Tbsp sesame oil
- 2 Tbsp water
- 80 round Gyoza wrappers
- Oil for frying
Dipping Sauce
- 2 Tbsp Soy sauce
- 2 Tbsp rice vinegar
- a few drops hot chili oil
Instructions
Gyoza
- Take out the Cabbage heart, take off the leaves and place them in a sauce pan with water - bring to a boil
- finely chop the chives, green onions and garlic
- once the cabbage has come to a boil drain the water and put the cabbage in ice water to cool down and stop the cooking
- once cool enough to touch grab a handful and squeeze out all the extra liquid - repeat until all the cabbage is squeezed
- chop and add to the other veggies
- add the starch and stir
- in another bowl mix the pork, soy sauce, sesame oil and water - mix well
- add the veggies and mix again
- taking one round gyoza wrapper at a time wet the 2/3rds of the outside edge
- place about 2 tsp - a small cookie scoop, of filling in the center of the circle - bring the edges together in the center - then working your way down each side pleat and pinch - creating a half moon
- repeat with all 80 gyoza
- now freeze or cook!
- to cook heat a pan up to high - once it's hot bring the tempurature down to medium and add the oil
- swirl the oil around the pan then add the gyozas - don't over crowd the pan - I kinda shake the pan a bit to make sure nothing is sticking
- once the bottom is a golden brown add enough water to halfway cover the gyoza - place he lid on the pan and bring the tempurature back to high - the water will steam out and cook the gyoza - once the water is almost all gone (it will get louder) take the lid off and let it finish frying - the gyoza should come right off
Dipping Sauce
- just mix together
Video
Nutrition
Ashlee Marie
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Analida's Ethnic Spoon
I adore making dumplings, as much as I enjoy eating them. I love the salty, vinegary, and hearty taste. I want to dig in just looking at these pictures.
Ashlee
Mmmmmm now I need to make another batch!
Jessica
Am looking forward to making these. I was just wondering how much is a small head of cabbage weight wise? My local shops only have half or quarter pre cut lots. Thanks you
Ashlee Marie
about 28 oz, or 794 grams.
Karla
Made these today, they were yummy, wish I knew what to serve along with them. I also took part of them and froze them for later.
Ashlee Marie
I serve it with plain rice. But it’s also good as a side along any other Japanese or Chinese dinner. Like Katsudon or Tonkatsu or Teriyaki chicken