Gyoza is one of my favorite dishes that I make at least once a month.
If you buy a ready-made gyoza plate from the grocery store, making Japanese dumplings is quite quick, as you only need to practice the technique of folding them.
If you can’t find a gyoza plate at the grocery store or Asian store (they’re in the freezer), you can make your own plate. I have tried to make my own gyoza plate and it was both simple and fun, but it took too long. That’s why I prefer and recommend ready-made gyoza plates.
In the next post, you will find my favorite gyoza recipes and step-by-step pictures of how to fold them.
how to fold Gyoza
1. Hold a gyoza plate in your hand and put about a spoonful of filling in the middle.
2. Dip your finger in a glass of cold water and wet the entire edge of the gyoza plate. Fold the plate in half and squeeze the middle part of your fingers.
3. Make folds with thumb and forefinger (from the middle where you attached, about 3-4 times on each side).
As you fold each fold, press the folded fold firmly into the back of the gyoza plate with your thumb and forefinger. The result is crescent-shaped knots.
Sauce dipping tips
You can eat the gyoza on its own or dip it in Japanese soy sauce. Another option is to make your own dip that is both sweet and sour – it goes perfectly with the gyro.
Mix 0.5 dl of Japanese soy, 0.5 dl of rice vinegar, 1 tablespoon of granulated sugar and 0.5 dl of sesame oil in a bowl. Pour into a small bowl and sprinkle with sesame seeds and chopped green onion.
Can you freeze Japanese dumplings?
Yes, you can freeze gyoza (that you haven’t cooked) and keep it in the freezer for up to a month.
Prepare the folded gyoza dumplings on a plate or something flat (like a cutting board) and put in the freezer. Make sure they don’t touch each other so they don’t stick to each other.
When they are completely frozen, you can put them in bags or jars to save space in the freezer.
Cook them as they are while they are frozen. Just remember to steam them in the frying pan for another 1-2 minutes.
1 hour 30 minutes
The gyoza is juicy on the inside and soft and crispy on the outside. They are really good and a must try if you love Japanese food.
They can be served as a starter and main course, but also as a snack.
50 melted gyoza plates
350 grams of minced meat
2 dl of chopped white cabbage
3-4 chopped green onions
3-4 shiitake mushrooms (chopped into small pieces)
2 tablespoons of sesame oil
2 tablespoons of Japanese soy
2 tbsp sake (Japanese alcoholic drink)
1-2 tablespoons of grated ginger
2 cloves of garlic
salt and pepper
- Remove the thick stem from the cabbage leaves and chop them finely.
- Cut the green onion into thin slices and the shiitake mushrooms into small pieces.
- Place the minced meat, cabbage, onion and shiitake mushrooms in a large bowl.
- Add grated ginger and grated garlic.
- Add sesame oil, Japanese soy, sake, salt and pepper. Mix well.
- Fill the gyoza plate with about a teaspoon of the minced meat mixture. Moisten the edges with a wet finger and twist into crescent-shaped branches.
- Heat a frying pan with 1 tbsp of vegetable oil on medium/high heat.
- When the frying pan is hot, add some of the pre-folded gyoza bottom side down. You can fry and steam in batches.
- Fry them until golden brown on the bottom. It usually takes about 3 minutes.
- Pour 0.5 liters of water and cover with a lid. Steam for 3-4 minutes.
- Remove the lid and let the remaining water boil.
- Put 1 tablespoon of sesame oil in the pan. Fry them until they get a nice and crispy underside
- Place the dumplings on a platter and serve with a small bowl of Japanese soy sauce or dipping sauce.
- Alternatively, sprinkle fresh coriander on top.
If you open the package to defrost the gyoza sheets, be sure to cover them with a towel to prevent them from drying out.
If the sheets dry out, it will be more difficult to fold the gyoza.
Gyoza is a type of dumpling inspired by a Chinese dumpling called “jiaozi”.
The main difference between gyoza and jiaoji is that you both fry and steam gyoza. First, they are fried until golden brown and crispy, and then steamed to perfection.
The technique used in Japan gives you both soft and crispy dumplings with a delicious and juicy filling.
Gyoza is a classic Japanese dish that can be served with e.g. a good miso soup.
Have you tried my gyoza recipe? Feel free to leave a comment below!