Gyoza Recipe 
Makes approx. 50 dumplings

• 50 gyoza wrappers (available at most Asian markets)
• Water (for sealing wrappers)
• 1/3 head of cabbage, finely minced
• 1 lb. ground pork
• 3 shiitake mushrooms (rehydrated if dried)
• 1/2 bunch of garlic chives (nira)
• 1 clove grated garlic (adjust to taste)
• 1 tsp. grated ginger
• 2 tsp. salt
• 1 tsp. sesame oil
• 1 tsp. soy sauce

***

1. Finely chop cabbage. Massage cabbage with 1 tsp of salt and let sit for 10 minutes. Squeeze out excess water.

2. Finely chop your shitake and chives, and grate your ginger and garlic.

3. In a bowl, combine your ground pork, cabbage, chives, and mushrooms into a large bowl. Add in the grated ginger and garlic.

4. Once combined, knead (use gloves) in the remainder of your salt, the soy sauce, and sesame oil into the mixture. The mixture should turn a light brown pink with the colors of vegetables peeking through.

5. Prepare your gyoza wrappers. Place your bit of water nearby.

6. Take one wrapper and place about a teaspoon of the mixture into the center of the wrapper.

7. Put a small bit of water around the rim of your wrapper. Be careful not to put too much as it will fall apart during the cooking process. Put too little and it may not stick at all. 

8. Slowly bring one side of the gyoza wrapper to the other side taking care not to drop the filling. Pinch and pleat the sides together so it forms a folded over pattern as you pinch close.

9. Repeat until all the filling is used up.

*

To Cook (Yaki gyoza style)

1. Add oil of your choice to a large frying pan over medium high heat. Non-stick is preferable.

2. Add the gyoza putting the flat side down on the pan. Brown the bottoms of the gyoza. (Approx 3-4 minutes)

3. Add 1/3 cup of water into the pan. Cover with a lid and let steam until most of the water is gone.

4. Continue frying until all the water is gone. If you would like, you can add a bit of sesame oil and re-fry the gyoza so that it is nice and crispy with a nice sesame aroma.

5. Transfer to a plate and serve with a dipping sauce of your choice. Traditionally in Japanese cuisine, it is eaten with soy sauce and vinegar mixture with some ra-yu chili oil added for taste. Enjoy on its own as a meal or as a side dish!

You can also freeze your gyoza in a resealable bag or container for up to about a month!

*Disclaimer: This is not a professional recipe created by a trained chef. H.I.S. in no way provides any warranty, expressed or implied, towards the content of recipes on this website. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided, and to determine the nutritional value (if any) and safety of the preparation instructions.
The recipes presented are intended for entertainment and/or informational purposes and for use by persons having appropriate technical skill, at their own discretion and risk. H.I.S. claims no responsibility or liability for the outcome of any recipe you attempt.