Gyoza are pan-fried dumplings, born in Japan after World War II. They’re pretty similar to normal dumplings, but gyoza are pan fried and have a much thinner wrap. They’re really easy to realize, and even though they take come time to make, they’re so tasty you won’t regret any second.
I’ve never made my own dumplings, I usually buy them frozen from the store or take away. The very first time I made something similar, I still remember, has been almost 10 years ago in GENEVA! Our dear friend and colleague from Nepal, decided to show us how to make Momos, which are really tasty Nepalese dumplings. After that, a couple of years ago, another sweet colleague from Taiwan offered to make dumplings together. I have to say they were both soooo good!
Both times, dough, we used store-bought wrappers and they did previously cooked the filling ingredients for us. This time I made everything myself and I can say I’ve been really pleased with the result.
I decided to go for a vegan filling, and the same filling with some extra shrimps. Both were amazing. As for the folding, I followed this really nice web page https://redhousespice.com/fold-dumplings/, where you can find as many as 10 different ways to shape your dumplings. I used different shapes to differentiate the fillings. I suggest to try some (vegan) mince or tofu in the filling, I’m sure they would come out great!
Just one last tip: don’t ever flip them (as you can see I’ve done) or you’ll ruin the nice shape. They’ll cook perfectly anyway. I have to admit I made a lot of them and froze them. It’s now so easy to take the gyoza out of the freezer and just cook them straight away. And they still taste amazing!
Let’s travel to Japan together. These mini wraps are just so tasty, you can’t resist! These really have been an amazing treattreat after a morning run!
“As for those grapefruit and buttermilk diets, I’ll take roast chicken and dumplings.”
Hattie McDaniel
Flawless Homemade Gyoza
Equipment
- sauce pan
- frying pan
- Cutting Board
- Bowl
Ingredients
Dumpling Wrapper
- 300 gr Plain Flour Rice Flour works great as well
- 180 gr Water
- 1/2 tsp Salt
- Some extra Flour for Dusting the Work Surface
For the Filling
- 1/2 Red Onion
- 1/2 tbsp Ginger
- 1 Carrot
- 200 gr Cabbage
- 180 gr Mushrooms
- 130 gr Shrimps
- 1 tbsp Sesame Oil
- 1 tbsp Soy Sauce
- 1/2 tbsp Teriyaki Sauce
For the Dipping Sauce
- 3 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tbsp Agave Syrup
- 1/2 tbsp Rice Vinegar
- 1/2 tbsp Sriracha or some Chili Powder
Instructions
Dumpling Wrappers
- Mix flour and salt in a bowl, then add the water and stir to combine. Once the flour incorporated all the water, move to a floured working surface and knead for 3-5 min, until obtaining a smooth and soft dough. Let it rest for about 30 min in the fridge. (start preparing the filling in the meantime)
- Divide the dough into two pieces, so that's easier to roll out and roll out the dough on the floured surface until about 2 mm tick (it need to be thin, but not too thin as it would break once filled).
- Cut out circles. Removing the trim, knead into a ball and roll out again to cut out more circles. Dust the wrappers before stacking them up on a plate otherwise they'll stick together. Use immediately or refrigerate.
The Filling
- Finely chop the veggies and warm up some olive oil in a frying pan. When the oil is warm, add the ginger and onion first. Let them brown.
- Once browned, add the other vegetables and let them cook for 3-5 min, stirring. Add a bit of salt, soya and teriyaki sauce and let it cook until the vegetables are tender.
- In another pan, warm up some sesame oil and add the shrimps, cook for 3-5 min each side, adding some soy sauce to give more flavour.
- Set everything aside, dividing the vegetable filling into halves and adding the shrimps to one half.
Fold and Cook Gyoza
- Add a tablespoon filling to the center of the dumpling wrapper. Brush the edges with a tiny bit of water and fold, making sure to seal all the steams. I suggest this page https://redhousespice.com/fold-dumplings/ for checking out different folding techniques and shapes.
- Repeat until the wrappers are used up. Freeze gyoza or cook them straight away,
- Warm up some sesame oil in a pan over medium heat. Add the gyoza and let them fry for about 2-3 min until browned at the bottom. Pour 1/2 glass of water and cover with a lid. Let it steam for about 7-8 min or until the water has evaporated.
Dipping Sauce
- Mix all the ingredients together
- Sprinkle some sesame seeds on the gyoza and serve with the sauce.
Notes
Nutrition Facts
40 servings per container
Calories37
- Amount Per Serving% Daily Value *
- Total Fat
0.5g
1%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
6.6g
3%
- Dietary Fiber 0.1g 1%
- Sugars 1.4g
- Protein 1.5g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
