Why This Recipe Works?
Although pork is used to flavor the filling, cabbage is the primary ingredient used to make filling for authentic gyoza. Boiling the cabbage until it’s super tender makes it sweeter while turning it into a reservoir of flavorful broth that makes this pork gyoza recipe super juicy. Resting the cabbage and pork gyoza filling overnight in the fridge allows the ingredients to mingle, resulting in a more flavorful dumpling. Steaming and then pan-frying the potstickers results in a wrapper that’s like a noodle on top while the bottom crisps up like a cracker.
What is Gyoza?
Gyoza is a popular Japanese dumpling typically filled with cabbage, ground pork, and garlic chives and seasoned with ginger, soy sauce, and sesame oil. Although originally from China, Gyoza has become a beloved staple of Japanese Chinese cuisine or Wafu-Chuka. The dumplings are characterized by their tender, juicy filling wrapped in a delicate wrapper that’s pleated and sealed before being cooked. They’re most commonly steamed and then pan-fried to achieve a crisp, golden-brown bottom, while the top remains soft and slightly chewy. Gyoza can also be boiled to make sui gyoza.
Why Cabbage?
Originally, the high ratio of cabbage in Gyoza filling was intended to make the dumplings cheaper while bulking them up. However, there are several reasons from a taste and texture perspective to use more cabbage in your Gyoza than meat: I generally use regular cabbage for gyoza because this is what is used in Japan. Other types of cabbage should work, but you may need to adjust the boiling time as some types varieties like napa cabbage will cook much faster.
Other Gyoza Ingredients
Garlic chives (nira): These add a subtle garlicky flavor and a vibrant green color to the filling. If garlic chives are unavailable, you can substitute an equal quantity of green onions plus a large glove of grated garlic. Ground pork: Pork provides a savory, umami-rich base to the filling, which balances out the sweetness of the cabbage. The fat from the pork also adds richness and body to the filling. If you don’t eat pork, ground chicken thighs or beef will work, and you can even use turkey as a leaner option. To make these vegan or vegetarian-friendly, check out my mushroom gyoza or tofu gyoza recipes. And for a more avant-garde take on a pork filling, take a look at my Gorgongyoza recipe, where I also show you how to make the delicate, crispy “wings” of potato starch. Ginger: Grated ginger adds a bright warm kick to the filling, smoothing over any gaminess in the meat while contributing to the signature flavor of these Japanese dumplings. Oyster sauce: Oyster sauce is the primary seasoning ingredient, and it lends a deeply satisfying umami to the Gyoza filling along with a bit of sweetness. Toasted sesame oil: Sesame oil adds a nutty aroma and flavor to the filling while adding a bit of richness. This is another major component in the signature flavor of pork Gyoza. Soy sauce: Using oyster sauce alone will make the filling too sweet, so I use some soy sauce to add additional salt and umami. If you need a gluten-free option, use tamari or coconut aminos. White pepper: White pepper adds mild heat and a touch of earthiness to the filling. White pepper can take on a barnyard aroma once it’s been ground, so I highly recommend grinding it fresh. If you don’t like the taste of white pepper, you can substitute black pepper. Gyoza wrappers: These thin rounds of wheat flour dough are specifically designed for making Gyoza. They’re usually sold in the refrigerated section along with spring roll wrappers and wonton wrappers. Vegetable oil: The vegetable oil is for pan-frying the Gyoza, and you will use 1 tablespoon of oil for each batch you fry. Any neutral-flavored oil, such as canola, sunflower oil, corn, or grapeseed oil will work.
How to Make Gyoza Filling
To make the pork Gyoza filling, boil the cabbage until it’s tender and sweet. Use a pot that’s big enough to hold both halves of the cabbage, then fill it with 6 cups of water and 2 teaspoons of table salt. When the water comes to a boil, add the cabbage, and cover the pot with a lid. Cook the cabbage for about 15 minutes, or until a skewer can easily pass through the thickest part of the stem, and then transfer it to a tray and let it cool until it’s safe to handle. Resist the temptation to squeeze the cabbage – you want to retain its juiciness. Instead, you want to mince the cabbage into pieces no larger than ⅛-inch (3mm). Then, transfer the minced cabbage and any accumulated juices on the cutting board to a large bowl and add the chopped garlic chives, ground pork, fresh ginger, oyster sauce, toasted sesame oil, soy sauce, and white pepper to the bowl. Whisk the mixture together with your hand until it forms a sticky cohesive mass. Cover the filling and let it rest in the fridge overnight for the best results. This allows the flavors to mingle and develop. However, if you’re in a hurry, you can wrap the Gyoza without this resting period.
How to Wrap Gyoza
Wrapping the Gyoza encases the filling, and the pleats are not just for looks; they add a curve to the dumpling, which helps them stand up. Start preparing your workspace by opening the package of gyoza wrappers and placing them under a damp paper towel to prevent them from drying out. Then, prepare a small bowl of water, which you’ll use to moisten the edges of the wrappers. Place a gyoza wrapper on the palm of your non-dominant hand; I’m right-handed, so I use my left hand for this. Scoop about a tablespoon of the filling into the center of the wrapper. Next, wet the fingers of your other hand and use them to wet the edges of the wrapper. The water makes the wrapper stick to itself. Next, fold the wrapper in half over the filling, pressing out any air as you go so the dumplings don’t burst when you cook them. Secure the dumpling your non-dominant hand and use the forefinger and thumb of your dominant hand to fold pleats into the edge of the top half of the wrapper as you seal it shut (watch the video below to see the process). Repeat the wrapping process until you run out of filling, lining the finished dumplings up on a parchment paper-lined tray. Keep them covered with a damp paper towel to prevent them from drying out. If you’re new to wrapping Gyoza, I recommend starting with less filling as it will make them easier to wrap. It’ll take some practice to get the pleats right, but with patience and repetition, you’ll soon master this technique!
How to Cook Potstickers
Potstickers get their name from the way they tend to stick to the pan when they’re pan-fried. That’s why it’s important to use a non-stick pan or a well-seasoned cast-iron skillet. I usually cook them in batches of 18-20 in a 10-inch pan. Heat your pan over medium-high heat and add 1 tablespoon of oil. Arrange the Pork Gyoza in a circular pattern around the pan, leaving the middle open; then, you should be able to fit two more dumplings in the center. Next, prepare a lid and measure out ¼ cup of water. With the lid hovering over the pan, pour the water into the pan and immediately cover it. The sudden burst of steam will cook the wrapper almost instantly, preserving its chewy texture. Then turn down the heat to maintain a gentle boil, to steam the filling until the water evaporates (about 3 minutes). Once most of the water evaporates, remove the lid and turn up the heat to medium-high. Let any remaining water burn off, and then pan-fry the potstickers until they’re golden brown and crisp on the bottom. To serve the Gyoza, carefully flip them onto a plate with the browned side facing up. Serve immediately with a dipping sauce made with rice vinegar, soy sauce and chili sauce before the wrappers go soggy from the juicy filling. If you want to extra fancy, try my method for making winged gyoza. It’s super easy. Also, check out my Gyoza Sauce recipe for three different dumpling sauces including a traditional one, a miso sauce, and a spicy sauce. And if you have leftover gyoza, try making this comforting and nourishing Gyoza Soup. You can make it with gyoza straight from the freezer.
Serve it With
Gyoza have all the macronutrients needed to make them a complete meal, but if you want to serve them with something else, here are a few ideas. My Smashed Cucumber Salad makes for a refreshing Japanese-style Chinese side dish for these dumplings, but a green salad with my Creamy Sesame Dressing is another great option. If you wanna go for an izakaya-style menu, you could also prepare my chicken karaage or tebasaki to go along with these potstickers. If you want to add some more carbs to your meal, Japanese fried rice or a bowl of spicy tantanmen are a great way to close out gyoza night.
📖 Recipe
