Gyoza is a popular Japanese dumpling made out of chopped cabbage, minced meat and seasonings wrapped in a very thin dumpling sheet. Usually cooked by boiling, steaming, pan frying, or deep frying but the most popular one a combination steaming and pan frying. This little wonder originated in China from a dish called Jiaozi, the name was then derived from the reading of the word giaozi the Shandong Chinese dialect for Jiaozi. Initially the process and ingredients of both are nearly the same but as time passed by it slowly adjusted to Japanese preference which makes it richer in garlic flavour, less salty, and use of thinner wrappers.
A really nice dish to have on the side, though sometime you can have it as mains if you really liked it. For this recipe we will be using some chicken and prawns as its filling
- around 30-40 gyoza wrappers (these are the round ones)
- 300g chicken, finely chopped
- 200g prawns, finely chopped
- 1 cup cabbage, finely chopped
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- ½ thumb size ginger, grated
- 2 cloves garlic, minced
- 1 stalk spring onion, chopped
- cooking oil
- ½ cup boiling water
- In a bowl mix all ingredients together except for the wrappers and cooking oil.
- Ready your wrappers and place 1 heaping teaspoon of mince mixture on one half of the wrappers. Brush ends with cold water then fold and seal ingredients in the middle.
- In a large heavy pan add oil and pan fry gyoza, cook for 2 minutes or until bottom is browned.
- Add ½ cup of boiling water, cover pan with lid then cook for 5 minutes. If you don’t have large enough pans do this in batches and do not over crowd.
- Remove from pan then serve with soy sauce.