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.
- 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
- 1/2 thumb size ginger, grated
- 2 cloves garlic, minced
- 1 stalk spring onion, chopped
- cooking oil
- 1/2 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 1/2 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.
So beautifu. Your pleats are so perfect, that’s the bit I struggle with a lot! I love the combination of chicken & prawn, (I often opt for crab & pork myself.) There’s something so lovely about those seafood flavours and silky steamed meat… 🙂
Gyoza are a favourite of mine! I make them a few times a year in huge batches so I always have some in the freezer.
Girlinafoodfrenzy, I make mine with pork but never thought to add crab. I’m going to try that next time 🙂
You always make the most wonderful food Raymund.
Oh. absolutely amazing, I have to do them!
You can never go wrong with gyoza, I almost always order them when I’m out. Nice fold technique!
I love your combination of ingredients…and they are made so prettily.
LOVE gyoza!! Yours are gorgeous, and sound delicious.
Yum! I never made the connection between the words gyoza and jiao zi, neat to know.
These are addictive. Yours look fantastic.
Your gyoza looks amazing! Very professional quality! Mine always turn out kind of sloppy since I am not an expert “pincher” of gyoza wrappers 🙁
I’ve been trying to perfect my dumpling pleats. You give me hope!
Absolutely love gyoza! Sometimes make them too: panfry, then steam under cover – yum 🙂 ! Now, a Q: you say Japanese, so have quite a few on blog pages lately. I always thought this was a quintessential Shanghai dumpling. I’m not about to go hunting for Kylie Kwong’s ‘My China’ [am certain you know the book: cookery book of the year a few years back around the world]: am certain she had it under her Shanghai chapter also? Can you elucidate???
Yes I know Kylie one of my faves and yes this originated from dumpling called Jaozi, the name even came from Jaozi (pronounced as jaw-za, I think)
Thanks heaps! Now we all know – I really thought my memory was deteriorating 😀 ! And the pronunciation, which I’m certain you have right, would explain the Japanese spelling!!!
surely ill be making this soon! thanks for sharing! 🙂
Your gyoza look perfect! I just made tons 2 days ago. Kids can eat quite a bit…but I’m really fast at making them now after many years of practice! I can open a gyoza store. LOL.
Let me know when you open one, do you accept deliveries
I lived near Darjeeling for a few months to do some teaching there, and Gyoza’s was a favourite – I love them! I remember learning to make these with the family I stayed with. Thank you for sharing the recipe – it brings back such fond memories!
will be making this tomorrow but i’ll have to remove the prawns to the recipe
Maka kain dn jan.