Gyoza aka Japanese Dumpling 日式饺子

This recipe is specially customized for my boy and me. We don't like chives, so I made this with cabbage and pork. Sometimes I'd add some shredded carrot to it. Not 100% taste like Japanese Gyoza but this is 100% yummy. 

Made with mould.

Just like Chinese wanton, I make this less often because wrapping the gyoza takes a lot of time. It had been a long time since I cooked this for him until a few days back, when my boy was playing in the kitchen and found the dumpling mould. He ran to me and said, 'Mommy, make this for me...PLEASE... I really really want to eat this...' 

I made this again upon his special request. Yeah...after about 6 months never ate this, he really misses it a lot. He ate 12 pieces for dinner, that's quite a lot for a 5yo >.<

Ingredients and method: (yields 14 mini gyoza)

70g Minced Meat

14 Dumpling Pastry

Seasoning:

1/2 tsp Mirin

1 tsp Fish Sauce

1/2 tsp Soy Sauce

1/2 tsp Sesame Oil

1/2 tsp Tapioca Flour

1 tsp Teriyaki Sauce (optional)

Some water and oil for cooking

Photo updated: Dec 2022

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Method:

1. Add all seasoning to minced meat. Use a pair of chopsticks, stir in one direction until the mixture is gluey. Cover with cling wrap and keep in the fridge for at least 30 minutes.

2. Meanwhile, prepare the cabbage.

140g Cabbage (finely chopped, can add some finely shredded carrot)

1/2 tsp Salt 

3. Add salt to the cabbage, mix well. Set aside for 2-3 minutes to dehydrate the cabbage. Squeeze the juice out of the cabbage to dehydrate.

4. Add minced meat to the cabbage. Mix well.

5. Let the meat mixture rest for 15 minutes. Wrap the dumpling as below. I'm not good at wrapping dumplings, so I used dumpling mould, the easiest way. 

Place a sheet of dumpling pastry on the dumpling mould. Use a teaspoon to scoop up the meat. Place in the middle of the dumpling pastry. Brush a thin layer of water around the pastry edges.

Close the mould and gently press on it.

Open up...and it's ready. Repeat for the rest.

Updated 7 August 2016

I have learnt the method of pleating dumplings. Thank you Vanessa Tay for generously sharing her tips and techniques to pleat a nice dumpling. Very much appreciated! 

Photo updated: 7 August 2016
Tips to store gyoza: Refer to the picture on the top right, put the whole tray into the freezer uncover. After about 30 minutes, the gyoza surface is slightly frozen, transfer the gyoza into a ziplock bag. Seal and store in the freezer. This gyoza won't stick together ;)

6. Heat oil in a skillet. Pan-fry the dumpling until the bottom is lightly brown. 

7. Add some boiling water, cover and let it simmer until almost dry up.

Pan-fried Gyoza, served with garlic chili oil, my 15yo new favourite!

Photo updated: October 2024

8. When it's about to be ready, drizzle teriyaki sauce and let it cook until dry and crisp. Remove from heat and serve warm. 

Note: It's optional to drizzle the teriyaki sauce, you may omit this if you like to pair it with vinegar. 

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Some feedback from those who have tried this recipe:

By Jamie Ong