Fumi's Favorite Gyoza (dumpling) Recipe

Fumi's Favorite Gyoza (dumpling) Recipe

I make about 200 dumplings at a time and freeze them. It is a bit of a production to make, but it is so worth it. I'm always excited when I get to eat these, it's not like a sad frozen dinner, and they are so convenient. Try these gyoza with steamed rice and some sauteed bean sprouts, and beer!

Servings

20-30 minutes

Preparation time

45 minutes

Cooking time

7-10 minutes

Ingredients

  • 200g ground meat
  • 200g diced cabbage
  • 50g green onion
  • 50g diced Nira (Also known as "garlic chive". It's a bunch of long, skinny, and flat green leaves which you can buy in most Asian supermarket)
  • 1/2 tsp dried fish powder (can substitute any powdered bouillon)
  • 1 tsp sake
  • 1 tsp mirin
  • 1 tsp soy sauce
  • 1 tsp minced garlic
  • 1.5 tsp grated ginger
  • 1 tsp sesame oil (can substitute OKAZU for a little kick)
  • a pinch of salt
  • a pinch of black pepper

 

Directions:

  1. Mix all the ingredients in a large bowl.

  2. Cover a baking sheet or tray with potato starch.

  3. Holding a gyoza wrapper in one hand, heap a teaspoon of the filling onto the wrapper. Gently fold half the wrapper over the filling and start crimping and pinching the edge to form a seal.

  4. Place finished gyoza on the tray, gentle toss to coat with potato starch. When your tray is full, transfer to a freezer bag and freeze them. If you have room in your freezer to put the whole tray in, do that first and then transfer to the bag.

 

Ample amount of potato starch for coating the gyoza before freezing them.

You will also need enough gyoza wrappers. You can buy pre-made dumpling wrappers at any Asian supermarket.

 

To Fry:

  1. You can pan fry these from fresh or frozen, but it will usually be from frozen since you've stocked your freezer. Heat your preferred cooking oil at medium-high heat in a pan that you have a lid for. Arrange the gyoza in a single layer, they can be touching. Drizzle them with a little sesame oil.

  2. After a couple minutes, when the gyoza are starting to heat up, add a little water, about 3-4mm deep, and put the lid on.
  3. When the water has nearly all evaporated and the bottoms are nicely browned, flip them over and cook a couple minutes on the other side.

Eat them nice and hot. We dip them in OKAZU straight, or sometimes mixed with a little soy sauce and rice vinegar. This is such an easy and satisfying meal. Our freezer is always stocked.

Products in this Recipe