Japanese gyoza are my favorite dumplings. During my trip to Japan I had the opportunity to taste so many different gyoza types and shapes. Some places had the most amazing dumplings I ever tried! Even though my trip was short I managed to visit some places twice, just to eat more dumplings :).

Gyoza has many variations. These dumplings usually are cooked with fried/steamed cooking method. First you fry them in a pan with some oil and when the bottom is crispy, you add a little bit of water, cover the pan and let them steam. This cooking method gives different textures: crispy bottom with juicy filling and soft top.

Gyoza originated in China, where they are called Jiaozi. Usually gyoza main differences are that these dumplings are smaller and have thinner skin. Because of thinner skin gyoza is more crispy.

For this recipe I used store-bought wrappers. From one package you can make many of them and you can freeze it for later :).

Ingredients for 40 dumplings:

• Gyoza skin 300 g (40 pcs.)
• 300g-400g minced pork
• a cup of sliced cabbage ( if cabbage is too tough you can add some salt and leave it for 15 min, after that just rinse with cold water)
• 4 tbsp chopped chives
• 2 chopped garlic cloves
• 1.5 tbsp soy sauce
• 1 tsp sugar
• 1tsp sake
• a pinch of black pepper
• a pinch of salt
• roasted sesame oil
• water

1. Defrost gyoza skins.

2. Mix all the ingredients except roasted sesame oil and water.

3. Add water to a separate bow, it will be used to wet gyoza skin with your finger. Add around 1-2 tsp of filling, wet wrapper edges and fold dumplings. Folded dumplings can be frozen.

4. To cook dumplings add roasted sesame oil to the pan. Heat over medium heat. Add dumplings to heated oil and let it fry until golden brown.

5. Add some water ( ~ ¼ cup) to the pan. Cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Meshiagare!