We love gyoza! Little delicate dumplings filled with ground pork and veggies. Homemade gyoza taste so much better than when you get them in the restaurant. Like little bites of heaven. This homemade gyoza recipe is my favorite and the dipping sauce is good enough to drink!
The first time I made my own homemade gyoza at home they turned out freeking fantastic! Now I am hooked. Homemade tastes SO much better than store bought or even from a restaurant, even though it is a fair bit more work. Now whenever I make them, I make a whole bunch and freeze them so I always have them on hand ready for a craving or if a couple friends drop by. This time though, we trays and trays of them.
We lucked out and ended up getting a few extra sets of hands. My Gramma Pat and Gramma Judy came over to Debbie’s for dinner and they got right in there, making gyoza after gyoza. You know what they say, “many hands makes short work” 🙂 Its especially nice after things get a little more tricky after the 4th martini, if you know what I mean… Not to mention, some good QT time with the women in our family. And of course the best part is that we got to eat fresh homemade gyoza when we were done.
These are only a few…
Gyoza are a great option for entertaining. Mostly because they taste amazing and your guest will think YOU are amazing because you made all these delicious little dumplings yourself. But the best part is that you can do almost all the work ahead of time. All you have to do is steam them, pan fry them a touch and put them on the plate. Once you have them made and frozen, it only takes a few mins to get them on the table. Pair a good helping of these with a nice big chopped salad with a honeyed ginger and sesame dressing and you have a nice light but very satisfying meal.
The bamboo steamer that we have pictured a little farther down this post is great because you can steam a bunch of these homemade gyoza at once. Its got 3 tiers! Love it!
I would only serve gyoza to guests when you have a few people to serve. I wouldn’t make these for a crowd. Its only easy if you can steam a whole bunch at once and serve. You wouldn’t want to be making a few batches or you will be sitting in the kitchen steaming while your guests are eating or the first batch is getting cold.
I have to say a little something about this dipping sauce. I am not actually a fan of the Gyoza dipping sauce that you get in restaurants. To me it just tastes like soy sauce. Not very exciting. This one is much different and has green onions, garlic, ginger, sesame oil, and a touch of heat. Its so aromatic and flavorful. Now I can’t eat Gyoza without it. Its just not even worth it. Im telling you…
Did you know there is such a thing as a dumpling press?! I didn’t. Until now… Can you imagine how quick it would be to make a million gyoza with this little dumpling press:
A few other essential tools you will need to make these homemade gyoza are:
- A nice big tray that fits lots of gyoza, but still fits in the freezer (this one is the best for all kinds of baking as well)
- Parchment paper is a must to keep the gyoza from sticking to the tray. We use parchment paper for SO many things. Its good to have on hand.
- Ohemgeeee! We love this bamboo steamer for steaming up a whole wack of gyoza at once. And its so pretty. See:
- And finally an aluminum steamer ring to fit on a pot so you can put your bamboo steamer right on top.
And now your set! Happy gyoza making 🙂
- FOR THE GYOZA
- 500 g Ground Pork
- ½ medium onion finely chopped or grated
- 5 cloves garlic grated or minced
- 2 tsp grated or minced ginger
- ½ cup shredded carrot
- 2 cups napa cabbage, finely sliced
- 1 tsp sesame oil
- 1 tsp salt
- 1 pkg round dumpling wrappers
FOR THE DIPPING SAUCE
- 4 tbsp rice vinegar
- 4 tbsp soy sauce
- 2 garlic cloves pressed or finely chopped
- 1 tsp finely chopped or grated ginger
- 1 green onion finely sliced
- 1 tsp sesame oil
- ¼ tsp chili flakes
- FOR THE GYOZA
- Add the pork, onion, garlic, ginger, carrots, cabbage, sesame oil and salt to a large bowl and mix well.
- When you are ready to start wrapping the gyoza, lay a few wrappers down on a clean surface and wet the edges of each one all the way around with a wet finger. (it helps to have a little bowl of water beside you)
- Spoon 1-2 tsp of filling into the middle of the wrapper and fold the wrapper in half over the filling. Pinch the edges to seal and then make little folds and squeeze them together along the edge of the gyoza.
- Lay the gyoza on a tray and make sure the gyoza dont touch each other. They can stick easily.
- When you are ready to cook your gyoza, the best way is to steam them first in a double boiler or a steamer if you have one. I find its best to spray the surface you are going to place them on because they stick easily.
- Steam the gyoza till they are translucent looking.
- Meanwhile heat a pan with a little oil on medium low. When the gyoza have steamed, throw them into the hot pan and brown them on both sides.
FOR THE DIPPING SAUCE
- In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes.
- Let the sauce sit for around 15 mins before you start dipping.
If you freeze them, make sure you do it on a tray so they dont touch. Then once they are frozen you can put them into zip lock bags.
I have looked high and low for a gluten free gyoza wrapper recipe. As I have mentioned, I try to stay way from wheat, but in some cases its not so easy. I found a couple of recipes that looked like they might work, but I found that the easiest, and still very tasty way to have gluten free gyoza is to just use rice paper. I cut the round rice paper in thirds and roll 3 gyoza from one big paper. They taste pretty much the same as the regular wrappers once they are steamed and pan fried, and they are a whole lot easier to use than making your own gluten free dough and rolling each wrapper out individually. They end up looking like a mini spring roll, but they still taste the same!