Japanese gyoza are delightful dumplings filled with a savory mixture of minced meat and vegetables, pan-fried to perfection for a crispy bottom and tender top. A creative twist on the classic recipe uses finely chopped prei (leeks) instead of onions, providing a mild sweetness that complements the other ingredients. Mixed with shredded cabbage, the filling is made even more flavorful with a balanced blend of half pork and half beef, creating a rich and juicy texture. Wrapped in thin gyoza wrappers, these dumplings are typically cooked with a combination of frying and steaming, giving them a satisfying contrast in texture. Served with a tangy dipping sauce of soy sauce, vinegar, and sesame oil, they make for a delicious appetizer or main dish.
Prep time: 30 min
Cook time: 15 min
Things you need (as an appetizer for 4):
For the Gyoza
Garlic pods—chopped … 4-7
Ginger—chopped … 1inch piece
Cooking oil … few tbsp
Salt, paprika powder, black pepper powder … as per taste
500gm half-half minced meat (For veggies, I have used zucchini, instead of minced meat, and it turned out perfect)
1 big leek (or could be replaced with 2 onions)
100gms of shredded Chinese cabbage
1 packet of Gyoza wrappers (300 to 400gm packet works quite well with the above calculations)
For the dipping sauce
Soya sauce
Japanese Mirin (or a bit of white wine)
Dash of vinegar
Roasted Sesame oil
Using a mix of half pork and half beef for the minced meat in gyoza provides a balance of flavor, texture, and fat content. Pork brings a rich, juicy, and slightly sweet flavor, while beef adds a deeper, more robust taste. Together, they create a filling that is flavorful but not overly greasy, with just the right amount of moisture to prevent the dumplings from drying out during cooking. This combination also ensures the filling holds together well, making it easier to wrap and resulting in a satisfying bite every time. The mix is versatile and complements the leeks and cabbage in the filling, enhancing the overall flavor profile of the gyoza.
My calculations are around 1 big clove of garlic for each 100gm of veggie/meat mix.
Chop everything fine and mix it with the minced meat, along with salt, black pepper, paprika
I dont make the gyoza covers on my own. But buy it from the Asian super market in the frozen section. Using frozen gyoza wrappers from the supermarket is a convenient and time-saving option for making gyoza at home. These pre-made wrappers are uniform in size and texture, ensuring consistent results with every batch. Before use, it’s important to thaw them properly by leaving them at room temperature or in the fridge to prevent tearing while folding. They are thin yet sturdy enough to hold the filling and achieve the perfect balance of crispy and chewy textures during cooking. I let the wrappers thaw for at least 4 hours outside the fridge before using them.
Heat a bit of oil, and then cook the mince with constant stirring and making sure there are no big lumps. Mince meat and veggies cook quite quickly… around 5 mins on a high flame.
Let the mince cool to room temperature, before filling the wrappers. I dip my fingers in water to close the edges.
Once the Gyozas are filled, I fry them on a high flame in a bit of oil. Once they are crispy on one side, add a small cup of water and steam them on a medium flame with the lid closed. The entire steps takes around 5-7 minutes. Once the water has evaporated, the Gyozas are ready to be served.
In the mean time, make a dipping sauce (mix some soya sauce, mirin, vinegar, and some roasted sesame oil) and cut some veggies to accompany the Gyozas. I usually cut thin slices of green onion and cabbage.
Yummy!
