Japanese GYOZA (Dumplings)
Prep
25m
Cook
20m
Total
45m
This Japanese GYOZA (Dumplings) recipe features a savory pork and cabbage filling wrapped in delicate wonton wrappers. The dumplings are pan-fried until crispy and served with a tangy dipping sauce made of soy sauce, rice wine vinegar, and chili oil for a delicious and satisfying appetizer or main dish.
Ingredients
40 servingsFilling
Gyoza
Dipping Sauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 121kcal 6%
-
Fat 5g 7%
-
Saturated Fat 1g 5%
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Carbohydrates 15g 5%
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Fiber 1g 4%
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Sugar 1g 2%
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Protein 5g 10%
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Cholesterol 22mg 7%
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Sodium 215mg 8%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Garlic chives is the authentic way to make this but if you can’t find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.
2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).
They usually come in packs of 30 so you will need 2 packets.
3. FREEZING:In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won’t burn the underside because you add a bit of extra water.
REFRIGERATION: Same as frozen but won’t require longer cook time / extra water.
4. Nutrition per piece, assuming 40 (largish) pieces.
2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).
They usually come in packs of 30 so you will need 2 packets.
3. FREEZING:In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won’t burn the underside because you add a bit of extra water.
REFRIGERATION: Same as frozen but won’t require longer cook time / extra water.
4. Nutrition per piece, assuming 40 (largish) pieces.
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