Gyoza
also called gyoza · gyōza · 餃子 · pot stickers · potstickers · yaki gyoza · yaki-gyoza · fried dumplings · pork dumplings · an order of six
- Ramen Shop
- serves 4
- about 1 hr 45 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| A gyoza is not a jiaozi: the wrapper is thinner, the filling is wrung dry, and it is pleated on one side only so it sits flat in the pan. | |||||
| 2 cups(260 g)all-purpose flour | knead 8 min to a firm dough | rest 30 min under a bowl | roll thin, cut 3.5-in rounds | fill, pleat one side, press flat | fry 3 min, steam 6 min, crisp 2 min |
| 1/2 tsp(3 g)fine sea salt | |||||
| 2/3 cup(160 mL)boiling water | |||||
| 2 Tbs(20 g)cornstarch | |||||
| 3 cups(225 g; chopped fine)napa cabbage | salt 20 min, then wring dry | beat one way 3 min until sticky | |||
| 1 tsp(5 g)kosher salt | |||||
| 8 oz(225 g)ground pork | |||||
| 1/2 cup(30 g; chopped)garlic chives | |||||
| 2 cloves(grated)garlic | |||||
| 1 Tbs(grated)fresh ginger | |||||
| 1 Tbs(15 mL)soy sauce | |||||
| 2 tsp(10 mL)toasted sesame oil | |||||
| 1 Tbs(15 mL)sake | |||||
| 1 tsp(4 g)granulated sugar | |||||
| 1/4 tspwhite pepper | |||||
| 1 Tbs(15 mL)neutral oil | |||||
| 1/3 cup(80 mL)water | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.19 things to get out.
Pans and tools
Before anything else
2knead 8 min to a firm dough
3salt 20 min, then wring dry
5beat one way 3 min until sticky
goes in with what step 3 made
6roll thin, cut 3.5-in rounds
goes in with what step 4 made
8fry 3 min, steam 6 min, crisp 2 min
goes in with what step 7 made
Cooking it
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 49 mintwo waits that overlap count once
- Needs you
- 16 minof the steps that give a time
2 of the 7 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 45 min.
knead 8 min to a firm dough
8 minneeds youfrom the start
salt 20 min, then wring dry
20 minwalk awayfrom the start
rest 30 min under a bowl
30 minwalk away8 min in
beat one way 3 min until sticky
3 minneeds you20 min in
roll thin, cut 3.5-in rounds
not timed38 min in
fill, pleat one side, press flat
not timed38 min in
fry 3 min, steam 6 min, crisp 2 min
11 minneeds you38 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.
You'll need skillet
Goes with
See how it is written
>> title: Gyoza
>> category: Dumplings & Rolls
>> tags: pork, japanese, dumpling, pan-fry, cabbage
>> counters: Ramen Shop
>> aka: gyoza, gyōza, 餃子, pot stickers, potstickers, yaki gyoza, yaki-gyoza, fried dumplings, pork dumplings, an order of six
>> pairs-with: shoyu-ramen, tonkotsu-ramen
>> servings: 4
>> time: 1 hr 45 min
>> step.1: A gyoza is not a jiaozi: the wrapper is thinner, the filling is wrung dry, and it is pleated on one side only so it sits flat in the pan.
>> step.2: knead 8 min to a firm dough
>> step.3: rest 30 min under a bowl
>> step.4: salt 20 min, then wring dry
>> step.5: beat one way 3 min until sticky
>> step.6: roll thin, cut 3.5-in rounds
>> step.7: fill, pleat one side, press flat
>> step.8: fry 3 min, steam 6 min, crisp 2 min
A gyoza is not a jiaozi: the wrapper is thinner, the filling is wrung dry, and it is pleated on one side only so it sits flat in the pan. Everything about it is built around the fact that one face gets fried and the rest gets steamed.
Knead @all-purpose flour{2%cups}(260 g), @fine sea salt{1/2%tsp}(3 g) and @boiling water{2/3%cup}(160 mL) together ~knead{8%min}, until it is firm and smooth and springs back slowly. Boiling water is deliberate — it scalds the starch, and a hot-water dough rolls out thin without fighting back.
Rest @&(~1)dough{} under an upturned bowl ~rest{30%min}.
Salt @napa cabbage{3%cups}(225 g; chopped fine) with @kosher salt{1%tsp}(5 g) and ~drain{20%min}, then take it up in a cloth and wring it out until almost nothing more comes. This is the step people skip and it is the one that decides everything: wet cabbage steams the filling grey inside a wrapper that then splits.
Beat @ground pork{8%oz}(225 g), @garlic chives{1/2%cup}(30 g; chopped), @garlic{2%cloves}(grated), @fresh ginger{1%Tbs}(grated), @soy sauce{1%Tbs}(15 mL), @toasted sesame oil{2%tsp}(10 mL), @sake{1%Tbs}(15 mL), @granulated sugar{1%tsp}(4 g) and @white pepper{1/4%tsp} into @&(~1)wrung cabbage{} ~beat{3%min}, stirring in one direction only until the mass turns tacky and holds a fingerprint.
Roll @&(~3)rested dough{} out thin on @cornstarch{2%Tbs}(20 g) and cut it into 3 1/2-inch rounds, working each round thinner at the edge than the middle.
Fill @&(~1)wrappers{} with a scant tablespoon of @&(~2)filling{} each, wet the rim, and pleat the near side only — six or seven folds, all facing the same way — then stand each one up and press the base flat on the board.
Fry @&(~1)gyoza{} flat-side-down in @neutral oil{1%Tbs}(15 mL) in a lidded #skillet{} ~fry{3%min} until the bases are set and gold, pour in @water{1/3%cup}(80 mL), cover at once and ~steam{6%min}, then take the lid off and let the last of the water go ~fry{2%min} until the base crackles when you slide a spatula under it. Turn them out onto a plate crust-side up.