Gyoza
also called gyoza · gyōza · 餃子 · pot stickers · potstickers · yaki gyoza · yaki-gyoza · fried dumplings · pork dumplings · an order of six
- Ramen Shop
- Japanese Home Cooking
- serves 4
- recipe says 1 hr 45 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 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
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 49 min2 of 7 steps give no time
- Needs you
- about 16 min
- If you get it wrong
- Narrow — the cabbage is wrung until almost nothing more comes; a wet filling steams grey inside a wrapper that then splits open
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
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, Japanese Home Cooking
>> 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
>> slack: narrow — the cabbage is wrung until almost nothing more comes; a wet filling steams grey inside a wrapper that then splits open
>> step: The filling is wrung dry and it is pleated on one side only so it sits flat in the pan.
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: knead 8 min to a firm dough
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.
>> step: rest 30 min under a bowl
Rest @&(~1)dough{} under an upturned bowl ~rest{30%min}.
>> step: salt 20 min, then wring dry
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.
>> step: beat one way 3 min until sticky
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.
>> step: roll thin, cut 3.5-in rounds
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.
>> step: fill, pleat one side, press flat
Fill @&(~1)wrappers{} with a scant tablespoon of @&(~2)filling{} each, wet the rim, and pleat the near side only — six or seven folds facing one way — then press the base flat.
>> step: fry 3 min, steam 6 min, crisp 2 min
Fry @&(~1)gyoza{} flat-side-down in @neutral oil{1%Tbs}(15 mL) in a lidded #skillet{} ~fry{3%min} until the bases are gold, pour in @water{1/3%cup}(80 mL), cover and ~steam{6%min}, then uncover and ~fry{2%min} until the base crackles.