Cherry & Dennis Recipes
Japanese Pan-Fried Gyoza
日式煎餃
Recipe overview
Japanese Pan-Fried Gyoza, Yaki Gyoza, are Japanese home and izakaya dumplings: half-moon dumplings are pan-fried first, steam-fried under a lid with measured water, then uncovered to crisp. They are not boiled, steamed, deep-fried dumplings or soup dumplings.
01
Ingredients
Main Ingredients
- 500 g—fully thawed in refrigerator, no odour, slime or discoloration Minced pork
- 350 g—finely chop, salt and squeeze dry; chives 80 g, ginger 20 g, garlic 4 cloves Cabbage
- 40 Japanese gyoza wrappers—keep covered About
Cabbage moisture removal
- 1/2 teaspoon Salt
Pork filling seasoning
- 1.5 tablespoons, sesame oil 1 tablespoon, cooking sake 1 tablespoon, sugar 1 teaspoon, white pepper 1/4 teaspoon Soy sauce
Pan-frying
- 1.5 tablespoons, water 180 ml, sesame oil 1 teaspoon optional Cooking oil
Dipping sauce
- 3 tablespoons, rice vinegar 3 tablespoons, chilli oil optional Soy sauce
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Check pork
Thaw in refrigerator; never rinse raw meat and separate tools.
Step 2
Drain cabbage
Finely chop, salt 10 minutes and squeeze dry.
Step 3
Cut aromatics
Cut chives 3–5 mm and mince ginger and garlic.
Step 4
Mix filling
Mix pork and seasonings until sticky, then add cabbage and aromatics.
Step 5
Chill
Cover and refrigerate at least 15 minutes.
Step 6
Fill wrappers
Keep wrappers covered and add one heaped teaspoon each.
Step 7
Pleat
Fold half-moon, make 4–6 pleats and firmly seal.
Step 8
Finish dumplings
Tray, cover and chill to prevent sticking.
Step 9
Fry bottoms
Preheat non-stick pan, use thin oil and fry bottoms pale golden.
Step 10
Steam-fry
Add 90 ml water around edge, cover immediately, medium heat 5–6 minutes.
Step 11
Crisp
Uncover after evaporation, add little oil and crisp; thickest filling reaches 71°C.
Step 12
Serve
Repeat second batch and serve with 1:1 soy-rice-vinegar dip.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
