Easy Gyoza Dumplings with Crispy Skins and Juicy Insides

Easy Gyoza Dumplings with Crispy Skins and Juicy Insides

By using a certain trick, you can make delicious gyoza dumplings without having to rest the filling!

Ingredients: 20 dumplings

Ground pork
180 g
1/4 of a medium cabbage
Chinese chives
1/2 bunch
Gyoza skins (store bought, large type)
☆ Grated ginger (tubed is ok)
1 teaspoon
☆ Grated garlic (tubed is ok)
1 teaspoon
☆ Soy sauce
1 tablespoon
☆ Sesame oil, sugar, sake, katakuriko
1 teaspoon each
☆ Salt and pepper
1/2 teaspoon each


1. Finely chop the chives and cabbage. Sprinkle the cabbage with a little salt.
2. Combine the ground meat with the ☆ ingredients. Add the chives and the tightly wrung cabbage, and knead together well.
3. Put a portion of the filling in the middle of a gyoza skin, wet the outside rim of the skin and fold in half, and fold up just one side (about 5 folds) to make the dumplings.
4. Heat a frying pan and add 1 tablespoon of vegetable oil. Line the dumplings in the pan, and cook over medium heat (about 3 minutes).
5. When the bottoms are lightly browned, add enough water to cover about 1/3 up of the dumplings. Put a lid on and let them steam (about 7 minutes).
6. When the gyoza skins are lightly translucent, remove the lid and let the liquid in the pan evaporate. Add 1 tablespoon of sesame oil to the pan and swirl it around to add crispiness and fragrance.
7. Transfer to a serving plate with the browned and crispy side facing up. Serve with soy sauce, vinegar, and ra-yu spicy chili oil to taste!

Story Behind this Recipe

It was my first time making gyoza dumplings, so I made this while carefully considering each steps, and the results were surprisingly delicious and easy!