[Farmhouse Recipe] Gyoza Dumplings with Wings

[Farmhouse Recipe] Gyoza Dumplings with Wings

A generous amount of salted cabbage is used in the filling of these gyoza dumplings with big and crusty "wings," so they don't become soggy.


Gyoza skins
35 to 40
400 g
Coarse salt
1/2 teaspoon
[A] Gyoza filling:
Ground pork
200 g
Garlic, finely chopped
1 clove
Ginger, finely chopped
1 knob
Soy sauce
2 teaspoons
1 teaspoon
Sesame oil
1 teaspoon
[B] The "wings" (flour-water):
Water: Flour ratio
100 ml of water to every 1 teaspoon of flour


1. Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly.
2. Mix the [A] ingredients together very well, kneading it until it turns white and sticky.
3. Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage.
4. Wet the edges of the gyoza skins and stuff with the filling.
5. Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat.
6. Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid.
7. When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan.

Story Behind this Recipe

I had a lot of cabbage, so I used a lot of it to fill these gyoza dumplings. The cabbage is salted, which prevents the dumplings from getting soggy.