Juicy & Crispy Meat Gyoza Dumplings

Juicy & Crispy Meat Gyoza Dumplings

I prefer Chinese cabbage to normal cabbage in gyoza. When you eat these, be careful not to burn yourself because the dumplings will have a lot of meat juice inside. In this photo, when I transferred the gyoza onto a serving plate, the gyoza "wings" (the flaky edges around the dumpling) were damaged so you can't see them that well. The "wings" are really good.

Ingredients: 20, using large-sized gyoza skins

Pork mince
150 g
Chicken soup stock powder
3 tablespoons
Soy sauce
1 tablespoon
Chinese cabbage
4 small leaves
1 teaspoon
Garlic chives
1/2 bunch
Japanese leek
1 small piece
1 clove
Sesame oil
3 tablespoons
1 tablespoon
Oyster sauce
1 tablespoon
To taste
Gyoza dumpling skins
20, large-sized


1. Add soy sauce and Chinese chicken stock powder (if you dissolve in hot water, use once it cools down) and mix well until the mixture becomes elastic. Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
2. Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt. Squeeze the excess moisture gently. Chop the garlic chives and grate the ginger and garlic.
3. Combine all the ingredients, seasonings, sesame oil and pork mince. Divide into 20 portions and wrap in the gyoza skins. Dissolve 2 teaspoons of flour in a little water first and add 1/4 cup of hot water.
4. Heat vegetable oil in a frying pan and turn off the heat. Place the gyoza. Turn the heat to medium-high and drizzle the flour dissolved in hot water. Cover a lid and fry for 4 to 5 minutes. In this photo, I fried the gyoza with spinach. The flour might look like glue but don't worry. Do not add more water.
5. When the skins start to brown (if they don't look crispy, uncover and turn up the heat to high. Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins. Cover and fry for 2 to 3 minutes.
6. This looks very crispy. I used a 20 cm frying pan. I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.

Story Behind this Recipe

I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments).