How to make Japanese gyoza dumplings (potstickers) - 餃子(ぎょうざ) - COOKING WITH CHEF DAI RECIPE
How to make Japanese gyoza dumplings (potstickers) - 餃子(ぎょうざ) - COOKING WITH CHEF DAI RECIPE
This Japanese Gyoza recipe is a traditional, authentic recipe. Very juicy on the inside with a perfectly crispy toasted base. These are honestly one of my all time favourite Japanese dishes, especially when served with a bowl of ramen and an ice cold beer.
The main differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and that gyōza wrappers appear to be consistently thinner.
This is a great dish to be enjoyed by the entire family. Simply serve with some steamed rice and side vegetables.
Watch the recipe video and you’ll soon be a Gyoza master in no time.
Prep Time: 30 mins
Cook Time: 10 mins
Serves: 45 pieces (around 4 portions depending on your appetite)
Ingredients
Filling:
1.1 lb ground minced pork (= 500 g)
4 leaves cabbage (=150 - 200g)
4 spring onions/green onions (=30 g)
2 large cloves of garlic (grated)
2 inches of ginger (fresh and finely grated)
2 tsp sake (optional)
2 tsp sesame oil
2 tsp soy sauce
1/2 tsp salt
Freshly ground black pepper (to taste)
Dipping Sauce:
0.6 Tbsp soy sauce
0.4 Tbsp rice vinegar (other vinegar)
la-yu (Japanese chilli oil) (optional to taste)
Other ingredients required:
1 packet of gyoza wrappers, contains approximately 60 wrappers
2 Tbsp neutral cooking oil (vegetable, rape seed, canola, light olive oil etc) (for frying 1 portion)
¼ cup or 60ml of water (for frying 1 portion)
you can add if you wish, depending on your heat power. If you add too much water, remove with kitchen paper or fry with lid off until excess water has evaporated
1 tsp sesame oil (for frying 1 portion)
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Gyoza Wrappers Recipe - Japanese Cooking 101
We will show you how to make Gyoza Wrapper (餃子の皮).
Gyoza Warpper is a thin and round (pasta-like) flour skin that can hold meat and vegetables to make Gyoza dumplings. Homemade Gyoza skins are quite different from store-bought ones. They are thicker, chewier, heartier, and still delicious.
Gyoza Wrappers Ingredients and Recipe:
Chicken Gyoza Recipe:
Pork Gyoza Recipe:
Shrimp Gyoza Recipe:
#gyoza #japanesecooking #japanesefood #recipe #food #japaneserecipe
Perfect Pan Fried Dumplings (Gyoza)
Potstickers | Basics with Babish
At once saucy, crunchy, juicy and chewy, potstickers are a cross-cultural appetizer that are worth the effort to make from scratch. Well, maybe not the wrappers. But even if you can't find those in your local grocer, we've got you covered with a non-traditional but low-impact method for making the dough from scratch as well!
I don't show how to crimp dumplings very well, so check out this much more informative tutorial on dumpling-folding:
Recipe:
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How To Make Gyoza (Japanese Potstickers) (Recipe) 餃子の作り方 (レシピ)
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
RECIPE ▶
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces
Ingredients:
1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)
Filling:
¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1 = 2.5 cm) (fresh, grated)
Seasonings:
1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper
Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)
Instructions with step-by-step pics ▶
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Chapters:
0:00 - Intro
0:40 - Prepare the veggies; chop the cabbage
1:06 - Chop the green onion
1:22 - Prep and chop Shiitake Mushrooms
1:40 - Mince Garlic
2:04 - Combine with Ground Pork
2:17 - Additional seasonings
2:38 - Mix and knead the mixture
2:56 - Gyoza wrapping techniques
3:43 - Freeze to enjoy later
4:01 - How to reheat on a frying pan
4:56 - Gyoza dipping sauce
5:03 - Finished dish and full ingredients list
5:26 - Outro
#gyoza #japanesefood #potstickers
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Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
Why I always have homemade Gyoza in my freezer.
Today we will be covering the basics of gyoza, or potstickers, or dumplings. We'll walk through the basic equation including substitutions, cover 3 different folding methods, how to store them in the freezer, and how to cook them
RECIPE & SOURCES LINK:
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▪ - Flavors of Asia gyoza wrappers
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INGREDIENTS LIST
Pork and Cabbage Gyoza Filling
- 454 g (1 lb) ground pork (or turkey, chicken, beef)
- 200 g cabbage, finely sliced then diced
- 1 scallion, thinly sliced
- knob of ginger, grated
- 2 large cloves of garlic, grated
- 1 serrano, grated ***(optional)***
- 6 g salt
- 3 g MSG ***(optional)***
To wrap
- Gyoza wrappers (store bought or home made)
- Water for wetting edges
Dipping Sauce
- 3 part soy sauce
- 1 part rice vinegar
- .5 part sesame or chili oil (optional)
- Minced scallion (optional)
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0:00 Why I always have gyoza in my freezer.
0:25 Intro
0:50 What are gyoza?
1:38 The gyoza filling equation
4:24 Three methods for folding gyoza
6:46 How to cook gyoza/potstickers
7:51 Taste test & closing thoughts
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.