Gyoza also called Chinese Dumplings originated in China, however in Japan it has become a popular side dish in ramen shops and tapas-style restaurants called ‘izakaya’. It has become equally popular here in Ireland particularly in Japanese restaurants such as Tani, Eatokyo and Wagamama. If you’re looking for it ready-made you can find frozen gyoza in Asia Market in Dublin.
Gyoza is served with a dipping sauce made of equal amounts of soy sauce and rice vinegar with a few drops of sesame chilli oil.
You can make gyoza/ Chinese dumplings using different fillings such as minced prawns, chickens or vegetables only.
Makes 25–30 gyoza (dumplings)
25–30 gyoza skins (also called wrappers)
Bowl of water for sealing the dumplings
80ml cold water, for steaming
Sesame oil, to season
For the filling
200g minced chicken (or prawn)
100g cabbage, finely diced 1 spring onion, finely diced
1 tablespoon freshly grated ginger
2 cloves of garlic, peeled and grated
3 shiitake mushrooms, finely chopped
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sesame oil salt and pepper to season
2 tablespoons potato starch
2 tablespoons soy sauce
2 tablespoons rice vinegar
a few drops of la-yu (chilli-infused sesame oil) to taste
A: How to make the dumplings
– Mix all the ingredients for the gyoza filling in a bowl together and set aside.
– Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
– Place a gyoza skin on the palm of your hand, take a heaped teaspoon of the filling and place it in the centre of the gyoza skin.
– Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge.
– Fold the bottom half of the gyoza skin over the filling so that it meets the moistened upper half
– Start to pleat by folding the edges (make one pleat in the middle and two pleats at either side)
– Press firmly on all pleats to ensure that the ingredients are secure within the gyoza skin.
B: How to cook the dumplings
- Heat oil on a non-stick frying pan on medium to high heat.
- Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
- Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.
- Remove the lid and continue to fry until the water is fully absorbed.
- Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
- Serve with the soy sauce and rice vinegar dipping sauce.