I had to do some research on the difference between gyoza, dumplings, potstickers, wontons, etc. The short answer is that gyoza are a type of dumpling, but not all dumplings are gyoza. What makes a gyoza a gyoza is their shape, wrappers, and cooking method. Are these authentic Japanese gyoza? Probably not but they come pretty close and are a crowd pleaser.
Making 48 can become pretty tedious so grab your nearest friend, partner, or family member and turn it into a fun activity!
Servings: about 48 gyoza
Ingredients:
1 green cabbage, finely chopped, salted and drained
1 lb raw shrimp, finely chopped
1 lb ground pork
1 scallion, finely chopped
1 tbsp grated ginger
2 tbsp soy sauce
2 tbsp sake
1/2-1 tsp salt and pepper (white or regular)
1-2 packages gyoza wraps (or make your own with just flour, salt and water. Note: you will need to 1.5x the recipe to get 48 wraps. It's easy to make your own, just a little labor intensive)
Ingredients (dipping sauce):
2 tbsp soy sauce
2 tsp white vinegar
1 tsp chili oil
2 tsp green onion, finely chopped
Combine all ingredients in a small bowl.
Directions:
Salt your cabbage on a cutting board or bowl and let it rest for about 10 minutes, then drain any excess water. In a large bowl combine all of your ingredients and mix together well with your hands. Set aside or in the fridge while you prepare your wraps. If you're making your own, you can make them in batches or one by one. If doing in batches, you can either set the wraps aside or stack them between layers of parchment paper. To assemble, take one wrap and lay it on a flat surface or in the palm of your hand. Place 2 tbsp of filling in the center, lightly wet the edge of the gyoza wrap, then fold the gyoza wrap in half over the filling. Fold to your liking, I do 3 pleats on each side, here is a step by step tutorial. You'll get the hang of it after a few! Flash freeze the gyoza oh a sheet lined with parchment paper, making sure that the gyoza are not touching each other or they will get stuck together. Once cold to the touch and no longer sticky they can be stored in the feeezer in a ziplock bag. To cook, heat 1-2 tbsp of oil in a frying pan on medium heat and fry 6 frozen gyoza for a few minutes until the bottom is golden, then add about 1/4 cup of water to the pan, turn the heat to medium-low, cover and let them steam for about 10 minutes until fully cooked through. Most recipes will tell you to steam them first and then fry but I find that this method makes the gyoza stick to the pan.
Recipe inspired by rrayyme on Instagram
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