Homemade Japanese Gyoza — You will Never Buy them Frozen Again!

The Hamptons Home Cook

If you’ve ordered Sushi recently, there’s a good chance that you’re familiar with “Gyoza” — the ever popular dumpling appetizer that’s easily found at any Japanese restaurant.

The primary difference between a “Dumpling” and a “Gyoza” — is that a Gyoza traditionally has a thinner wrapper with filling that is more on the finely minced side.

Despite their popularity at Japanese restaurants, many Americans have developed a habit of buying frozen Dumplings or Gyoza at mega-markets like Costco or Sam’s Club.

Unfortunately, a ton of excess calories, fat, preservatives and nitrates tend to come with the convenience of a frozen package.

This recipe will forever save you from both exorbitant delivery fees and the pre-packaged perils of frozen food.

Step One

  • One Pound of Ground Pork
  • A Half of a head of a Medium sized Green Cabbage
  • Four to Five Tablespoons of Chopped Fresh Scallions
  • A Tablespoon and a Half of grated Ginger
  • A Tablespoon and a Half of Grated Garlic
  • One Teaspoon of Grated Lemongrass
  • One Teaspoon of Sesame Oil
  • A Half of a Teaspoon of Rice Wine Vinegar
  • One Teaspoon of Soy Sauce
  • One Tablespoon of Pineapple Teriyaki Sauce
  • One Teaspoon of Sweet Chili Sauce

First, shred your cabbage vertically with a knife and place into a large bowl.

Next, chop your scallions and grate your lemongrass, garlic and ginger.

Finally, incorporate your pork, sliced vegetables, chopped herbs and grated spices into the bowl and add your wet ingredients as listed above.

Mix all ingredients together into a cohesive mixture and set to the side.

Step Two

  • One Package of Medium Sized Dumpling Wrappers
  • One Small Cup of Water

Place each individual dumpling wrapper onto a cutting board.

With clean hands, dip your fingers into a small cup with water and wet each edge of the dumpling wrapper.

Place a Half of a Teaspoon of filling into the middle of the wrapper.

Next, squeeze each corner of the wrapper closed, so that all four corners meet and seal together.

Step Three

  • Four to Five Tablespoons of Water
  • Two Tablespoons of Sesame Oil
  • Two Tablespoons of Pineapple Teriyaki Sauce
  • One Tablespoon of Fresh Chopped Scallions
  • One Teaspoon of Sesame Seeds

Lightly grease a Cast Iron Skillet or Frying-Pan with Sesame Oil.

On a Medium-High heat, place each Dumpling bottom-side down into the pan, approx. one half inch apart from one another.

Add Four Tablespoons or so of water to the pan and cover with a dish for approx 5–6 Minutes.

After 5–6 Minutes, remove the dish and flip each Dumpling over.

The Bottom of Each dumpling should have a golden brown color to it.

Next, allow the flip-side of the Dumpling to brown as well.

When each side has a golden brown color, serve on a plate and garnish with freshly chopped scallions, sesame seeds and a drizzle of Pineapple Teriyaki sauce.

Optional: Combine Soy Sauce, Sesame Oil and Rice Wine Vinegar for a Homemade Dipping Sauce.

Clinical Psychotherapy, Societal Commentary & Wellness.

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