Gyoza Recipe (Japanese Dumplings) (2024)

FAQs

What is the difference between Japanese dumplings and gyoza? ›

Gyoza are a type of crescent-shaped Japanese dumpling consisting of thin dough wrappers with a meat (traditionally pork) and vegetable filling. All gyoza are dumplings, but not all dumplings are gyoza, as this term refers to the specific style of dumplings enjoyed in Japan.

For the gyoza filling you can use ground pork or ground chicken—and if you can't find garlic chives, standard chives or even green onions will do. This dumpling recipe uses a two-part cooking technique.

What Are Gyoza Wrappers? Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Yaki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes.

Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper.

As the video shows using Trader Joe's gyoza, all you need to do is put a little oil in a nonstick pan, add the dumplings, add a little water, and cover to let the tops steam for a minute. Then you add what the video calls the “secret ingredient”: a slurry of flour and water, which gives it a nice, crispy bottom.

Can you pre cook dumpling filling? My answer is absolutely yes! I have tried so many raw dumpling filling recipes, none of them taste as good as my mom's precooked pork dumpling filling.

Wonton wrappers can be substituted, though they lack dumpling wrappers' thin edge and will not pleat as well. If you substitute wonton wrappers, which are usually square, cut them into rounds before using.

Are homemade wonton wrappers better than store-bought? ›

Homemade has always been better than store-bought products. Why? For starters, it has no preservatives or added chemicals. You can have peace of mind knowing that you freshly made your own wonton wrapper with your chosen ingredients.

Making soup dumplings requires advance work to make the gelatin, so plan accordingly. The dough and wrappers must be handmade. Using store-bought gyoza/dumpling wrappers won't work if your intention is to achieve the signature top knot on the dumpling.

In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce. Dumplings can be boiled, steamed, or fried; served as is, with a spicy sauce, or in a soup.

Compared to a wonton, however, a gyoza tends to have a thicker wrap and a distinct, crescent-style shape. Also, a wonton is more likely to be served in the form of a soup, while gyoza are more frequently enjoyed all by themselves. Give them a try today at Wild Wasabi!

Using your right thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the center toward the right. Once you make 3–4 pleats, continue with the left side of the gyoza.

Dumplings are a broad term to describe pieces of dough that envelope some sort of meat or veggie filling. Potstickers, wontons, and gyoza are all dumplings found in Asian cuisine. The main differences lie in their country of origin, the type and thickness of the dough, and cooking method.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

The name, gyoza is simply “jiaozi”, pronounced in a Japanese way. There are differences between Japanese gyoza and Chinese jiaozi. The Japanese dumplings are usually made with a prepackaged dough sheet that is thinner and smaller than the Chinese precursor. The Japanese filling is also usually a bit more delicate.

While the two are similar, dumplings and gyoza have distinctly different flavor, texture, and cooking techniques that set them apart. At Shogun Japanese Steakhouse, our gyoza features the unique flavors traditional to the Japanese dish. These tasty gyozas are the perfect appetizer for any meal.