What’s fun about Gyoza is that you can be creative with its filling. Instead of regular green cabbage, try making these pan-fried dumplings with napa cabbage!
I hope everyone had a great weekend. The weather has been improving but unfortunately, it’s going to rain for a few days this week. My daughter turned 3 years old yesterday and we celebrated her birthday. My son’s birthday is in May so we’ll have a joint birthday party in a few weeks for the two of them. It’s so hard to believe my youngest baby is already 3 years old. They’re growing up so fast, almost too fast. I am really enjoying spending time with them but I know I will miss them so much when they start spending more time at school.
Today’s recipe is Gyoza. So far I have introduced Chicken & Shiso Gyoza with Yuzu Kosho Ponzu Sauce and basic Gyoza recipes. What’s fun about Gyoza is that you can be creative with its filling. You can wrap any ingredients you like in the Gyoza skin and create your own invention. In Japan, we even wrap cheese in Gyoza skin and it’s very good. For the Gyoza recipe today, I added napa cabbage. Some families do use napa cabbage as an ingredient instead of cabbage. Once in a while, I change the seasonings and see if I can make even better gyoza. For this particular recipe, you don’t need to dip gyoza in any sauce because it has enough seasonings and taste. Oh, one more thing. If you have leftovers, just freeze them and have some as a snack or a quick meal. Happy Monday!
Napa Cabbage Gyoza
- 1 lb napa cabbage (8 large leaves)
- 1 tsp kosher salt (Diamond Crystal; use half for table salt)
- 2 cloves garlic (minced)
- 1 knob ginger (1", 2.5 cm; you'll need 1 Tbsp minced ginger)
- 2 green onions/scallions
- 1 lb ground pork
For Gyoza Seasonings
For Every Batch of Frying Gyoza
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
- ¼ cup water (4 Tbsp)
- 1 Tbsp roasted sesame oil
To Make Gyoa Filling
- Finely chop the napa cabbage and put it in a medium bowl. Sprinkle salt and rub the napa cabbage with your hands. Set aside for 10 minutes.
- Gather all the ingredients to make the gyoza filling.
- In a large bowl, add the meat, garlic, ginger, green onions, and gyoza seasonings.
- Knead the mixture with your hand until it gets sticky and pale in color.
- Squeeze water out of the napa cabbage with your hands.
- Add the napa cabbage to the meat mixture and mix it all together.
To Wrap Gyoza and Store
- Wrap the filling with gyoza wrappers. If you never made it before, here is the tutorial on how to fold gyoza. While working on it, gyoza wrappers will become dry, so keep the wrappers under a damp towel or plastic. You also need to cover the finished gyoza with plastic. If you don't cook all the gyoza, place gyoza in a single layer on a parchment-lined baking sheet. Cover with plastic and flash-freeze until gyoza becomes solid, about for an hour. Then transfer frozen gyoza into a resealable bag to store.
To Cook Gyoza
- In a large non-stick frying pan, heat oil on medium heat. When the pan is hot, arrange gyoza in a circular shape. If you place gyoza tightly together, the individual pieces won’t fall off when you flip them onto a serving plate.
- When the bottom of the gyoza becomes a nice golden color, add 4 Tbsp water and cover with the lid. Let gyoza steam until most of the water evaporates.
- When the water has been evaporated, remove the lid to let any remaining water evaporate. Drizzle sesame oil around the edge of the pan and cook uncovered until the bottom of the gyoza gets crispy again. The gyoza skin may look get stuck at first (from the moisture) but once water is evaporated and oil cooks the skin, gyoza will release itself.
- Place a serving plate on top of the gyoza and quickly flip. Serve immediately.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. I recommend cooking gyoza right before you enjoy, therefore, try to cook the amount you will be eating and keep the uncooked gyoza frozen.
What to Do with Leftover Filling
- You can make quick meatballs with the leftover filling and pan-fry them.