These Japanese dumplings can have a variety of fillings and can be steamed or fried. The most popular style is yaki gyoza, in which the dumpling is fried on one side to create a crispy skin before water is added to steam the upper part of the dumpling in a covered pan.
Recipe Servings: 6
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Filling:
- 1 lb ground chicken
- 2 cups cabbage, minced
- 1 cup shiitake mushrooms, minced
- 1 cup scallions, minced
- 1½ cups fresh ginger, grated
- Toasted sesame oil, to taste
- Pinch of powdered ginger
- Pinch of garlic powder
- 2 Tbsp cornstarch
- Pinch of salt
Dumplings:
- 1 package wonton wrappers
- Cornstarch and water, as needed to seal dumplings
- ½ Tbsp canola oil
- ½ cup hot water, divided
Condiments:
Directions
- Mix filling ingredients in a large bowl until sticky.
- Place a wonton wrapper in palm of hand and place about 1 tablespoon of filling in the center of the wrapper.
- Moisten two adjacent sides of the square wrapper with cornstarch and water and bring those two sides together to seal the dumpling. Make 6–8 pleats around the sealed rim. Repeat process with remaining wrappers.
- Heat ½ tablespoon canola oil in a large, non-stick skillet over medium heat.
- Fry 14–20 dumplings at a time, turning as the dumplings brown on each side.
- Add ¼ cup of hot water and immediately cover to steam dumplings.
- When all the water has evaporated, remove the lid, turn over dumplings, put another ¼ of hot water in, cover, and continue steaming the dumplings.
- Repeat to cook all of the gyoza.
- Serve hot with soy sauce and mustard paste.
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