5 Tricks for Perfect Gyoza

4 comments

1. I learned how to make gyoza from my mom as a kid and I’ve been working on my version for over 30 years now. Here are my secrets for making juicy gyoza with a crisp delicate wrapper:
   1. Veggie forward: Although Gyoza originated in China, it’s been adapted to Japanese tastes, so vegetables are the star in these dumplings and I like using a combination of cabbage and garlic chives, and ground pork is added more as a flavoring.
   2. Boil the cabbage: most recipes use raw cabbage, but boiling the cabbage not only makes it sweeter, it turns it into a reservoir of umami-rich juices that gush out when you bite into the gyoza. It’s also important not to squeeze the cabbage after it’s boiled.
   3. Rest the filling: By letting the filling mixture to rest overnight in the fridge, it gives the ingredients time to mingle and enhances the overall texture and flavor of the dumplings.
   4. Pleat the wrappers: While it may seem decorative, the pleats actually have a purpose. They give the dumpling a gentle curve that allows them to stand upright when you fry it.
   5. Steam and pan-fry: To get that perfect combination of noodley wrapper with a cracker-crisp bottom, it’s important to pan-fry, steam, then pan-fry the gyoza again. The initial fry heats up the pan so the water you add vaporizes on contact with the pan which instantly cooks the wrapper preserving it’s chewy texture. After the gyoza are steamed with a lid for 3 minute, the lid comes off, allowing you to crisp the bottom until it’s golden brown.
   These techniques should work with whatever gyoza recipe you use, but if you want mine, I [posted it here](https://youtu.be/f1SKGC5OLKw).

2. Nice Photography Marc!

3. This is how my Japanese MIL taught me to make them, but with a different filling. I use ground beef, finely chopped onion, mushrooms, bamboo shoots, water chestnuts, fresh spinach, and green onions. These are a family and friend favourite, so we let everybody know, and assembling them is a group effort, with the rule that you have to participate and make at least ten to be able to eat, Lol. Consequently, all our family and many of our friends know how to assemble them!

4. Ohhh neat tip about the cabbage. Will definitely try this next time!