Japanese Cabbage Pork Gyoza Recipe Video (2024)

FAQs

What is gyoza filling made of? ›

They can all be good, but here, our goal is to perfect the classic combo of pork and Napa cabbage. The simplest recipes have you knead together pork, minced cabbage, and aromatics like garlic, ginger, and nira (Japanese garlic chives; scallions will do just fine).

Shaping Asian dumplings

To make the filling: If using Napa cabbage, rinse, pat dry, then sprinkle 1/4 teaspoon salt over the cabbage and let it sit for 10 to 15 minutes, or until it wilts and releases water. Squeeze the cabbage to drain the liquid.

The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.

Napa cabbage, also known as Chinese cabbage. Scallions & ginger. They're essential aromatics for meat-based dumpling fillings. Light soy sauce.

While both dumplings can be prepared in various ways, jiaozi usually refers to dumplings that are steamed or boiled – this means they end up with a soft, delicate outer casing. On the other hand, gyoza are more commonly pan-fried, which results in a crispier exterior and juicy, succulent inside.

Gyozas are Japanese dumplings that are typically made with a pork and vegetable filling. They are pan-fried or steamed, and are often served with a dipping sauce. Dumplings, on the other hand, can be found in many different cuisines.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.

To make this gyoza recipe, you'll first salt the shaved cabbage to soften it and remove excess moisture. White cabbage is most common, but you can use any kind, including Savoy or Napa cabbage.

Dumpling Filling

The cabbage leaves loosen up the meaty filling. I don't recommend using regular green cabbage as it's quite thick and not soft enough. Salt: To drain excess moisture from our cabbage. Cabbage retains much water and needs to be drained before adding to the filling or it'll result in soggy dumplings.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

What does gyoza mean in Japanese? ›

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough.

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

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.