gyoza

Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned with garlic, scallions, ginger, white pepper, salt, and sugar. The key to cooking them is a three-stage crisp-steam-crisp process.

The Best Japanese Pork and Cabbage Dumplings (Gyoza) Recipe

For the Dumplings:

Napa cabbage (about

kosher salt, divided

pork shoulder

white pepper

garlic (about 3 medium cloves)

ginger

scallions (about 3 whole scallions)

sugar

dumpling wrappers (40 to 50 wrappers)

Vegetable or canola oil

For the Sauce:

rice vinegar

soy sauce

chili oil (optional)

For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set it over the bowl. Let stand at room temperature for 15 minutes.

Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard the liquid.

Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the dumpling filling, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.

To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of  the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edge as it meets the other (see here for more detailed step by step instructions). Transfer finished dumplings to the parchment lined baking sheet.

At this point the dumplings may be frozen by placing the baking sheet in the freezer. Freeze dumplings for at least 30 minutes then transfer to a zipper-lock freezer bag for long-term storage. Dumplings can be frozen for up to 2 months and cooked directly from the freezer.

To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.

Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before serving with the sauce.

For the Sauce: Combine vinegar, soy sauce, and chili oil.

Kimchi Gyoza Nabe is a Japanese hot pot filled with succulent Japanese dumplings, spicy kimchi, tender vegetables, and hearty mushrooms.&nbsp; It's a simmering bowl of savory deliciousness!

Kimchi Gyoza Nabe

onion

Negi (long green onion)

cabbage

1-2 inch daikon radish

carrot

chives

pack shimeji mushrooms

shiitake mushrooms

oz silken/soft tofu

tsp sesame oil (roasted)

gyoza ((I used frozen gyoza))

kimchi ((for vegan kimchi, see Notes))

Tbsp sake

tsp gochujang (Korean chili paste)

tsp gochugaru (Korean pepper flakes)

tsp sugar

chicken stock/broth ((use Kombu dashi for vegan/vegetarian))

Tbsp miso

salt

Gather all the ingredients.

Cut ¼ onion into wedges and then cut them half.

Cut the white part of negi (leek/green onion) diagonally.

Cut the napa cabbage into small pieces.

Cut the daikon into quarters lengthwise then thinly slice them.

Cut the carrot into thin slabs and cut them in half.

Cut the garlic chives into 2 inch pieces.

Discard the bottom of the shimeji mushrooms and shiitake mushrooms.  You can make a decorative shiitake mushroom following this method.

Cut the tofu into roughly 1.5 inch cubes (it’s harder to fish out from the hot pot if you cut too small).

Heat the sesame oil in a hot pot over medium heat.  Add the onion and cook until it’s coated with the oil.

Add the kimchi and stir fry with the onion and Tokyo negi.

Add sake and gochujang.

Add gochugaru and granulated sugar.  Mix all together well.

Add 4 cups chicken stock, and cover the lid to bring to simmer.

Once simmering, lower the heat to medium low heat.  Add soy sauce and miso.  It’s best to put miso and small amount of soup in a ladle and let it dissolved first instead of dropping miso in a pot and not sure if it has been dissolved completely.  Taste the soup and adjust the taste by adding salt (I added ¼ to ½ tsp), if necessary.

Add the hard vegetables to the soup first, such daikon, carrot, tough part of napa cabbages, etc.  Cook covered for 10 minutes on low heat.

Skim off the foam and fat.  Add the soft ingredients such as leafy part of napa cabbages, mushrooms, and tofu.

Add the gyoza (if frozen, no need to defrost) and garlic chives on top.

Cook covered over medium low heat for 5 minutes. Serve the extra ingredients on a plate and add them once you finish the ingredients in the pot.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Vegetable Dumplings (Vegan Gyoza / Potstickers)

all-purpose flour

water (160 milliliters)

cornstarch or all-purpose flour flour

sesame oil

garlic (minced)

tbsp ginger (minced)

onion (diced)

carrot (100 grams) (shredded)

oz mushrooms (200 grams) (finely chopped)

leek (60 grams) (finely chopped)

oz cabbage (200 grams) (shredded)

tbsp rice vinegar

salt and pepper (to taste)

tsp sriracha (or sambal oelek (optional))

tbsp agave syrup

tsp sesame oil

sriracha

sesame seeds

tbsp spring onions (sliced)

*Note: I highly recommend watching the recipe video!

Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.

Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.

Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.

Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.

Use them right away or store in an airtight container in the fridge or freeze.

Dumpling Wrappers

Finely chop the veggies and heat the oil in a large pan.

Add the mushrooms, onions,&nbsp;and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.

Set aside to cool.

Veggie Filling

Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.

Repeat until the wrappers are used up.

Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.

Fold Gyoza

Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.

Cook Gyoza

Mix all ingredients for the dipping sauce together.

Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!

Dipping Sauce

https://embed.mediavine.com/videos/b5nmwm8dide2pzozjxyn

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

There&#039;s several things which affect how the frozen dumplings cook. They all vary in size,  thickness, type of filling, thickness &amp; type of wrapper so you’ll have to adjust timing. For best and even cooking, don&#039;t overcrowd the basket. Fill just an even single layer. Cook in batches if needed.Make sure to spray &amp; completely coat the dumplings with oil so the wrapper gets crispy, not dry and hard.All air fryers are different and some cook much hotter than others. Once you cook your first batch, you’ll know more of what works for your model of air fryer and size of food. These were tested on basket style air fryers. Read more recipe notes below the recipe. Nutrition will vary depending on individual dumpling types.

Air Fryer Frozen Dumplings (Gyoza, Potstickers)

Frozen Dumplings

oil spray (, to coat the dumplings)

Place the frozen dumplings in the air fryer basket and spread out into a single even layer. Spray liberally with oil to completely coat the dumplings.

Air Fry at 380°F/193°C for 8 minutes. Flip the dumplings over and continue to Air Fry at 380°F/193°C for another 2-6 minutes if needed or until they are your preferred doneness.

Get Full Recipe & Step-by-Step Photos Here: https://airfryerworld.com/air-fryer-frozen-egg-rolls/

——— TOOLS USED IN THIS RECIPE VIDEO ———— 
Get the Gourmia Air Fryer: https://amzn.to/36nP4py 
Get the Best Oil Sprayer: https://amzn.to/39ttOR9 

INGREDIENTS
8 Frozen Egg Rolls

INSTRUCTIONS
1. Place the frozen egg rolls in the air fryer basket and spread out into a single even layer. No oil spray is needed.
2. Air Fry at 340°F/170°C for 10 minutes. Flip the egg rolls over.
3. Increase heat to 400°F/205°C and Air Fry for another 2-5 minutes or until cooked through and crispy.

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Air Fryer Frozen Egg Rolls with Time & Temp

This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children.

Kid-Friendly Dumpling Recipe | The Food Lab Junior

For the Pork and Shrimp Dumpling Filling:

(225 grams) finely minced Napa

(225 grams) ground pork

(113 grams) peeled frozen shrimp, thawed and roughly chopped

(8 grams) sugar

garlic

ginger (optional)

scallions (optional)

herbs

Up oil

(5 milliliters) soy sauce (optional)

white pepper powder (optional)

Vegetable or canola oil, for cooking

For the Dumpling Sauce:

(30 milliliters) hot water

(30 milliliters) soy sauce

(15 milliliters) Chinkiang, rice, or balsamic vinegar

Aromatics

For the Dumpling Filling: Line a fine mesh strainer with a clean dish towel. In a large mixing bowl, combine cabbage and 1 teaspoon salt and toss to combine. Transfer cabbage to the towel-lined strainer, set it over the bowl, and let stand at room temperature until the cabbage has started giving up its moisture and is wilting, about 15 minutes. Let kids massage the cabbage if they’d like (it’ll help speed the process along). Now is also a good time to start picking which aromatics you’ll want to use in the meat mixture, and to chop up the garlic, ginger, scallions, and herbs (if using). My daughter, Alicia, likes to peel ginger using the edge of a teaspoon, and smashing garlic and ginger in a mortar and pestle is a very kid-friendly task.

Gather up the edges of the dish towel and twist them to squeeze the cabbage. Kids can help wring out as much excess moisture as possible. I like to measure how much liquid came out to show Alicia how much water is inside a cabbage. Discard the liquid, then return the cabbage to the bowl.

Add the pork, shrimp, sugar, remaining 1/2 teaspoon salt, and any aromatics you choose to the bowl and, using clean hands, knead and mix until the filling is homogenous and starting to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning as desired. This is a good time to let kids taste the mixture and offer input. ("Do you think this needs more salt? Maybe more ginger?," etc.) Make sure kids wash their hands after handling the raw pork and shrimp mixture and before eating.

Set up a work station with a small bowl of water, a clean dish towel for wiping fingers, a bowl with the dumpling filling, a couple spoons for putting the filling into wrappers, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.

For the Dumplings: To form dumplings, hold one wrapper on top of a flat hand, or lay it flat on a cutting board (make sure the remaining stack of wrappers stays under plastic—they dry out quickly). Using a spoon, smear a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of a finger to very gently moisten the edge of the wrapper with water (try not to use too much water, though with toddlers it’s almost inevitable—if the work surface is visibly wet, transfer the wrapper you’re working on to a separate small board or plate to finish, then have a sponge handy to dry off the main board before starting on the next). Wipe your fingertips dry on a kitchen towel.

Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape while pushing out as much air as possible. As you  get better, you can start to add pleats to the shape to form small purses (see here for detailed folding illustrations). Transfer finished dumplings to the parchment-lined baking sheet. Your kids’ dumplings (or yours) may end up misshapen, or the filling might be squeezing out one end, or there may be a hole in the wrapper. This is all okay; I promise they will still taste great.

To cook, bring a large pot of water to a boil, add dumplings, and boil until they are cooked through, about 2 minutes if fresh and 3 minutes if frozen. Remove them from the water with a slotted spoon or metal spider. Alternatively, dumplings can be steamed in a bamboo steamer lined with cabbage leaves or parchment, set on top of a wok with an inch of simmering water. Steam for 4 minutes if fresh and 6 minutes is frozen. If you  like your dumplings crispy, transfer them to a non-stick skillet preheated with a little vegetable oil over medium heat, spread them into a single layer, and cook, swirling the pan occasionally, until they are golden brown and crisp. Serve the dumplings with dipping sauce. 

For the Dipping Sauce: Combine sugar, hot water, soy sauce, vinegar, and any aromatics. Stir well to combine.

These Vegetable Gyoza are stuffed with a delicious mix of tofu, cabbage, carrots, and shiitake mushrooms. With golden crisp bottom, fresh juicy filling, and homemade dipping sauce, it&#039;s love at first bite! You don&#039;t have to be vegetarian or vegan to enjoy these Japanese pan-fried dumplings.

Vegetable Gyoza

oz extra firm tofu

oz king oyster mushrooms

oz shiitake mushrooms

3.5 oz red cabbage

oz cabbage

oz carrot

oz onion

green onions/scallions ((1.6 oz, 44 g))

Tbsp potato starch/cornstarch

⅛ tsp white pepper

80 gyoza wrappers

water ((to dip and seal wrappers))

Tbsp oil

water

Tbsp rice vinegar

⅛ tsp la-yu (Japanese chili oil) ((optional))

Gather all the ingredients. If you have a food processor, you can definitely use it to chop all the vegetables like how Chef David Chang did it in this podcast following this recipe.

Wrap the tofu with a paper towel and place it on a tray/plate. Put another tray/plate on top of the tofu and press the tofu down with a heavy object or two, for roughly 30 minutes to 1 hour (I pressed for 2 hours this time; 400 g before pressing, 355 g after pressed). If you’re in a hurry, you can alternatively microwave (without plastic wrap) for 1.5 minutes (W1000) and drain the water.

To Drain the Tofu

In a small bowl, add 2 Tbsp soy sauce, 2 tsp sesame oil, 1 Tbsp miso, and ⅛ tsp white pepper.

Whisk all together and set aside.

To Make the Seasonings

Discard the tough core of cabbage leaves and cut into julienned pieces.

Mince the julienned cabbage into small pieces. Depending on your gyoza wrappers, it’s easier to tuck in smaller pieces in the wrapper than chunkier pieces.

Repeat the same for red cabbage. Discard the tough core of cabbage leaves and cut into julienned pieces.

Put the minced cabbage in a bowl and add salt. Rub the cabbage with your hands and set aside till it releases water.

Cut the carrot into slabs, then sticks, and mince them.

Mince the onion into small pieces.

Cut the green onions into white and green parts. Save the green part for garnish later and chop the white parts into small pieces.

Discard the bottom/end of king oyster mushrooms, cut them into sticks, and then mince them.

Discard the stem of shiitake mushrooms, cut them into strips, and then mince them.

In a large bowl, add the onion, two kinds of mushrooms, carrots, and green onions. Then add the minced garlic (I use my garlic press here).

Peel and grate the ginger. Add 1 tsp of grated ginger (and juice if there is any).

Squeeze the liquid out of the cabbage and add to the bowl with all the ingredients.

Remove the paper towel and slice the tofu into thin slabs, roughly ⅛ inch thickness (pencil size).

Then cut the tofu slabs into sticks and then cubes.

Add the tofu cubes and the Gyoza Filling Seasoning mixture into the bowl and mix all together. Once the ingredients are coated with the Seasonings, add potato starch. Mix and see if they are still “watery”. You may need to add more potato starch if necessary.

To Make the Gyoza Filling

Prepare a tray or plate with parchment paper and sprinkle some potato starch (cornstarch). This will prevent the gyoza from sticking to the paper.

Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to scoop a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.

Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!). Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right.

As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger. Make 3-4 pleats.

Continue with the left side of the gyoza. Start making a pleat from the center to the left.

Press the pleats tightly (make sure no air pockets!) and shape the gyoza to look pretty.

To Fold Gyoza

Before the filling starts to release moisture to the wrappers, cover the gyoza with plastic wrap and “flash freeze” them in the freezer until solid (at least outside is frozen). Make sure to layout the gyoza flat. Once the gyoza is solid, pack them in an airtight bag. Because you flash freeze them, gyoza won’t stick to each other in the bag. You can store gyoza for up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.

To Store Gyoza

Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).

Cook until the bottoms of the gyoza turn golden brown, about 3 minutes. Add ¼ cup of water to the pan.

Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.

Cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix it all together.

To Cook Gyoza

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