japanese dumplings

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

salt

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)

soy sauce

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.

Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide

Gyoza

tbsp cornflour

26 ready-made gyoza skins,defrosted if frozen (see tip)

vegetable oil

spring onions,ends trimmed, roughly chopped

garlic

water chestnuts,about 5 (drained weight)

tsp oyster sauce

tsp cooking saké

½ tsp sesame oil

minced porkor chicken

tbsp Yuzu juice

peanut oil

Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).

Add the water chestnuts and pulse to chop, but not too finely – these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.

Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.

Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.

Dip your finger in the water and wipe around the edge of the skin – this will moisten it and help the edges stick together.

Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.

Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only – don’t turn them over, you just want one crispy side. They should be golden brown after about 2 mins.

Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.

Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.

How to make crispy on the outside, juicy in the middle, pan fried Japanese Gyoza Dumplings

Crispy Pan Fried Japanese Gyoza Dumplings (餃子)

Pork mince

Ginger paste

Garlic paste

Spring onion (about half of 1 stalk)

Chives

Salt

tsp Soy sauce

tsp Oyster sauce

Ground black pepper

tbsp Sesame oil OR lard

Sugar

water

Premade gyoza wrappers

flour

tbsp Vegetable oil

Sesame oil

tbsp Rice Vinegar

tsp Chilli oil

tsp Ground black pepper

First, dice up 70g of spring onion as small as you can.

Cut the chives into 5mm slices and put them in a separate bowl. You can use a knife or scissors, whichever you prefer.

Add the pork mince, 1 and 1/2 tsp ginger paste, 1 and 1/2 tsp garlic paste, 1/2 tsp salt, 1/2 tsp sugar, 2 tsp soy sauce, 1 tsp oyster sauce, a pinch of black pepper and the spring onions into a large bowl.

Using your hands (or you can wear disposable plastic gloves) knead the flavours into the mince. The mince will become almost like a paste.

Next, add the warm water one third at a time (so about 15-20ml) and keep kneading until all the water is in.

Finally add 1 tbsp of lard (or sesame oil) and the chives you chopped earlier.

Knead one last time to make sure all the ingredients are evenly spread throughout the mince.

To make the filling

Take your gyoza wrapper in the palm of your hand and use a knife to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won't be able to seal it!

Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.

Carefully fold the gyoza but don't let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.

Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.

Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you'll soon get the hang of it!

Forming the Gyoza

First, mix 50ml of warm water and 1 tsp flour to make a slurry.

Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.

Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.

Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.

While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.

Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.

Flip them all onto a plate together and serve with the dipping sauce!

Cooking the Gyoza

These were so so delicious, the crispy bottom was just perfect! Really easy recipe to follow and the veggie ones came out just as tasty! The homemade wrappers are a complete game changer as well, so much better than the pre-made ones! Will be making these again and again!

https://www.youtube.com/watch?v=H-UJFc_ERog

Gyoza is definitely one of the most loved dishes by Japanese people.
Here's the video recipe for Gyoza filling and Gyoza dipping sauce video!



This video's recipe: https://sudachirecipes.com/2020/04/29/crispy-pan-fried-japanese-gyoza-dumplings/

Website: https://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
Facebook: https://www.facebook.com/sudachi.recipes


For the filling

    300g Pork mince
    1 and 1/2 tsp Ginger paste
    1 and 1/2 tsp Garlic paste
    70g Spring onion (about half of 1 stalk)
    10g Chives
    1/2 tsp Salt
    2 tsp Soy sauce
    1 tsp Oyster sauce
    1 pinch Ground black pepper
    1 tbsp Sesame oil OR lard
    1/2 tsp Sugar
    50ml Warm water

Constructing

    32 Premade gyoza wrappers or see our recipe for Japanese Gyoza Wrappers from Scratch.
    1 Small cup of water

Cooking Time

    50ml warm water
    1 tsp flour – mixed
    2 tbsp Vegetable oil
    1 tbsp Sesame oil

For the sauce

    1 tbsp Rice Vinegar
    2 tsp Soy sauce
    1/2 tsp Chilli oil
    1/4 tsp Ground black pepper


#Gyoza #Japanese food #Japanese recipe

Japanese Gyoza with Dipping Sauce Recipe (餃子)

Deliciously chewy Dango are a quick and easy treat you can make in minutes. Japanese anko (sweet red bean paste) brings in the sweetness to complement the cute little rice flour dumplings perfectly.

Dango Recipe with Anko (Sweet Red Bean Paste)

glutinous rice flour

½ tbsp water (room temperature or luke warm)

tbsp sweet red bean paste (anko)

Bring a small pot of water to the boil. In a medium bowl, add your glutinous rice flour and water and mix until combined. It should start sticking to the spoon / your hand and coming away from the sides of the bowl.

At this point, use your hands to bring the dough together into a big soft ball. It should feel soft and smooth ‘like your ear lobes’.

Next form them into balls shapes around 2 cm / 1 inch in diameter. Use ‘soft hands’ here for a nice round shape.

Pop in boiling water and cook until they start to float (3-5 minutes).

Remove from hot water into a bowl of cold water to stop them cooking further and cool them down.

Once cooled, place three dango on a wooden bamboo stick and top with anko (sweet red bean paste). Enjoy!

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Easy Gyoza - Japanese Pork Dumplings

30-40 gyoza wrappers (round)

tbsp sesame oil (for frying)

water (some

pork

cabbage (napa, chopped)

spring onion / green onion (chopped)

tsp fresh ginger (grated)

tsp sugar

tsp garlic salt

tbsp red miso paste (Optional:

gyoza sauce (homemade)

mirin

tbsp ponzu

tbsp sesame oil

garlic (finely chopped)

spring onion / green onion (finely sliced)

tsp white sesame seeds (crushed)

Filling

Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as optional spoonful of red miso paste if you’re including it. Mix with your hands until the ingredients are nicely combined.

For the Filling

Dumpling

Take a gyoza wrapper in one hand and top with a spoonful of  filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.

Wrap

For the authentic gyoza wrapper shape - begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza. Alternatively you can use a dumpling press to make this process easier.

For an easier fold - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.

To Fold the Gyoza

Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on a high heat until the bottoms turn a toasty golden brown (1-2 mins).

Steam

Reduce the heat to low and add around 1/4 cup water into the pan. Be careful – the oil will spit if it’s too hot. Be ready to use the frying pan lid as a shield. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

To Cook

Sauce

Choose your favourite from the above ingredients list (or why not do both?). Add all ingredients for your chosen sauce into a small dipping bowl, give it a stir and serve alongside your freshly cooked gyoza dumplings.

For the Dipping Sauce(s)

https://www.youtube.com/watch?v=MkOVcqVwUFs

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Making Japanese dumplings at home may seem intimidating at first, but it’s actually very easy. The filling comes together quickly, and pleating the wrappers is super fun! Why not recruit a few friends and fold the gyoza while you catch up?

Homemade gyoza taste much better than any store bought dumpling, since you can make use of fresh high quality ingredients. It’s easy to adapt the recipe to use up what you have on hand, or make your own favourite combinations. 

RECIPE STEPS
00:00 - How to Make Gyoza Dumplings
00:04 - Prepare the filling
00:44 - Fold the dumplings
01:31 - Fry the dumplings in sesame oil
01:45 - Add water, cover with lid to steam

FULL RECIPE - https://www.wandercooks.com/gyoza-japanese-pork-dumplings/
DIPPING SAUCE - https://www.wandercooks.com/super-quick-gyoza-sauce/

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