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150 grams teriyaki meat
½ teaspoon
liquid milk

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  • Medium




Gyoza is a popular Japanese dish that consists of bite-sized dumplings filled with a flavorful mixture of ground meat (typically pork and/or chicken) and vegetables, enclosed in a thin dough wrapper. These dumplings are pan-fried until crispy on one side and steamed to perfection, creating a delightful combination of textures. Here’s a description of Gyoza:

Appearance: Gyoza are small, crescent-shaped dumplings with a pleated or crimped edge. They are usually pan-fried on one side, giving them a golden-brown and crispy bottom. The top side, which is steamed, is softer and smoother in appearance. The pleats or crimps are an integral part of Gyoza’s appearance, as they help seal the filling inside the wrapper.

Texture: Gyoza offers a harmonious blend of textures. The crispy, pan-fried side provides a satisfying crunch, while the steamed side and the tender dough wrapper offer a softer, more delicate mouthfeel. The filling inside is moist and flavorful, with a slight chewiness from the meat.

Flavor: Gyoza’s flavor is savory and umami-rich, thanks to the combination of ingredients in the filling. The filling typically includes ground pork and/or chicken, finely chopped vegetables like cabbage, garlic, ginger, and seasonings such as soy sauce, sesame oil, and sake. The dipping sauce adds an additional layer of flavor.

Ingredients: The main components of Gyoza include:

  • Dumpling Wrappers: Thin rounds of dough made from a mixture of wheat flour and water, which encase the filling.
  • Filling: A mixture of ground meat (commonly pork, chicken, or a combination), finely chopped cabbage, garlic, ginger, scallions, and seasonings.
  • Soy Sauce: Used for both the filling and the dipping sauce.
  • Sesame Oil: Adds a nutty flavor to the filling.
  • Sake: Used in the filling to enhance flavor.
  • Dipping Sauce: A dipping sauce is typically made from soy sauce, rice vinegar, and sometimes chili oil or other seasonings.

Preparation: To make Gyoza, the filling is prepared by combining the ground meat, finely chopped vegetables, and seasonings. A small amount of this mixture is placed in the center of each dumpling wrapper. The edges of the wrapper are then moistened, folded in half to encase the filling, and pleated or crimped to seal.

Cooking: Gyoza are traditionally cooked using a two-step process:

  1. Pan-Frying (Searing): The dumplings are placed in a hot pan with a small amount of oil, and the bottoms are pan-fried until golden and crispy.
  2. Steaming: After pan-frying, a small amount of water is added to the pan, and the lid is closed to steam the Gyoza until the filling is cooked through and the wrappers become translucent.

Serving: Gyoza are typically served hot and immediately after cooking. They are often arranged on a plate with the crispy side facing up and the pleated side down. Gyoza are commonly served with a dipping sauce made from soy sauce and rice vinegar, sometimes with the addition of chili oil, grated garlic, or sesame seeds for extra flavor.

Gyoza are a beloved Japanese appetizer or snack, and they are also enjoyed as a side dish or part of a larger meal. They are often found in Japanese restaurants, izakayas (Japanese pubs), and as a popular street food item. Their delicious combination of flavors and textures makes them a favorite among many.



Material contents:

250 grams ground beef (pork/beef/chicken)
3-4 pieces of cabbage, coarsely chopped
1 scallion, finely sliced
1 tablespoon oyster sauce
1 teaspoon soy sauce
½ teaspoon pepper powder
1 tablespoon cornstarch
1 tablespoon sesame oil
2 cloves garlic, finely chopped
1 cm ginger, grated
1 teaspoon salt


How to Make Gyoza:

First, make the skin dough first. Mix flour and salt well. Make a hole in the middle, add enough hot air and stir with a wooden spoon until smooth. Stir by hand until smooth, let stand for 30 minutes.


Take the dough, round it and divide it into several parts


The next step is to make the filling. Combine all filling ingredients and mix well.


Take the flour mixture, flatten it, then add 2 teaspoons of the filling, one cubit tip until the gyoza is covered.


Prepare a teflon pan, add 1 ½ tablespoons of vegetable oil, arrange the gyoza on top of the teflon.


Turn on medium heat, fry until the bottom of the gyoza is brown.


Add half a glass of water, then cover the pan and cook until the water dries up.


Remove the gyoza from the frying pan and serve with soy sauce and minced garlic


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