Chinese-style Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, garlic, and ginger, the Chinese-style Gyoza incorporates additional Chinese seasonings and ingredients. The Chinese version often includes ingredients like Chinese chives, Shaoxing wine, and sesame oil, which give the dumplings a distinct flavor profile. Additionally, the cooking method for Chinese-style Gyoza involves both pan-frying and steaming, resulting in a slightly different texture. We alse have the original recipe for Gyoza, so you can check it out.

• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 2 cups (200g) cabbage, finely chopped 2 cups (200g) cabbage, finely chopped
• 1/2 cup (50g) Chinese chives, finely chopped 1/2 cup (50g) Chinese chives, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 round dumpling wrappers 30 round dumpling wrappers
• 1/4 cup (60ml) water, for steaming 1/4 cup (60ml) water, for steaming
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g / 7g (total / saturated)
• Carbohydrates: 20g / 2g (total / sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, cabbage, Chinese chives, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with water, then fold it in half and pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms turn golden brown.
4. 4.
   Pour 1/4 cup of water into the skillet, cover with a lid, and steam the dumplings for 6-8 minutes until the filling is cooked through and the wrappers are translucent.
5. 5.
   Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottoms of the dumplings.
6. 6.
   Transfer the Chinese-style Gyoza to a serving plate and repeat the cooking process with the remaining dumplings, adding more oil as needed.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option.
• Chinese chives — If Chinese chives are not available, you can substitute with regular chives or green onions.
• Shaoxing wine — If you cannot find Shaoxing wine, you can use dry sherry as a substitute.
• Dumpling wrappers — You can find pre-made dumpling wrappers at Asian grocery stores or make your own using a simple flour and water dough.

Tips & Tricks

• To prevent the dumplings from sticking to the pan, make sure to use a non-stick skillet or a well-seasoned cast-iron skillet.
• For a crispy texture, you can add a little more oil and pan-fry the dumplings for a few extra minutes after steaming.
• Serve the Chinese-style Gyoza with a dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil for added flavor.
• If you have leftovers, you can freeze the uncooked dumplings for future meals. Just place them on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer bag.

Serving advice

Serve the Chinese-style Gyoza as an appetizer or a main course. Arrange them on a platter and garnish with sliced green onions and a sprinkle of sesame seeds. Provide a dipping sauce alongside the dumplings for an extra burst of flavor.

Presentation advice

Arrange the Chinese-style Gyoza neatly on a serving platter, making sure the pleated edges are visible. Garnish with a few fresh cilantro leaves for a pop of color. Serve the dumplings while they are still hot and steamy to enhance their visual appeal.