Taiwanese-style Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, and garlic chives, the Taiwanese adaptation incorporates additional ingredients such as shrimp, water chestnuts, and Taiwanese five-spice powder. The seasonings are also adjusted to include soy sauce, sesame oil, and chili oil, giving the dumplings a distinct Taiwanese flavor profile. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 1 cup (150g) cabbage, finely chopped 1 cup (150g) cabbage, finely chopped
• 1/2 cup (75g) water chestnuts, finely chopped 1/2 cup (75g) water chestnuts, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Taiwanese five-spice powder 1 teaspoon Taiwanese five-spice powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon chili oil 1 tablespoon chili oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 15g / 6g (total / saturated)
• Carbohydrates: 18g / 2g (total / sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, shrimp, cabbage, water chestnuts, garlic, green onions, ginger, five-spice powder, soy sauce, sesame oil, chili oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water. Fold the wrapper in half and pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the gyoza in a single layer and cook for 2-3 minutes, until the bottoms are golden brown.
5. 5.
   Pour the water into the skillet and cover immediately. Cook for an additional 5 minutes, or until the water has evaporated and the gyoza are cooked through.
6. 6.
   Remove the gyoza from the skillet and serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This will ensure a clean and pleasant texture in the dumplings.

Tips & Tricks

• To achieve a crispy texture, you can pan-fry the gyoza for an additional 1-2 minutes after steaming them.
• If you prefer a spicier kick, add a few drops of hot chili oil to the filling mixture.
• Serve the gyoza with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.
• If you're short on time, you can use store-bought gyoza wrappers instead of making them from scratch.
• Freeze any leftover uncooked gyoza on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen for a quick meal.

Serving advice

Serve the Taiwanese-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 on the side for an extra burst of flavor.

Presentation advice

Arrange the gyoza neatly on a plate, ensuring that the pleated edges are visible. Garnish with a few cilantro leaves for a pop of color. Serve with a side of dipping sauce and a small dish of chili oil for those who enjoy a spicy kick.