I’ll never forget the summer I spent in Japan. I was 19, working as a day camp counselor on an American military base and had the entire beautiful, mysterious and eccentric country at my fingertips. Everything about Japan, from the culture, to the food and history struck a chord with me, and I still think about it almost every day.
I came back from that summer abroad with many memories, new experiences and stories to share…as well as 8 extra pounds on my body! 8 pounds on a 5’2 person is…a lot. I looked like a little marshmallow!
Several things contributed to my weight gain that summer. The worst offenders, not surprisingly, being the most delicious. ;) Yoshinoya Beef Bowls, Chu-Hi, Tokyo Style Ramen Noodles…
And Gyoza. Tons and TONS of chewy, savory, incredible Gyoza!
Commonly called “pot stickers” in Chinese cuisine, Gyoza typically consist of ground meat and vegetables which are crimped and sealed in a dough that is much thinner than pot stickers. In Japan, they’re usually served in “rows” of five and have a thin, chewy outside with a crispy, crunchy bottom. Aka, they’re one of the best things on earth
Japan was on my mind nearly every day after I left – Gyoza’s included – and I knew that recreating them at home would not only satisfy my cravings, but it would also take me back, if only for a little while, to the best summer of my life. After some searching and testing, this is the closest thing I’ve found to replicating the enticing Gyoza that I enjoyed so much during those unforgettable months in Japan.
Japanese Pork Gyoza
Makes 30 gyoza
Ingredients:
1 cup cabbage (or coleslaw mix)
1 egg
1 Tablespoon soy sauce
2 green onions, sliced
2/3 lb pork (could use ground turkey or chicken)
30 wonton wrappers
Directions:
1. If coleslaw shreds are longer than 1/2 inch, chop them up with a knife or kitchen scissors.
2. Whisk egg and soy sauce, then add with the green onion to the cabbage. Stir to combine. Add pork and incorporate with hands.
3. Open wonton package and cover with a wet paper towel that has been wrung out, so they will not become dry and hard.
4. Working in batches, lay wonton wrappers on a clean, dry surface and spoon 1 tablespoon of pork filling into the middle of the wrappers.
(a cookie scooper works really well!)
5. Using your finger and some water, wet two sides of the wonton wrappers.
6. Fold the wrapper over and press down firmly to seal, making sure to press out any excess air from around the filling.
7. Line a cookie sheet with wax paper and lightly press the Gyoza down, creating a flat bottom so they stand up straight.
At this point, you can either freeze the Gyoza on the cookie sheet and transfer to a freezer bag once frozen through, or move forward with cooking them!
Cooking Gyoza
1. Heat 1 tablespoon vegetable oil in a skillet over medium heat.
2. Line the Gyoza up in the pan, making sure not to crowd them, and pan-fry for 2-3 minutes or until the bottoms are crisp and golden brown.
3. Add 1/3 cup water to the skillet and immediately place a lid on top. Steam for 2-3 minutes, or until the wrapper becomes transparent.
4. Remove the lid and allow the remaining water to evaporate and the bottoms to crisp back up. Shake the pan occasionally, or use a spatula, to make sure they are not sticking to the bottom of the skillet.
Enjoy with your favorite dipping sauce!
One taste of these Gyoza instantly takes me back to a tiny table in a crowded little Japanese restaurant. It makes my heart ache!
The chewy wrapper, crunchy bottom and salty filling are indescribable. It’s more than an appetizer, eating these is an experience!
I prefer to dip my Gyoza in plain soy sauce. Simple is best, I think, so you can really taste the filling. It’s only made up of 5 ingredients, but they all work together so incredibly well!
Make this recipe – nay, double it! You’ll want a stash of these to eat whenever you feel like it. They cook the same straight out of the freezer as they do fresh. How convenient is that?!
Until I make my way back to the country that has me so smitten, these will absolutely do – while they last. They certainly go fast! :D
Enjoy!
~~~~~
Have you ever been somewhere, or gone through an experience, that changed your life?
Chantal 08.25.2012
I just made these for supper. Oh My God!!! Soooo delicious. And overall pretty healthy compared to store bought or restaurant versions. I made a sauce like the lady above suggested, with rice vinegar, soya sauce, and a little sesame oil. Perfect! Totally satisfied my intense gyoza craving and the best part is that I have about 50 more in the freezer for another time! I never would have thought I could make something like this myself. Love your recipes, especially the ethnic inspired ones. Thank you!
karlitops 08.14.2012
This is so tasty and so easy to make! My husband loved it!
Stefan 07.11.2012
I made these by your recipe. They were amazing. Thank you so much.
I made a dipping sauce that tasted really good and i thought you might want to give it a try. I was serving six people and this was plenty. they had about four each
1/3 cup of soy sauce
1/3 cup of rice vinegar
about a teaspoon of sesame oil
and a tablespoon of raw cane sugar
heated in a saucepan until the sugar dissolves
delicious
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Sarah 04.25.2011
Also — you have GOT to try the ones from Trader Joe’s! There’s 200 calories in 7 of them, but I normally only eat 2-3. They seem to last me forever for only $3.50-$4.00 and they’re the best I’ve tried frozen!
Iowa Girl Eats 04.25.2011
I’ve had them – you’re right, they are awesome!
Sarah 04.25.2011
I’ve been thinking about making these for a potluck. I have a pound of chicken thighs in the freezer that I’m dying to make something with. I’m wondering if I could just grind up raw pieces to make my own “ground chicken” — I wonder if it would work out well!
Sarah 04.27.2011
These were great. I made them with pork. They’re so good I’m going to make another batch in a few days for myself and freeze them.
maria @ Chasing the Now 03.24.2011
My husband and I currently live in Japan. You are right–gyoza is one of the best things about living here and I will dearly miss it when we move back home. We go to a little Mom and Pop place every week and they make THE BEST GYOZA I have ever tried. If a restaurant offers gyoza I always order it, but nothing has compared. It’s the best.
happyliz 01.14.2011
Camp Adventure Alum here too! I did Camp in Japan 4 different times! I totally understand exactly what you are talking about! Thanks for this recipe. I tried gyoza in Japan for the first time and LOVED them. I live in Kuwait now (I teach elementary school) and they don’t allow pork here so I will just have to wait until I return home to make these!
Idols 08.06.2010
Nice blog,your blog is very interesting and I will link it
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Filomena Fesh 06.17.2010
This is a very good introduction from the highly professionals. .I enjoyed every little bit of it and I have you bookmarked to check out new stuff you post. Highly informative and thanks for posting. Regards
Brittany 06.09.2010
I just made these like an hour ago. They tasted great! Everyone loved them and they where pretty easy to make. :) I like you’re blog a lot!
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Darcy 05.19.2010
I have been buying these in bulk from sams for years, now I am going to make them fresh and save tons of money!! Thanks IGE!
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Please, can you PM me and tell me few more thoughts about this, I am really fan of your blog…
Melissa S. 03.12.2010
wow, those gyoza look amazing!!! i’ve got a head of cabbage I’ve been needing to use and have been wanting to make these things! your tutorial is great! i can’t wait to try!