🥟 Gyoza

Name: Gyoza
Total time: 50 min
Yield: 4
Cuisine: Japan
Ingredients: 24 round gyoza wrappers; 250 g minced pork; 150 g cabbage, finely chopped; 2 garlic cloves, grated; 1 tsp grated ginger; Salt, white pepper; 1 tbsp oil and 80 ml water for cooking; Dipping sauce: soy sauce, rice vinegar and chili oil

Origin: Japan

315kcal

per serving · 150 g

210kcal

per 100 g

14 gProtein9 g / 100 g

14 gFat9 g / 100 g

33 gCarbs22 g / 100 g

Gyoza are Japanese pan-fried dumplings: thin wheat wrappers folded around a juicy filling of minced pork, finely chopped cabbage, garlic and ginger. They are fried on one side until golden and crisp, then steamed in the same pan so the tops stay soft and tender. They are served hot with a dipping sauce, often of rice vinegar and chili oil, as a snack, side dish or with rice.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: gyoza wrapper

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

porkcabbagegarlicgingergyoza wrapper

Recipe

4 servings50 min

Ingredients

24 round gyoza wrappers
250 g minced pork
150 g cabbage, finely chopped
2 garlic cloves, grated
1 tsp grated ginger
Salt, white pepper
1 tbsp oil and 80 ml water for cooking
Dipping sauce: soy sauce, rice vinegar and chili oil

Method

Salt the cabbage, leave for 10 minutes and squeeze out the water.
Mix the pork, cabbage, garlic, ginger, salt and pepper until sticky.
Place a teaspoon of filling in each wrapper, wet the edge and fold with small pleats to seal.
Fry the gyoza flat side down in the oil for 2–3 minutes until golden.
Add the water, cover and steam for 5 minutes, then uncover and cook until the bottoms are crisp again. Serve with the dipping sauce.

How to make it lighter

Use lean minced pork and more cabbage in the filling.
Use a non-stick pan and just 1 tsp oil per batch; 1 tbsp oil ≈ 120 kcal.
Count them — five or six gyoza with a vegetable side is a sensible portion.

History

Gyoza are adapted from Chinese jiaozi, and they became widely popular in Japan after the Second World War, when people returning from northeastern China brought the dumplings home. Cities such as Utsunomiya and Hamamatsu are now famous for them.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →