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Gyozas (or yaki-gyozas as these are more correctly called) are japanese dumplings. The dumplings can be either boiled, steamed, or like these panfried/boiled, which makes them yaki-gyozas.

Ingredients for gyozas

500 gr. minced lean pork. I usually use the fillet
50 wonton sheets, round or square
1 egg, large
1 garlic clove
2 spring onions
30 gr. fresh coriander
15 gr. peeled fresh ginger
2 tbsp. fish sauce
1 tbsp. oyster sauce
1 tbsp. sesame oil
1 tbsp. lime juice
4 gr. salt (half a teaspoon)
1 tbsp. sugar

You can usually get frozen wonton sheets at any asian shop, but since they are frozen, they need to be thawed before you can use them. If you are planning ahead you just need to put them in the refrigerator the day before. If you are more spontaneous about your meals and just bought the frozen sheets and need to start cooking right away, you can thaw the sheets near a source of heat, but be careful, because the sheets have a tendency to become dry, making them virtually useless.

I usually serve the gyozas with two different dippings, a chili and vinegar dressing:

Ingredients for chili vinegar dipping

1/4 dl. sugar
1/2 dl. white wine vinegar or white balsamic vinegar
1 dl. water
2 tbsp. fish sauce
1-2 chilies, depending on how spicy you want the sauce

and a peanut dipping, that is really smooth and tasty.

Ingredients for peanut dipping

1/2 dl. lime juice (approx. the juice of one and a half lime)
1 dl. salted peanuts
1/2 dl. water
1 dl. coconut milk
1 tbsp. fish sauce
1/2 tsp. salt
5 tbsp. chopped coriander

To make the gyozas, take a bowl and add the minced meat. Finely chop the garlic and spring onions finely and add to the meat. Grate the ginger and add to the meat with the rest of the ingredients. Mix everything together. I usually use my hands for this, but I guess a spoon will do too. You should let the filling rest for 15 minutes in the frige before proceeding, so now is a good time to taste that lovely white wine that you will probably be serving later.

Place the wonton sheets on your work surface and place a teaspoon of filling in the center. You probably only want to do 6-8 at a time, so don't place all the filling at once. Fill a small cup with water and dip your index finger in it and wet the edges of each gyoza, before you close them by pressing the opposite edges together. Place the closed gyozas on a plate and continue until you have done them all.

Make the dressings. For the vinegar dressing, you simply chop the chili/es finely and mix everything together. To make the peanut dressing you simply blend all the ingredients for a few seconds.

Now it's time to start cooking the gyozas. Boil a liter of water and put it next to your stove. Put a skillet over medium-high heat and add a tbsp. of oil, preferably olive oil. Wait for the skillet to become hot and place 6 gyozas on it. Let the gyozas fry for 30 seconds, then add boiling water. You should add just enough water to cover the bottom of the skillet, but no more. Put a lid on the skillet, and wait for the water evaporate. You should be able to hear when it has, because a sizzling sound will start. You should now let the gyozas sizzle for half a minute, and they will be done. Serve right away, and sit down and eat your first batch while preparing the next, and so on until you have made and eaten them all, and are probably a slightly happier person.

Serves: 48 pieces Preparation time: 30 minutes Cooking time: 15 minutes
Created: 7 years, 9 months ago
green chili 69 orange chili 6 red chili 1
Edited: 7 years, 9 months ago

Comments (2 of 2)


Closet Foodie
green chili 16 orange chili 4 red chili 2
7 years, 9 months ago

They are amazing...


Eli de la Fuente
green chili 13 orange chili 1
7 years, 9 months ago

Yo quiero!!! Me invitas a cenar? jeje

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