Gyoza is one of the most convenient foods to have around. I make this recipe and freeze what I don’t use right away (it makes a lot!). Since I always have a bag tucked in the freezer, when I’m feeling lazy or there’s nothing else to eat in the house, I can make an instant meal of of them. You can buy frozen gyoza at the store, but making your own is leaps and bounds better, in my opinion.
I’ve posted a gyoza recipe once before. That one is all meat, but this one incorporates napa cabbage and has a more Japanese, rather than Chinese, flavor. I’ve been making this version more often because the flavors are mild and I like that the cabbage makes the filling softer.
Adapted from Steamy Kitchen
Makes about 50 pieces
4 cups finely chopped napa cabbage (I’ve used regular cabbage and the texture was different, but still works)
1/2 tsp salt
1/2 lb ground pork
1/2 Tbsp grated ginger
3 cloves garlic
3 stalks green onion
2 tsp red miso (I’ve used white miso and I wouldn’t recommend it. The flavor is not strong enough)
1 tsp sesame oil
1/4 tsp sugar
Put the cabbage in a large bowl. Sprinkle with the salt and toss. Let it sit for at least 10 mins. If you’re using regular green cabbage, let it sit longer. Using a kitchen towel, place the cabbage in the center (you could do this in batches) and squeeze the moisture out of the cabbage by twisting. You want to get as much of the liquid out so your gyoza filling doesn’t become watery.
Put the squeezed cabbage in a bowl and add the rest of the ingredients (except the wrappers, of course). Mix using a fork or your hands until well combined.
Have a small bowl of water ready. Take a wrapper and place a heaping teaspoon of the mixture in the center. Dip your finger in the water and brush half the edge with it to moisten. Then, pleat the edge (there are many ways to do this. Steamy Kitchen has a nice photo tutorial, so I’m going to direct you there if you need more instruction). As you make these, lay them in a cookie sheet and cover with a kitchen towel so they don’t dry out. Once I fill a tray, I transfer to the freezer. When they’re frozen solid, I put them in a ziplock bag for keeping.
To fry, heat a large nonstick skillet over medium heat. Pour oil to lightly coat the pan and place gyoza in rows. Cook until browned on the bottoms, about 3 mins. Pour 1/4 cup of water into the skillet, cover, then lower heat. Cook for 2-3 mins until the skins are translucent and the filling is plump. Poke the gyoza to see if firm. If they are, increase heat and cook off the remaining liquid. If you are cooking frozen gyoza, follow instructions above, but cook covered for about 6 mins.
Serve with shoyu and vinegar or Chinese black vinegar.