How to Make Yaki Gyoza (Fried Dumpling Recipe)
About this recipe
Yaki Gyoza, or fried dumplings, are a delicious treat with a crispy exterior and juicy filling. This recipe from Cooking with Dog shows you how to make them from scratch, ensuring every bite is packed with flavor.
With a mix of ground pork, fresh vegetables, and a few key seasonings, these gyoza are not only easy to prepare but also perfect for sharing. Follow along to create a dish that's sure to impress!
Ingredient notes
- Ground pork can be substituted with chicken or tofu for a different protein option.
- Nira, or garlic chives, can be replaced with green onions if needed.
Tips from Cooking with Dog's video
- Kneading the ground pork until it's gooey helps create a juicy filling when cooked.
- Letting the filling rest in the fridge for 30 minutes allows the flavors to meld together for a better taste.
- Sprinkling flour on the baking sheet helps achieve extra crispiness for the gyoza.
No life story here — the video and the recipe are the whole point. All credit to Cooking with Dog: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the cabbage leaf into strips and chop them into small pieces (about 1/8 inch).
- 2
Slice the onion wedge, leaving the root part attached, and chop it into small pieces (also about 1/8 inch).
- 3
Chop the garlic chive stems and cut the leaf parts in half, then chop them into fine pieces.
- 4
Grate the garlic clove and ginger.
- 5
In a bowl, knead the ground pork until it becomes a bit gooey.
- 6
Add soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic, grated ginger, and oyster sauce to the ground pork and knead the mixture thoroughly.
- 7
Add the chopped cabbage, onion, and garlic chives to the mixture and lightly stir until evenly mixed.
- 8
Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to blend.
- 9
Sprinkle flour on a baking sheet to help with crispiness.
- 10
Scoop the filling and spread it onto the gyoza skins. Wet the edges of the gyoza skins.
- 11
Fold the skins in half and form pleats on one side, then place the gyozas on the baking sheet.
- 12
To make the gyoza sauce, mix black vinegar and soy sauce in a bowl and stir lightly.
- 13
Heat sesame oil in a frying pan over medium heat and line up half of the gyozas in the pan.
- 14
Pour boiling water into the pan until the gyozas are half covered, then cover with a lid and cook for about 5 to 6 minutes.
- 15
When the water has evaporated and the gyozas start to sizzle, add more sesame oil between the gyozas and replace the lid, cooking for an additional 1 to 2 minutes.
- 16
Once the bottoms of the gyozas are golden brown, remove them with a spatula and serve them bottom side up on a plate.
Heads up — we had to guess a little:
- Inferred a small amount for pepper as a pinch.
- Inferred Chinese Soup Base as an alternative to oyster sauce.
Credit where it's due: this recipe was transcribed from Cooking with Dog's original video on YouTube. Follow them there — it's their dish.
Are you Cooking with Dog? Claim this page or ask us to take it down. Your call, always.
