🧄 Gyoza (Wrappers & Filings) +

41 steps

Prep:1hCook:30h

These wrappers are ideal for pan-frying, giving you that golden crisp edge with a hint of sesame depth.

Updated at: Thu, 07 Aug 2025 19:48:29 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories46.6 kcal (2%)

Total Fat1.6 g (2%)

Carbs6.2 g (2%)

Sugars0.2 g (0%)

Protein1.7 g (3%)

Sodium81.3 mg (4%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Instructions

Wraps

Step 1

Mix the Dough In a large bowl, combine the plain flour, bread flour, and sesame oil. Slowly pour in the boiling water while stirring with chopsticks or a fork until the mixture becomes crumbly.

Step 2

Form and Rest the Dough Gather the dough into a ball and wrap it tightly in cling wrap. Let it rest for 30 minutes at room temperature to hydrate and relax the gluten. During the waiting time, go to blanch the Cabagges

Step 3

Knead and Roll Unwrap the dough and knead it on a lightly floured surface for about 5 minutes until smooth. Divide into two portions and roll each out to about 0.04 inch (1 mm) thickness.

Step 4

Cut the Wrappers Use a round cutter (about 3.5 inches or 9 cm in diameter) to cut out circles. Dust lightly with flour to prevent sticking. (9 g each wrap for 1 mm thicknesses)

Step 5

Final Touch Roll each circle slightly thinner (specially on the border) if needed. Shake off excess flour before using to wrap your filling.

Step 6

These wrappers are ideal for pan-frying, giving you that golden crisp edge with a hint of sesame depth.

1. Blanch the Cabbages

Step 7

Bring a large pot of water to a boil.

Step 8

Add 100 g green cabbage and 150 g Chinese cabbage (napa), finely chopped.

Step 9

Blanch for 30–45 seconds until just softened.

Step 10

Drain immediately

Step 11

DO NOT - Squeeze out excess moisture

Step 12

Let cool on the refrigerator

2. Mix Aromatics

Step 13

Finely chop:

Step 14

2 green onions

Step 15

2 cloves garlic

Step 16

50 g nira (garlic chives)

Step 17

Grate 5 g ginger with its juice.

3. Prepare the Pork Base

Step 18

In a bowl, mix 155 g ground pork with:

Step 19

7.5 ml sake (optional)

Step 20

7.5 ml toasted sesame oil

Step 21

7.5 ml soy sauce

Step 22

5 g red miso paste

Step 23

5 ml oyster sauce (optional)

Step 24

0.5 g freshly ground black pepper

4. Add Slurry for Binding

Step 25

Mix 10 g cornstarch with 30 ml water.

Step 26

Stir into the pork mixture until it forms a smooth, sticky paste.

5. Combine Everything

Step 27

Add the blanched cabbages, chopped aromatics, and ginger to the pork mixture.

Step 28

Knead thoroughly until evenly distributed and cohesive.

Gyoza Skirt Slurry

Step 29

2.5 g cornstarch (≈ 1½ tsp)

Step 30

2.5 g all-purpose flour (≈ 1½ tsp)

Step 31

120 ml water (½ cup)

Step 32

0.5 g baking soda (≈ ⅛ tsp)

Step 33

2.5 ml rice vinegar (½ tsp)

Step 34

2.5 ml toasted sesame oil (½ tsp)

🔥 Cooking Instructions

Step 35

Heat 1 tbsp oil in a nonstick or carbon steel pan over medium heat.

Step 36

Arrange gyoza flat-side down in a single layer.

Step 37

Pan-fry for 2–3 minutes until bottoms are lightly golden.

Step 38

Pour slurry evenly around the dumplings.

Step 39

Cover and steam for 3–4 minutes until water mostly evaporates.

Step 40

Uncover and crisp: Let the remaining slurry cook off and form a golden lace.

Step 41

Flip or slide onto a plate in one piece.

Notes

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🧄 Gyoza (Wrappers & Filings) +

Nutrition balance score

Nutrition per serving

Ingredients

Wraps

🧄 Filling Ingredients

Gyoza Skirt Slurry

Instructions

Wraps

1. Blanch the Cabbages

2. Mix Aromatics

3. Prepare the Pork Base

4. Add Slurry for Binding

5. Combine Everything

Gyoza Skirt Slurry

🔥 Cooking Instructions

Notes

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