Yaki gyoza are Japanese pan-fried dumplings with a savory pork and vegetable filling that develops a crispy, golden bottom when seared in a hot pan. They're an easy appetizer or side dish that comes together quickly with premade wrappers.
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In a large glass bowl, massage ground pork until mushy texture. Add cabbage, onions, chives, ginger, garlic pepper and starch. Mix them well using your fingers.
In a smaller bowl, mix all liquid ingredients; soy sauce, oyster sauce, water, sesame oil, and sake together and blend well. (set aside 1/4 cup for basting)
Use the remaining sauce mix into the pork and veggies and mix them well with your fingers.
Take one gyoza wrapper and place in your palm. Add 1 teaspoon of filling in the middle. To close the wrapper, fold over top side, then make pleats on one side and press to close the wrapper. Place them on the flour coated cookie sheet and set aside.
Heat frying pan, brush sesame oil on the pan. place 2 rows of 4 gyoza. Add water halfway up to cook, and cover the pan. Bring to a boil until the water evaporates. Drizzle 1 tablespoon of sauce on gyoza and let cook 20 seconds more.
Use spatula to pick up one row of cooked gyoza and place on a clean plate, cooked side up. Drizzle basting sauce over the gyoza and serve. (Use tempura sauce for dipping)
Store cooked gyoza in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat with a splash of water until warmed through and crispy again. Uncooked gyoza freeze well for up to 3 months.
Yes. Mix the filling up to 24 hours ahead and refrigerate in an airtight container. Assemble and cook just before serving for the crispiest results.
Use medium-high heat, add oil to the pan, arrange gyoza flat-side down without moving them for 2–3 minutes until golden. Then add a splash of water, cover, and steam to cook through.
Yes. Arrange them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding an extra 1–2 minutes to the steaming step.
Serve with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil, or with sriracha for heat.
Yes. Ground chicken or shrimp work well; use the same weight. Shrimp will cook faster, so reduce steaming time by 1–2 minutes.
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