Prepare to embark on a delightful culinary journey to Japan with a dish that has captured hearts and palates worldwide: Gyoza! Imagine a perfect little package, expertly crafted, that promises a symphony of textures and flavors. These beloved Japanese dumplings are a true marvel, boasting a famously crispy, golden-brown bottom from being pan-fried, while the delicate top remains tender and moist from being perfectly steamed.

Inside, you'll discover a wonderfully juicy and savory filling, typically a harmonious blend of ground meat (often pork) and finely chopped vegetables like cabbage, nira (garlic chives), and ginger. It's this irresistible combination of a crisp exterior and a succulent interior that makes Gyoza such an addictive treat, perfect as an appetizer, a side dish, or even the star of your meal. You'll find them everywhere in Japan, from bustling street stalls to elegant restaurants, a testament to their universal appeal.

Whether you're new to Asian cuisine or a seasoned foodie, Gyoza offers a comforting and immensely satisfying experience. Their versatile nature means they pair wonderfully with a simple bowl of rice or a refreshing salad, making them a fantastic addition to any German or European kitchen seeking a touch of international flair. Get ready to fall in love with these bite-sized bundles of joy!

Fun Fact: Did you know that Japanese Gyoza are actually believed to be an adaptation of the traditional Chinese jiaozi? Brought back to Japan by soldiers after World War II, they quickly evolved into their own distinct style, characterized by a thinner wrapper and that signature pan-fried crispiness! The essential dipping sauce typically includes soy sauce, rice vinegar, and a touch of chili oil or sesame oil for that extra kick.

Serves

For 2 Persons Preparation Time ca. 30 Minuten

Ingredients

• 300g ground pork
• 1/2 napa cabbage (about 300g), finely chopped
• 2 green onions (scallions), finely chopped
• 1-inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (for filling)
• 1 tablespoon sake (for filling)
• 1 teaspoon sesame oil (for filling)
• 1/2 teaspoon salt (for filling, and for cabbage)
• Pinch of black pepper
• 30-40 round gyoza wrappers
• 1 tablespoon vegetable oil (for cooking)
• 1/2 cup water (for steaming)
• 2 tablespoons soy sauce (for dipping)
• 1 tablespoon rice vinegar (for dipping)
• 1/2 teaspoon chili oil (rayu), optional (for dipping)

Instructions

• Prepare the Cabbage: Sprinkle the finely chopped napa cabbage with 1/2 teaspoon of salt. Let it sit for 15 minutes to draw out excess moisture. Squeeze out as much water as possible using a clean cloth or paper towels.
• Make the Filling: In a large bowl, combine the ground pork, squeezed cabbage, chopped green onions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 tablespoon sake, 1 teaspoon sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined.
• Assemble the Gyoza: Place a gyoza wrapper in the palm of your hand. Spoon about 1 tablespoon of filling into the center. Moisten the edge of half the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, then create small pleats along the moistened edge, pressing firmly to seal. Repeat with remaining filling and wrappers.
• Pan-Fry the Gyoza: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Place the gyoza in a single layer, ensuring they do not touch. Fry for 2-3 minutes until the bottoms are golden brown and crispy.
• Steam the Gyoza: Pour 1/2 cup of water into the pan. Immediately cover with a lid and reduce heat to medium. Let the gyoza steam for 5-7 minutes, or until the water has evaporated and the wrappers are translucent and cooked through.
• Serve: Remove the lid and let any remaining water evaporate completely, allowing the bottoms to re-crisp slightly if desired. Transfer the gyoza to a serving plate.
• Prepare Dipping Sauce: In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/2 teaspoon chili oil (if using). Serve the gyoza immediately with the dipping sauce.