Japanese Yaki Gyoza (Fried Dumplings) 焼き餃子の作り方


Japanese Yaki Gyoza (Fried Dumplings)


白菜 1枚(100g)

┌豚挽き肉 250g
│長葱のみじん切り 1/2本分
│にんにくのみじん切り 1片分
│ごま油 大さじ1
│醤油 小さじ1
└胡椒 適量
餃子の皮(大判) 14枚
サラダ油 適量
酢醤油 適量
ラー油 お好みで



How to Make Japanese Yaki Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 14 big dumplings or 24 small dumplings

1 leaf (100g=3.5oz.) Chinese cabbage
* 250g (8.8oz.) ground pork
* 1/2 chopped long onion
* 1 clove chopped garlic
* 1 tbsp. sesame oil
* 1 tsp. soy sauce
* cracked black pepper
14 big gyoza wrappers
cooking oil
soy sauce
la-yu / raayu (Chinese spicy sauce) if preferred

1. Boil water in a large pot. Add Chinese cabbage from the stem part. Boil Chinese cabbage for about one minute. Drain and soak in cold water (or use running water) to cool. Squeeze the Chinese cabbage to remove the excess water (use paper towel if you have).
2. Finely chop the Chinese cabbage.
3. Put the chopped Chinese cabbage and A in a bowl. Then mix well by hand (hand is better but using back of a spoon is okay) until all ingredients are combined and smooth.
4. Place the gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with a mixture of soy sauce, a little vinegar, and a drop or two of la-yu if preferred.

Of course, it goes great with white rice! Perfect for bento, too!
But I prefer no garlic but ginger for bento 😉


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