are gyozas dumplings? what’s the difference?
Gyoza is a Chinese-inspired Japanese dumpling with vegetable and ground meat filling. Like Chinese potstickers, the dumplings are cooked in a skillet by pan-frying the base until golden brown & steam cooking the top.
Although the technique used to cook them through is the same, Gyozas are distinct from Chinese potsticker dumplings. They tend to have a bit more bite due to their thinner dumpling skin. This creates a crispier texture…so if you are buying the Gyoza skins, ensure they are Gyoza (not dumpling or wonton skins)!
Trust me, these easy to make Pork Gyoza with crispy lace are a must-try.
EASY DIPPING SAUCE
Simply mix rice vinegar, soy sauce, toasted sesame oil, and my easy, punchy 15-minute homemade chilli oil.
Easy to make Pork Gyoza with Crispy Lace
- 340 grams Ground pork (substitute: any choice of minced protein)
- 3-5 Cabbage leaves finely minced
- 1 Carrot finely minced
- 45-52 Gyoza wrappers
- 1 tablespoon Oyster sauce
- ½ tablespoon Soy sauce
- 1 teaspoon Ground white pepper
- ½ teaspoon Salt
- 1 teaspoon Minced garlic
- ½ teaspoon Sugar
Crispy Gyoza Lace (per 6-8 Gyoza)
- 1 teaspoon Corn flour
- ¼ teaspoon Vinegar
- Pinch of salt
- ½ tablespoon Neutral oil e.g. vegetable, canola, grapeseed etc.
- ¼ cup Water
- 1 teaspoon Flour
- 2 tablespoon Rice vinegar
- 2 tablespoon Soy sauce
- ⅛ teaspoon Toasted sesame oil
- ¼ teaspoon Chilli oil
Marinate your filling
- In a bowl, add pork, cabbage, carrot, oyster sauce, soy sauce, sugar, salt, minced garlic and ground pepper. Mix well.
- Test your marinade by cooking a bit of pork on the pan and tasting it. Adjust seasoning if required.
- If you can, set aside to marinate for at least 30 minutes/ideally overnight for the flavour to come through.
Make your dumplings
- Wrap your dumplings! I usually make dumplings in bulk (~100) and store them in the freezer for later!
- In a pan on high heat, add neutral oil. Make sure you don't skip the oil, this is necessary for crispiness!
- Pan fry the bottom of your dumplings. Add them in a spiral without overcrowding the pan. Fry until the bottoms are golden & crispy.
- Remove the lid and add a bit of water to the pan. This will steam the dumplings and cook them through. Turn the heat down to medium. Leave it for 5 minutes.
Prepare your Crispy Lace mix
- While that's cooking, whisk all slurry ingredients together. Ensure it's thin and has no clumps.
- Add your mix to the pan. It will start to bubble due to the heat.
- To finish steaming the dumplings and cooking the crispy lace, place the lid on top of the pan. Turn the pan to high heat. Leave for 2 minutes or until crispy golden brown.
- When the lace looks crispy and dumplings cooked through, remove and serve!
Simple dipping sauce
- In a bowl, add black vinegar, soy sauce, toasted sesame oil and chilli sauce.
Easy to make Pork Gyoza with Crispy Lace! Gyoza is one of my favourite side dishes to order alongside piping hot Ramen on a cold winter’s day. I loved it so much I had to learn how to make it at home and was pleasantly surprised by how straightforward the process was. It’s now something I whip up for my family at least once a month! Gyoza is traditionally served in smaller portions (as an appetiser or a side dish), but we love making them in bulk to serve as a main at home.