Easy to make Gyoza with Crispy Lace (Japanese dumplings)

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

Mouth-watering Gyozas! Crispy on the outside, juicy on the inside. You'll be surprised by how easy it is to make these Japanese-inspired Gyoza dumplings with this a crispy lace.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Course Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine Japanese

Servings 45 Gyozas

Ingredients

  

Gyoza

• 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

Dipping Sauce

• 2 tablespoon Rice vinegar
• 2 tablespoon Soy sauce
• ⅛ teaspoon Toasted sesame oil
• ¼ teaspoon Chilli oil

Instructions

 

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.
  

Notes

Mouth-watering Gyozas! Crispy on the outside, juicy on the inside. You’ll be surprised by how easy it is to make these Japanese-inspired Gyoza dumplings with a crispy lace!

Keyword Appetiser, Dumplings, Gyozas

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.