Forget about popiah parties. Why not throw a potsticker party next time? While there’s no instant gratification, I imagine wrapping gyozas to be a pretty fun group activity. Gyozas, pot stickers (or porkstickers in this case), dumplings, mandu (만두), jiaozhi (饺子) or however you call it, it’s not an uphill task to hand make them yourself 🙂
I had some leftover ingredients from CNY – cabbage and spring onions. Which is about half of what goes into gyoza stuffings. I’ve not been a great fan of gyozas, mainly because they contained spring onions. But after trying gyozas at Gyoza King and Gyoza-ya, they seemed more appealing.
After dinner one night, I embarked on my first gyoza-making experience. #ThingsIDoAt9PM
This looks pretty scary but it smelled pretty good as I mixed it around.
Neat little packages. Years of playing with playdoh have culminated in this. Parents – should you need a reason to buy playdoh for your kid, this is it!! Years later, they may fry you some handmade gyozas.
I am clueless about how to balance a bowl on a wok and steam food but this Braun steamer makes it an absolute cinch. I know that airfryers are all the rage now but this trusty Braun steamer is great for reheating dumplings – bazhang and other healthy foods you want to steam. All I did was fill the bottom trough with water, place the gyozas on top and turn the timer to 18 minutes. You don’t even need to monitor them cooking as it turns off once the time is up!
What happened there? 😂
It may seem like the amount of filling you put into the gyoza is measly but this halved gyoza says otherwise. The tendency to fill the gyoza with a generous portion often results in it exploding gyozas.
- Gyoza wrappers
- 250 – 300g minced pork
- 1 tbsp minced ginger
- 1 – 2 bunches of spring onions, chopped
- 4 cloves of garlic, minced
- 1/2 egg, beaten
- 3tbsp soy sauce
- 3 tbsp sesame oil
- 3 – 4 large “leaves” of chinese cabbage, green onions,
Just do it
- In a large bowl, combine pork, ginger, garlic, soy sauce, egg, sesame oil and cabbage. (AKA everything except your gyoza skins)
- Place 1 teaspoon of the fillings into each gyoza skin and wrap/fold the edges. Some blogs recommend using water to moisten the edges but doing so did nothing for me. Perhaps the moisture from your hands (in humid Singapore) is sufficient to seal the deal.
- COOK em!
- Frying instructions – see below
- Steaming – let them sit for 15-20minutes.
Thoughts to self
I had no idea how the fillings would taste because I could not stick my finger in (hello raw pork!!) to taste it. I guess that is when your dipping sauce comes in, to help save the day should your dumplings end up tasting less than satisfactory.
Next time, I will try making a dipping sauce!
Instructions for Frying the Gyozas
- Sear the dumplings in a skillet: Pour about 1 tbsp of oil into a pan and warm over high heat. When the oil is shimmering, arrange the gyozas in the pan as close as they’ll fit without actually touching. Cook until the bottoms have turned brown and golden.
- Add 3 tbsp of water to the pan: Pour 3 tbsp of water into the pan — the water will immediately sizzle and begin to steam.
- Cover the pan and lower the heat: Cover the pan immediately and reduce the heat to low.
- Cook the gyozas for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen:When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut one open to check).
- Transfer to a plate and serve: Transfer the cooked gyozas to a plate and serve with soy sauce or other dipping sauce.
Thanks and acknowledgement
Thank you AllRecipes for the recipe. The 237 reviews have made me confident that following your recipe would yield tasty results. I was inspired by Cook Smarts, a meal planning subscription service – they provide recipes only and no raw ingredients, unlike others like Blue Apron. You can try out the meal plans at Cook Smarts, which come with 3 free plans (for 3 weeks) with no requirement to key in your credit card details.
Thank you kitchn for teaching me how to fry the gee-yozas!
Thank you to my greatest fan and guinea pig – Melanie Lim. The one who gives encouraging feedback (by eating my food!) and honest opinions when it looks meh. For these gyozas, she said, “It tastes like the ones outside leh!” I was like, “Errr, even when I bought $4+ minced pork from Cold storage and handmade these fresh gyozassss??” HAHA, I shall just take it as a compliment. So there ~.
- Minced pork – $4.40
- Gyoza skins – $1.7
- Cabbage – $2.10
- Spring onions – $0.80
- Ginger – $2.5
- Garlic, soy sauce, sesame oil (from home)
I recommend trying this as the bulk of the costs comes from the minced pork. While it may be cheaper buying frozen gyozas from a Korean supermarket (they also taste very good) and also less time consuming, you have control over what goes into each gyoza. 🙂
It will be hard for me to look at and eat gyozas the same way after I have tried my hand at making them.