Gyoza or dumplings - your choice!

Making your own gyoza is super easy, and these flavour combinations are just perfect!

This will give you a serious boost!

If you love freshly steamed, hot gyoza in a restaurant, you’ll be delighted to learn it’s pretty easy to make at home on your own! I haven’t gone as far as making the wrappers from scratch, but maybe we’ll look at that in the future!

Gyoza/Dumplings

For 4 people, makes about 24 gyozas

Prep time: 15 minutes | Cook time: 15-20 minutes

• 1/2 small cabbage

• 1 spring onion (green onion)

• 1 thumb sized bit of raw ginger, peeled

• 1 or 2 cloves of garlic

• 1 large chicken breast fillet/minced chicken/minced pork - or for veggie/vegan option, vegetables of your choice!

• 1/2 cup of finely grated cheddar cheese

• Salt and pepper, pinch of east

• 1 tbsp sesame oil (plus a bit more for the pan)

• 24 gyoza wrappers

• 1 glass of water

Dipping sauce:

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp vinegar

• A pinch of chilli flakes or chopped chilli (optional)

Instructions

I made this recently in my Magimix Cook Expert, which was super easy! You can check that out here. However, they are really easy to make in a large pan on the hob as well, or any other appliance you may have where you can steam food easily.

Finely chop cabbage, spring onion, ginger and garlic (in a food processor if you have it), mix in the minced meat, or if you are using a chicken breast, mix that in the food processor too. For a veggie/vegan option, add your chosen vegetables in and chop them up finely with the rest of the veg. Add a pinch of salt and pepper and the sesame oil, and mix everything well.

Take a gyoza wrapper in your hand, add a spoonful of the mix in the middle of it and top it with a bit of grated cheese. Stick your finger in the water, and trace the edge of the wrapper with it (this helps it “glue” together). Fold the wrapper in half and make sure it’s securely glued together, then make three or four folds in it (see the picture above or check out how I do it in my YouTube video). Continue with each gyoza and place them in a large frying pan.

Fill the pan with water up to about 1cm, so the gyoza bases are covered by it. Splash a bit of sesame oil in as well (this will help them stick less when the water has evaporated, but you might need to add a bit more).

Steam the gyozas in the pan over medium heat until the water has all gone, and if you like to crisp up the bottom of the dumplings, you can add a bit more oil and let them gently fry in the pan. The gyozas are done when the wrappers are warm and completely soft, and if you are using meat (chicken or pork) you can use a meat thermometer to check that it has reached the needed temperature. The difference between gyoza (also known as pot-stickers) and dumplings, is that final frying of the bottom of them. The steamed and fried ones are technically gyozas, and steamed only will mean that they are dumplings. But here at The From Scratch Body I am less concerned with what we call things and more concerned with having fun with cooking and that we love what we eat! So don’t worry too much about it and play around with different methods to find what suits you.

For the dipping sauce, mix together the soy sauce, sesame oil and vinegar and add some chilli or chilli flakes if you want, and enjoy these delicious gyozas on their own or with some rice or a salad on the side!

Did you make the gyozas? Did you do anything differently? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!