A few years ago, we went on a bike tour in Kyoto, Japan and the tour leader took us to his favorite gyoza shop in his neighborhood. It was hands down the best gyoza we have ever had. This inspired us to make our own homemade gyoza with a twist – gyoza with green spinach wrappers!
Gyoza is a dumpling filled with meat and vegetables, wrapped with a thin envelope of dough. Think of it as a delicious envelope filled with meat and veggies. Originating in China, these dumplings are immensely popular in Japan. During World War II, Japanese soldiers were exposed to jiaozi (Asian dumplings) in Northern China. The Japanese loved the dish so much, they recreated it. In fact, gyoza is the Japanese pronunciation of jiaozi!
There are three main types of gyoza with Yaki Gyoza (pan fried) being the most popular. Yaki Gyoza are pan fried on a skillet, giving it a crispy bottom while maintaining the soft, juicy-ness within. Sui gyoza are boiled and often served in a light broth. Age gyoza are crispy deep fried gyoza found mostly at Chinese and specialty gyoza restaurants.
The green spinach wrappers we used are infused with spinach puree. It doesn’t taste different in our opinion, but it’s nice to know that there are added nutrients. And we just love the color!
0.5 lb lean ground pork
0.5 lb peeled and deveined shrimp
1 cup of minced green or napa cabbage
1 tbsp minced ginger
2 tbsp soy sauce
2 tsp sesame oil
Salt and pepper to taste
Spinach gyoza wrappers
1 tbsp ghee
For dipping sauce
Sambal chili sauce
- Combine pork, shrimp, ginger, soy sauce, sesame oil, and a little bit of pepper and salt and pulse in food processor
- Microwave a tsp of the gyoza filling for about 50 sec to taste. Add more salt or pepper if necessary
- Place a tsp of gyoza filling into the center of the gyoza wrapper and use your finger to wet a line around half of the gyoza wrapper and fold it over. You can either pleat the ends or use a fork to seal the gyoza
- Heat a pan up and coat it with ghee
- Place wrapped gyoza into the heated pan and flip once one side is brown
- Then place 1/4 of a cup of water straight into the pan and close a lid over it.
- Remove lid and let water evaporate
- Flip gyoza over to brown both sides
- Enjoy with gyoza dipping sauce
-Using less water is better than more water when making gyoza because the wrapper can break with too much water
-Smaller amounts of filling is better for gyoza to ensure a good seal
-You can use vegetable oil instead of ghee. We just wanted to try frying it with ghee because we like the buttery taste it adds to the gyoza
Gyoza is always a good compliment to any main dish, but really shines as one of our favorite bar foods. A good beer and gyoza will always put us in a state of nirvana – maybe that’s more the beer, but who knows. Let us know your favorite type of gyoza!