Gyoza (Dumplings) with Soy Dipping Sauce

“A delicate bite of crispy perfection, filled with savory goodness, and paired with a rich soy dipping sauce for the ultimate flavor experience.”

The Story Behind Gyoza (Dumplings)

Gyoza, or Japanese dumplings, have become a favorite dish in many kitchens around the world. These little pockets of savory filling encased in delicate, crispy wrappers are a delicious balance of textures and flavors. One of my personal favorite ways to enjoy gyoza is as a pre-starter to share with friends, accompanied by a cold beer.

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About The Recipe

These gyoza are made with a classic pork and cabbage filling, seasoned with ginger, garlic, and a hint of soy sauce. The dumplings are perfectly browned on one side, then steamed to cook through, ensuring a delicate texture and flavor. To give the dish a special Thomy Twist, we add finely chopped scallions to the filling for extra freshness, and a drizzle of chili oil on top for a touch of heat. These small adjustments bring out even more depth and complexity while keeping the dish light and savory, creating the perfect balance.

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Ingredients

For the Gyoza Filling:

• 250g ground pork (or chicken, if preferred)
• 1 cup napa cabbage, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1/2 tsp pepper
• 1/4 cup finely chopped scallions (for Thomy Twist)
• 1 pack of gyoza wrappers (about 20 pieces)
• 1 tbsp vegetable oil (for frying)

For the Soy Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar (optional)
• 1 tsp chili oil (optional)
• 1/2 tsp chopped green onions (for garnish)

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Instructions

1. Prepare the Gyoza Filling:
   • In a bowl, combine the ground pork, finely chopped cabbage, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, pepper, and finely chopped scallions. Mix well until everything is thoroughly combined.
   • Lay out the gyoza wrappers on a clean surface. Place a small spoonful of filling in the center of each wrapper.
   • Wet the edges of the wrapper with a little water and fold the wrapper over the filling to create a half-moon shape. Pinch the edges to seal the dumpling tightly, pleating the edges for a traditional look.
2. Cook the Gyoza:
   • Heat a non-stick skillet over medium-high heat and add vegetable oil. Once the oil is hot, add the gyoza to the pan, flat-side down, and cook for about 2-3 minutes, or until the bottoms are golden brown and crispy.
   • Add about 1/4 cup of water to the pan and cover immediately with a lid. Let the gyoza steam for another 4-5 minutes until cooked through. Remove from the pan and set aside.
3. Prepare the Soy Dipping Sauce:
   • In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar (if using), and chili oil (if using). Stir until the sugar dissolves. Garnish with chopped green onions.
4. Serve:
   • Serve the gyoza hot with the soy dipping sauce on the side for dipping. Drizzle a little more chili oil on top for an extra kick.

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Thomy Twist

Add a dash of chili oil to the dipping sauce or drizzle it on top of the gyoza to introduce a subtle yet vibrant heat, enhancing the flavors of the filling. The addition of scallions in the filling brings a fresh and slightly pungent contrast to the richness of the pork and cabbage.

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Elevate the Experience

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Why You’ll Love This

These Gyoza (Dumplings) are crispy, savory, and packed with flavor. The perfect combination of textures from the crispy bottom and soft top, complemented by the umami-packed soy dipping sauce, makes for an unforgettable bite. The Thomy Twist with scallions and chili oil adds an extra layer of flavor and depth, making these dumplings even more memorable.