Gyoza dumplings are pretty simple to put together, plus they can be steamed or pan-fried! I like lamb gyoza because the stronger flavor of the lamb pairs well especially with bulgogi sauces.
Prep Time: 30-45 minutes
Cooking Time: 30 minutes
- 1 lb. lamb meat, ground/minced
- 2-3 cabbage leaves, minced
- 4-6 mushrooms, such as shittake or bella, minced
- 1/4 cup bulgogi sauce OR 1 Tbsp. soy sauce, 1 tsp. mirin, 1 tsp. sesame oil
- Optional fillings (minced): carrot, green onion, spinach, leek
- Vegetable oil, such as canola, for frying
- 1 package gyoza dumpling wrappers
- Frying pan or cast iron skillet with lid
- Measuring cup(s)/spoons
- Chopping knife, wooden spoon
- Cutting board
- Small bowl for mixing the filling, bowl for holding water
- Pot, Bamboo steamer, parchment paper or cabbage leaf if steaming
- Wash hands. Place the ground lamb meat into a bowl. Chop into fine pieces your filling vegetables such as the cabbage leaves, mushrooms, carrots, etc. add in 1/4 cup bulgogi sauce OR 1 tsp. each of soy sauce, mirin, and sesame oil. Mix together by hand until well incorporated.
- Add 1-2 tsp filling to the center of your wrapper (smaller amount the smaller the wrapper is). Water the edges of the wrapper with your finger. There are several ways to fold the gyoza. I was taught a technique similar to 3 in the link. Fold all your available wrappers.
- For steamed dumplings: Place the bamboo steamer into a pot with boiling water. Don’t let the water touch the level you are using to steam. Place a cabbage leaf or parchment paper inside and place dumplings in. Steam for 6-8 minutes. When you open the lid be careful because steam can scald! Remove with tongs and serve.
- For pan-fried dumplings: Place a small amount of oil into the frying pan on medium-high heat. Add in gyoza, but overcrowd the pan. Cook until the bottoms become crisp. If the pan is too hot, you can turn it down. Once the crisp you want is achieved, add in about 1 Tbsp. of water, and cover with the lid. Cook for another couple minutes. Remove and place on a paper towel to absorb any leftover oil or water. Serve.
- For the steamed or pan-fried dumplings a side of rice goes well with it. Though we tend to eat it as our only plate for dinner.
What to do with leftover dumpling filling? I usually end up with some leftovers, sometimes quite a lot. I usually save the extra in a sealed container, refrigerate, and cook it up the next day. The filling goes good with a bowl of rice or added to another wrap such as a tortilla.