Thursday, June 3, 2010

Pan Fried Gyoza 焼き餃子 Yaki Gyoza

Gyoza (餃子) is of Chinese origin but most Japanese restaurants would have this on their menu. These dumplings are almost identical to the Chinese Jiaozi which I posted a few months back.To read more about that click HERE. This is a great dish to conclude our Japanese week as we will move west to where the dish came from, so stay tuned. 
P.S Please feel free to add prawns, shitake mushroom or Chinese cabbage for different variations.

Makes 40 dumplings
you'll need;
500 g of minced chicken or pork
a cup of chopped Chinese chives 
1 egg, beated
4 garlic cloves, grated
5 cm knob of ginger, grated
1 tbs of Japanese soy
dash of cooking sake
salt to taste
Jiaozi or gyoza wrappers

for the dipping sauce;
2 tbs of Japanese soy
1 tbs of rice vinegar
1 tbs of layu 辣油 click HERE 

Place mince, egg, seasonings and chopped chives in a bowl and mix well.

Place a little filling on a piece of wrapper.

Brush a little water on the edge of the wrapper and fold it over.

Make some attractive pleats (optional)

Add a tbs of oil in a hot pan. Arrange dumplings and let it cook for 30 seconds.

Add boiling water and cover. Cook on low heat til water almost evaporate. 

Remove lid and cook on high heat for a minute, dumplings will start to crisp up.

Serve immediately with dipping sauce.

Very delicious indeed!


  1. Hi tummy! this one pun my all time fev! kdg i ganti dgn minced prawn the taste also good ;-)

  2. i love gyozas but have never made them. these look so good. i'd rather someone else cook them for me so i can concentrate on eating them :-) but one day i hope to try and make my own.

  3. This is the little one's favourite and he will be very happy to help wrapping them. Thanks buddy!

  4. tak pernah makan jadi tak boleh bayangkan bagaimana rasanya.

  5. this remind me I have so long did not make gyoza, see your delicious gyoza, i must make this soon.

  6. I like to eat jiao zi too! Yours looks so good!

  7. I normally buy the frozen ones but I am going to try making this over the weekend. It will be more delicious and better value for money too!
    I have really enjoyed your Japanese series!!

  8. I love gyoza but I prefer the original guotie or as I know the, wor tip. Great dip too although I prefer just vinegar. Great recipe as always with the Chinese chives as the key ingredient.

  9. I like the addition of chili oil in the dip! Love gyoza!

  10. Am a die hard fan of gyoza, mouthwatering here..

  11. Your gyoza looks so yummy. I always order this when I eat in a Japenese restaurant, pretty expensive too. Better make my own. Thanks for sharing!

  12. Love those dumplings! :)Look delicious and tempting!
    Hope you have a great Thursday!
    Big hugs!
    B xx

  13. Your gyoza looks super delicious and love your new header too!

  14. Harriet from CarltonJune 3, 2010 at 10:59 PM

    I always order this as my entree. I must try making this to impress my husband!

  15. ijayuji,
    Oh bikin same udang memang lebih enak lagi! :)

    Haha it is so simple you will enjoy the making part too!
    Thank you!

    I bet he would too my friend.

    Kalau belum cuba, cubalah! Makcik pasti suka rasanya.

    Sonia ,
    Thank you! This is so easy to make we must all make it more often.

    Thank you very much!

    Yes it will be more delicious and a lot cheaper!

    Mr Noodles,
    Oh yes I have posted that too. Thought this might be appropriate during my Japanese week. Chives is a must for us.

    pigpigscorner ,
    Thank you! )

    Haha that is great! :)

    Cheah ,
    Thank you! They are rather pricey. I often make a big batch and freeze them.

    Thank you very much! :)

    KL girl in MELB ,
    Oh thank you very much, that is just a quick snap of my kitchen.

  16. Perfect dumpling heaven. Not sure my pleats would be that attractive!

  17. I have no idea this is so easy to make. Must look for some chinese chives and dumpling wrappers. Can I use spring onions if chives are not available?

  18. That looks amazing. I could definitely attempt that. Yum. Thanks.


  19. Mmmm..I love dumplings. I had some minced chicken and almost made gyozas, but ended up making empanadas instead last night. Now I want to make these!! :D

  20. Tricia aka Tigger MumJune 4, 2010 at 1:44 AM

    This is one of my fav. I like making it on my own rather than getting it ready made ... no MSG. I love chive in mine, too!!!

  21. Suresh, your pics are getting better and better!

  22. I love jiaozi too! I made this at home very often but with prawns added in it ;))

  23. That is super nice...question. Where do you get these wrappers?

  24. These look excellent pan fried, I love the filling!

  25. Wow! Nice pan fried Gyoza. Nice click. • This could make for a great entry in to our Sizzling Summer Contest. check it out in SpicyTasty. you could win one of two $50 prizes.

  26. YES, yes, YESSSSS! I think you have just found the key which will win my boyfriend over forever!

    This is definitely stepping a few levels above my to do list; this will be made soon!

    Thank you!

  27. I LOVE dumplings!! These look wonderful!

  28. The look so delicious...I have never made dumplings, but they are on of my favorites...I will be making them soon.

  29. Claudia,
    Thank you! It is easy to pleat with the ready made wrappers.

    penny ,
    Can't agree more :)

    CW ,
    Yes do use spring onions if you can't find Chinese chives but they are very easily available these days.

    Lou ,
    Thank you very much! Please do!

    Haha looking forward to your post on that!

    Tricia ,
    Absolutely!! :)

    Ju ,
    Oh thank you very much! This is the best I can do with my point and shoot :)

    With prawns will be even better! :)

    Jhonny walker,
    Thank you! They are available at asian grocers often next to the fresh noodles. I hope you will find them.

    5 Star Foodie ,
    Thank you very much!

    Thank you! I will certainly do that!

    Thank you! I am very happy for you :)

    Thank you!

    Thank you! Do it soon!

  30. kulitnya itu kayakkulit pangsit ya?

    1. Yeah meamang kayak kulit pangsit, cuma warnanya putih.


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