Crispy Bottom Gyoza
Japanese dumplings with a juicy filling, pan-fried golden brown on the bottom and gently steamed on top.
- Preparation
- 40 min
- Cook/bake time
- 15 min
- Total
- 55 min
- Difficulty
- Medium
- Calories
Japanese dumplings with a juicy filling, pan-fried golden brown on the bottom and gently steamed on top.
Japanese dumplings with a juicy filling, pan-fried golden brown on the bottom and gently steamed on top. This dual technique of frying and steaming in the same pan is what sets gyoza apart from all other dumplings. With ready-made wrappers from the Asian market, they are much easier than they look.
Gyoza undergo two cooking methods in one pan. The bottom fries dry at over 150 °C to form the crust, then the lid seals the pan and the added water steams the top perfectly at exactly 100 °C. Both at the same time is impossible: steam prevents browning, and dry heat would make the dough hard on top before the filling is cooked through.
Mix the finely chopped Napa cabbage with the teaspoon of salt and let it sit for fifteen minutes. Then take it in portions in your hands and squeeze it out as hard as you can. A surprising amount of water will come out, and that is exactly the point: cabbage that is too wet makes the filling watery and softens the dough from the inside when folding.
Mix the ground pork with the squeezed cabbage, scallions, garlic, ginger, soy sauce, and sesame oil. Stir the mixture vigorously in one direction for a good minute until it becomes slightly sticky and holds together. This binding ensures that the filling remains juicy during cooking and does not fall apart.
Place a wrapper on the palm of your hand and put a scant teaspoon of filling in the middle. Run a wet finger along the edge, fold the dough together, and press it firmly in the middle first. Then make three to four small pleats on one side and press them against the smooth back. Place the finished gyoza bottom down on a floured board so they keep their shape.
Heat the oil in a non-stick pan with a lid over medium-high heat and place the gyoza close together in it. Fry them for two to three minutes until the bottoms are golden brown. Now pour in the water, which will sizzle vigorously, and immediately put the lid on. After six minutes, the water will have evaporated and the dough on top will be cooked translucent.
Remove the lid and let the gyoza continue to fry without liquid for another one to two minutes until the bottoms are really crispy again and release from the bottom of the pan on their own. Turn them out onto a plate with the crispy bottom facing up. Mix the ingredients for the dip and serve it alongside.
Replace the ground meat with 250 g chopped shiitake and 150 g crumbled firm tofu, otherwise identical.
Replace half of the ground meat with finely chopped shrimp, this makes the filling particularly juicy.
| Calories | 519 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 51 g |
| – of which sugar | 2 g |
| Fat | 23 g |
| Fiber | 3 g |
In the Asian market, they are usually in the freezer section. They are also called gyoza wrappers. Wonton wrappers are square and slightly thinner, but work in a pinch.
Yes, that is actually ideal. Frozen raw, they keep for two months and are fried straight from the freezer, without thawing.
Either there was too little oil in the pan or you moved them too early. When the bottom is really crispy, they release on their own.
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Marit
22. Juli 2026
Etwas Arbeit, aber es lohnt sich. Zu zweit gefaltet macht es sogar Spaß.
Arne Schuster
18. Juli 2026
Erstes Mal Gyoza gefaltet, sah nicht perfekt aus, hat aber fantastisch geschmeckt. Der Rest liegt jetzt im Froster.
Dave Quinn
15. Juli 2026
Folding takes practice but that crispy bottom is so satisfying.
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
