Cheesy Gyoza
Cheesy gyoza is a creative twist on the traditional Japanese dumpling, blending savory fillings with the rich, creamy addition of melted cheese. Typically, gyoza are filled with a combination of ground pork (though chicken, beef, or plant-based alternatives can also be used) along with finely chopped vegetables such as cabbage, garlic, ginger, and mushrooms.
What sets cheesy gyoza apart is the addition of cheese, usually mozzarella or another type of cheese that melts well, giving the dumplings a gooey, indulgent center. The dumplings are pan-fried until crispy on the bottom and then steamed to perfection, creating a delightful contrast between the crispy exterior and the soft, cheesy interior. This fusion of textures and flavors makes cheesy gyoza a crowd-pleasing snack or appetizer with a comforting, rich twist.
Gyoza Variations
In Japan, gyoza are typically enjoyed as a side dish, appetizer, or snack, often paired with ramen or served with a refreshing dipping sauce. The most common type of gyoza is yaki-gyoza, which are pan-fried to achieve a crispy bottom and a juicy, flavorful filling. Here is the link to my traditional homemade gyoza. However, other variations are also popular, such as the following:
Yaki-Gyoza: Most common type of gyoza. Pan-fried dumplings that are crispy on the bottom and tender on the top. This is the most popular style in Japan.
Mushi-Gyoza: Steamed dumplings that are soft and juicy, often served in bamboo steamers.
Sui-Gyoza: Boiled dumplings that have a soft, delicate texture. Often served in a light broth.
Age-Gyoza: Deep-fried dumplings that are crunchy and golden brown. A delicious, albeit less common, variation.
Cheesy Gyoza
- Total Time: 1 hour 5 minutes
Description
Cheesy gyoza is a fusion of traditional Japanese dumplings and melted cheese, combining a crispy, savory exterior with a rich, gooey center.
Ingredients
Dumpling Wrapper (or you can just buy store-bought):
- 2 c flour
- 1/2 c water
- Pinch of salt
Dumpling Filling:
- 1 lb ground pork
- 3 leaves napa cabbage, thinly chopped
- 6 shiitake mushrooms, thinly chopped
- 1 tbsp roasted sesame oil
- 2 tbsp soy sauce
- 1 tsp salt
- 2 tsp black pepper
- 2 cups mozzarella cheese
Instructions
- If you are baking your gyoza instead of pan-frying (instructions for both methods below), preheat your oven to 400 F (200 C).
- In a large bowl, combine the flour, salt, and water while mixing with your hands until a dough starts to form (Note: Because I live in a fairly dry climate, I usually need to end up using about 3/4 c water. The end result should be fairly elastic, but not too wet).
- Onto a flat surface, sprinkle some flour. Knead the dough on it for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
- After resting, divide the dough into 36-38. Work with one portion at a time, keeping the others covered to prevent drying out. Take one dough ball and flatten it with your palm. Using a rolling pin, roll it into a thin circle, about 3-4 inches in diameter.
- Repeat the rolling process with the remaining dough balls and dust each wrapper lightly with flour to prevent sticking and stack them as you go.
- Begin making the gyoza filling. To a bowl, add all of the filling ingredients (except for the cheese) and mix to combine with your hands.
- To a wrapper, add about 1 1/2 tbsp–if you are using homemade dumpling wrappers (or 3/4 tbsp for store-bought dumpling wrappers)–of the filling to the middle. Then place about 1/2 tbsp of mozzarella cheese on top.
- Begin wrapping the gyoza by pinching the center of the wrapper in half into a half-moon shape. Hold the gyoza in one hand and use the other hand to create pleats. Start on one side of the center pinch and make small pleats (about 2-4) towards the center, pinching each pleat firmly to seal. Repeat on the other side for a total of 4-8 pleats. Repeat with each gyoza wrapper. Follow the steps below for either the pan-frying method (which is most traditional), or baking method (for a more hands-off approach).
Pan-Frying Method:
To a well-oiled pan over low heat, line up your dumplings into a circular shape. Cook for about 8-10 minutes, or until cooked all the way through. Increase the heat and continue to cook (about 2 minutes) until the bottom of the gyoza is brown and crispy. Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 3-5 minutes).
Baking Method:
To a well-oiled baking sheet, line up your dumplings in two rows, each about 1/2 inch away from each other. Place the baking sheet into your preheated oven and bake for 5-7 minutes.
Notes
If not using immediately, you can store the wrappers by placing them in an airtight container or plastic bag with a layer of parchment paper between each wrapper to prevent sticking.
Or, to save on parchment paper, you can also freeze your dumplings for an hour on a plate so that they aren’t touching. After one hour, place them in a plastic bag. Allowing them to freeze a little beforehand prevents them from sticking to each other in the bag.
Store them in the refrigerator for up to 2 days or freeze for longer storage.
- Prep Time: 1 hour
- Cook Time: 5 minutes
Nutrition
- Serving Size: 36-38 gyoza
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