Dumplings: Easy-Fold Method
Dumplings (known as “gyoza” in Japanese) are a beloved dish that I grew up on. I have fond memories of stuffing wrappers with pork filling in my mom’s kitchen. They embody a “labor of love” in their preparation. Making gyoza from scratch involves several steps that require time, patience, and a bit of skill, which is why they’re often reserved for special occasions or family gatherings.
The process begins with preparing the filling, a mixture of finely chopped vegetables, ground meat, and carefully balanced seasonings. The ingredients need to be chopped to just the right size, and the filling must be mixed thoroughly to achieve the perfect texture and flavor. Then comes the wrapping, which is where the true artistry of gyoza-making shines.
Each gyoza wrapper is filled with a small spoonful of the mixture, and then the edges are pleated and sealed by hand. Getting the pleats just right—neither too loose nor too tight—takes practice. The folding process can be meditative but also tedious, especially when making dozens of dumplings. It’s not uncommon to have family members or friends join in to help, turning it into a social activity that brings people together.
To save time, I’ve created a rolling method as opposed to folding the dumplings. It saves time, without sacrificing the flavor of dumplings, and is still sure to be a crowd-pleaser.
Gyoza Variations
If you are less interested in a quick & easy folding method, and would prefer to go the traditional route, have no fear! I have a gyoza recipe that walks through how to make it from scratch, including the dough.
The most common type of gyoza is yaki-gyoza (which is what I’ll teach you how to make), which are pan-fried to achieve a crispy bottom and a juicy, flavorful filling. 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.
Dumplings: Easy-Fold Method
- Total Time: 45 minutes
Description
Easy-fold gyoza wrapped like a burrito with a quick tuck-and-roll method. Pan-fried to golden perfection, delivering a satisfying crunch on the outside and a savory, juicy burst of filling.
Ingredients
- 1 lb ground pork
- 4 leaves napa cabbage, thinly chopped
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tsp salt
- 2 tsp black pepper
- Dumpling wrappers (30-35)
- Plastic wrap
Instructions
- To a large gallon-sized Ziploc bag, add all of the filling ingredients (everything except for the dumpling wrappers) and zip the bag. Knead and mash the ingredients with your hands.
- Roll out a piece of plastic wrap about 1.5 ft long and lay on a clean, flat surface. Place the dumpling wrappers on top in a straight line.
- Cut a hole about 1-inch in size on the bottom corner of the Ziploc bag.
- Begin piping the filling onto the wrappers by starting on one end and going down the line of wrappers to the other end.
- Take one side of the plastic wrap (parallel to the filling) and fold, in order to fold all of the wrappers at once. Repeat on the other side.
- Place your dumplings on a plate and repeat until you run out of wrappers.
- To a well-oiled large pan over medium-heat, line up your dumplings. Cook for about 4-5 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 2-3 minutes).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 30-35 dumplings
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