This is the best gyoza my husband has ever had in his life—according to him!
It’s packed with meat and light on the veggies, so it’s hearty without being too greasy thanks to the use of mixed ground meat. Honestly, we couldn’t stop eating them!
If you love juicy, meaty dumplings and are a big fan of garlic, this recipe is for you!
Ingredients
| Gyoza Wrappers | 25-30 wrappers |
| Gyoza Filling | |
| Mixed ground meat (beef & pork) | 300g |
| Garlic chives (nira) | 1/2 bunch |
| Garlic | 2 cloves |
| Grated ginger (or ginger paste) | 1 tsp |
| Soy sauce | 1 tbsp |
| Sesame oil | 1 tbsp |
| Sake | 1 tbsp |
| Chicken stock powder | 1 tsp |
| Salt | 3 shakes |
| Black pepper | 3 shakes |
| MSG | 5 shakes |
| For Crispy Gyoza (Hanetsuki Style) | |
| Sesame oil(for frying) | 1–2 tbsp |
| Water | 100ml |
| Flour | 10g |
| Sesame oil (for final crisping) | 1–2 tbsp |
How to Make
1⃣ Prep the Ingredients
Finely chop the garlic chives and mince the garlic.
2⃣ Make the Filling
In a bowl, add the ground meat with salt and black pepper. Mix well using food-safe gloves or clean hands.
Then add the rest of the filling ingredients and mix thoroughly.
3⃣ Wrap the Gyoza
Place a spoonful of filling in the center of each wrapper. Wet the edge with water and fold into a crescent shape.
4⃣ Prepare Slurry for Crispy Bottoms
Mix 100ml water and 10g flour until smooth with no lumps.
5⃣ Start Cooking
Add a thin layer of sesame oil to a frying pan. Place the gyoza in a circular pattern and fry over medium heat for about 2 minutes.
Note: I used a 22cm pan and cooked 12 gyoza at a time.
6⃣ Add the Slurry & Steam
Pour in about half the slurry mixture (around 50ml for 12 dumplings). Cover with a lid and steam over medium heat for 5 minutes.
7⃣ Crisp Them Up
Drizzle additional sesame oil around the edge of the pan. Uncover and cook over slightly higher heat for another 2 minutes until golden and crispy.
Place a plate slightly smaller than the pan over the dumplings and flip to serve them crispy side up.
These dumplings are delicious with or without the crispy “wings”!
If you love crunchy textures, go for the hanetsuki version.
If you’re watching your oil intake, the non-crispy version is just as tasty with less oil.
Share the recipe on Twitter/X and tag me if you try it—I’d love to see your homemade gyoza creations!
