Asian Pork Dumplings (Gyoza) – Scratch Recipe (2024)

Asian dumplings are a staple weeknight meal in our house. While we could spend money going out, it actually takes less time to make them at home.

The hardest part is shaping the dough and sealing the dumplings. With a bit of practice, our 2-year-old daughter has already learned to shape them. If she can do it, you’ve got this!

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Asian pork dumplings made 100% from scratch.

We learned how to make our basic Asian dumplings from the bookAsian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More. Since shaping is the hardest part, this book was a huge help. It has dozens of close-up pictures for every type of folding and shaping imaginable.

Start by mixing the dough. The dough is simple, made with flour, water and a pinch of salt. It’s a very dry, stiff dough that doesn’t want to come together easily. The simplest method is to add the flour and salt into a food processor, and then drizzle the water in while it’s running.

We’ve learned to make the dough in a KitchenAid stand mixer with a dough hook. It’s a compromise, as my infant son is absolutely terrified of the food processor.

You’ve gotta do what you gotta do, but this works just as well in the end. Add the water and it forms a crumbly dough.

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Homemade dumpling wrapper dough starting to come together in a stand mixer with a dough hook.

Once you’ve got a crumbly dough like the picture above, begin adding in water until the dough comes together into a ball.

It’ll be a stiff ball that won’tknead very well with the dough hook. Once it comes together, turn it out onto a board and give it a few quick kneads with your hand to smooth it out.

The dough needs to rest for at least 30 minutes before shaping, so cover it with a moist towel and give it time.

While the dough rests, you can make the dumpling filling.

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Raw ingredients for pork dumpling filling.

The dumpling filling is versatile, and different cultures incorporate differentingredients. Our recipe is simple and includes an egg as a binder, plus sesame oil, soy sauce, and our own homegrown ginger. Some recipes include scallions or minced cabbage, but I don’t tend to have those on hand so they get skipped more often than not.

Use the fattiest ground pork you can find. I know that sounds a bit strange, but if these are too lean they’ll be dry in the end. Trust me on this one. The pork in the picture above looks pretty marbled, but it’ll still be dry without the addition of the sesame oil for richness.

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Dumpling wrapper dough shaped into a ring and cut into individual portions.

Once your filling is mixed and the dumpling wrapper dough has had a proper rest, use your thumbs to shape the dough into a ring. Hold the dough in your hands, and plunge both of your thumbs through the middle. Using your hands, work it out into a ring.

Cut the dough into 1/2 inch slices using a very sharp knife.

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Dumpling wrappers rolled out and prepared for filling.

Roll each dough slice out into a 3 to 4-inch wrapper. I tend to make them a bit on the large side. That means less rolling and shaping, but bigger dumplings.

Don’t make the wrappers bigger than your palm, or they’ll have a hard time cooking though and you won’t be able to shape them easily.

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Pork portioned onto dumpling wrappers and ready for shaping.

Portion the pork filling out onto the rolled-out dumpling wrappers. As a rule of thumb, I use a heaping teaspoon of filling. Be sure to leave ample space around the outside to bring your dumpling together.

It’s better to have an underfilled dumpling than an overfilled one. Overfilled dumplings pop and leak while you’re cooking, making a huge mess.

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Bring the dumpling closed and seal it along the edge with your fingers.

Bring the wrapper together and seal it completely around the edges. This will look a bit like a turnover, just closed all the way around like a hand pie.

You’re not quite done yet. If you stop here, the dumpling will not fully seal and it’ll pop open when you cook it. Not to mention, it’s not pretty yet!

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Folding the dumpling wrapper to seal it in a zig-zag pattern.

Take your sealed hand pie of pork, and fold the edge together in a zig-zag fashion, pinching it together as you go.

Once you’ve made it the whole way along the edge, you’ll have a beautifully sealed dumpling that will stay shut during seaming.

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A finished Asian dumpling ready for steaming or pan-frying.

The picture above is an example of the “pleated dumpling shape” from my Asian Dumplings book. The book also takes you through half-moon shapes, pea pods, fortune cookie shapes, traditional Tibetan purse dumplings and many other fun shapes.

At this point, it’s time to steam your dumplings.

We generally steam them using a vegetable steamer basket in a regular stovetop pot. They can also be made with a bamboo steamer basket. I’ve even seen them made in an instant pot using a mini bamboo steamer basket which I hope to try soon.

Regardless of how you steam them, they tend to stick. The easiest method is to cut small squares of parchment paper and place the dumplings each on their own square. You can also oil your steamer basket with sesame oil, which helps in a pinch if you don’t have parchment.

Recipe adapted fromAsian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
Yield: 32 small dumplings (approximate)

Dumpling Dough

2 cups flour (10 ounces)
3/4 cup boiling water
pinch salt

Pork Dumpling Filling

1 pound ground pork, the fattier the better
1 egg
1 teaspoon grated fresh ginger
2-4 cloves garlic, pressed
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil

  1. Start by making the dumpling dough. In a food processor, add the flour and salt. Pour the boiling water in with the processor running. Stop the processor when it forms a smooth ball. Alternatively, use a KitchenAid stand mixer with a dough hook. You can also use a wooden spoon to stir the water into the flour, and then carefully knead with your hands, but you’ll have to stir while it’s hot and then wait until it’s cool enough to touch with your hands.
  2. Once the dough has come into a cohesive ball, wait until it’s cool enough to touch and give it a few quick kneads with your hands to smooth it out. Allow the dough to rest for 30 minutes. You’re allowing it to rest so that the gluten relaxes and it can be rolled into smooth wrappers. If you don’t wait, it’ll be very stretchy and hard to roll.
  3. While the dough rests, mix all the filling ingredients together in a bowl and set aside.
  4. Once the dough has finished resting, hold the dough in your hand and use your thumbs to punch a hole into the center and form a ring. Work the dough with your hands into a large ring, leaving the dough itself quite thin, about an inch in diameter.
  5. Cut the dough into 1/2 inch pieces.
  6. Roll each dough piece out into a 3 to 4-inch disk.
  7. Add a heaping teaspoon of meat filling onto each dumpling wrapper. Pinch to seal along the edge, and then shape as you choose. I pinch the edge in a zigzag pattern, pictures and instructions above.
  8. Place each dumpling on a small square of parchment paper and steam until cooked through. It should take about 8 minutes for smaller dumplings, or 12 to 15 for larger dumplings. If you made 32 dumplings with this recipe, 8 to 10 minutes should be just right. Cut into one on your first batch to check for doneness.
  9. If you choose, pan-fry them quickly in a bit of oil for crispy pan-fried potstickers.

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Asian Pork Dumplings (Gyoza) – Scratch Recipe (2024)

FAQs

What is pork gyoza made of? ›

The simplest recipes have you knead together pork, minced cabbage, and aromatics like garlic, ginger, and nira (Japanese garlic chives; scallions will do just fine). Without know-how, these don't produce particularly good dumplings.

What is the secret to perfect dumplings? ›

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

What are the 3 components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

What is the difference between pork gyoza and dumplings? ›

In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce. Dumplings can be boiled, steamed, or fried; served as is, with a spicy sauce, or in a soup.

What is the difference between Chinese dumplings and gyoza? ›

Chinese potstickers and Japanese gyoza are similar dumplings but have some differences: 1. Wrapper: Chinese potstickers typically have a thicker, chewier wrapper made from wheat flour dough, while Japanese gyoza wrappers are thinner and more delicate.

What are the three types of gyoza? ›

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.

What's the best flour for dumplings? ›

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

What makes dumplings rubbery? ›

Overmixing will further develop the gluten, making for a tough or rubbery dumpling. Make sure your soup/stew is nice and hot. A too-cold base won't provide the right environment for the dumplings to steam and puff. Make sure the lid to the pot is tight-fitting.

What does Chinese dumplings have in them? ›

Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water.

What are traditional dumplings made of? ›

Dumpling is a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination.

Is dumpling and gyoza the same? ›

Gyozas are Japanese dumplings that are typically made with a pork and vegetable filling. They are pan-fried or steamed, and are often served with a dipping sauce. Dumplings, on the other hand, can be found in many different cuisines.

What is the Chinese version of gyoza? ›

Jiaozi is called gaau ji in Cantonese and is standard fare in dim sum. The immediate noted difference to Northern style is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. The smaller size and the thinner wrapper make the dumplings easier to cook through with steaming.

What is the best cut of pork for dumplings? ›

Some cuts that I like to use for pork: pork shoulder, pork butt, and pork belly. As for chicken, you can use chicken thigh or chicken breast, depending on your preference. Before you do this, its very important that you use a high quality and sharp knife!

Should gyoza be steamed or fried? ›

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

What is gyoza usually filled with? ›

The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

Are gyoza and potstickers the same thing? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Are gyoza dumplings unhealthy? ›

The wonton skins you buy from the store, or make at home, are made from all-purpose flour, water, and a little salt. The dough is roughly equivalent to what you'd use to make a pastry, minus the fat. No, regular steamed or pan-fried gyoza aren't that unhealthy.

Is gyoza usually steamed or fried? ›

Steam-frying, or the potsticker method, is employed for dumplings like gyoza and gow gee (also known as jiaozi or guo tie). The dumplings are seared on their base to create a golden, crispy bottom, and then water is added, and they are covered to steam through.

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