Gyoza is one of those foods that connect people and holds people together.
I have so many memories related to gyoza. And the best one is definitely my grandma teaching me how to fold them. We spent whole afternoons making gyoza together.
Although now I make them alone, folding gyoza is one of my favorite activities. I think it is therapeutic.
Of course, I never eat them alone. My whole family loves gyoza!
Gyoza are typically white, but this time I used some natural fuchsia hibiscus powder to get this pretty color.
You can fill them with wathever you like; I like to make a tofu and veggies filling.
I prefer to make my own homemade wrappers but, of course, you can use store bought wrappers.
Gyoza (Japanese dumplings)
For the wrappers
- 200 grams all purpose flour
- 100 ml boiling hot water
- 1/4 tsp salt
- 1 Tbsp sesame seed oil
- fuchsia Hibiscus powder (optional, for the color)
For the filling
- 250 grams firm tofu
- 250 grams napa cabbage
- 50 grams cremini mushrooms
- 1 tsp grated ginger
- 3 Tbsp chopped spring opnions
- 2 Tbsp sesame seed oil
- 1 Tbsp soy sauce
- 1/4 tsp salt
- some white pepper
Make the wrappers
- Place the flour in a large mixing bowl. If you’re using coloring powder add it to the flour and whisk well to combine.
- Boil water and combine with salt. Add boiling hot water to the flour and combine with a pair of chopsticks or a wooden spoon.
- Add sesame seed oil and continue to mix. When it becomes crumbled, use your hands to make a ball. Knead the dough in the bowl, until you pick up all of the dough on the side of the bowl.
- Wrap with a cling wrap and rest for about 30 minutes.
- Remove cling wrap and knead for a few minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling wrap again and rest for further 30 minutes.
- Divide the dough into two. Roll out flat on a lightly floured surface to about 1-2 mm with a rolling pin.
- Cut out the dough into a round shape using a 11cm large cookie cutter.
Make the filling
- Finely chop the cabbage, place it in a bowl and add 1 tsp salt to draw out the water. Set aside for 20 minutes.
- Wrap the tofu with paper towels and place it on a plate. Weight it down with a heavy object for 15-30 minutes to drain the water.
- After 20 minutes, squeeze the cabbage with a cloth or by hand.
- Finely grind the tofu and the mushrooms and place them in a bowl.
- Add soy sauce, sesame oil, salt and pepper, chopped spring onions and grated ginger.
- Combine all the ingredients for the filling and fill the dumplings.
- Place a heaping teaspoon of filling in the middle of each dumpling and fold in desired shape.
- To cook the gyoza, pour just enough oil to cover a large skillet (about 1 tsp). Heat the oil over medium heat, add the gyoza.
- When the bottoms get golden brown, add 1/4 cup of water, then immediately cover. Cooke for a couple of minutes o until all the water is evaporated.
- You can freeze the uncooked gyoza. Place them on a baking sheet leaving some space between to keep them from sticking, and put in the freezer. Transfer frozen gyoza into a freezer bag and store in the freezer for up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.