Last updated on February 6th, 2020 at 04:16 am
Ever wanted to learn how to make that delicious dumplings that you get at the Japanese restaurant? Now you can make gourmet, gyoza (or dumplings), at home and impress your friends!
Yes, the name is pronounced (Ma-chee). I have met Machi only once, but she is forever a part of my life. Machi is the mother-in-law of the best neighbor you could ever ask for.
We only lived next door to the Burnett clan for a very short 14 months, but I still consider them my neighbors. We have moved twice since our stint in Orlando, but when I tell people I am going to visit Scotty-B and the girls, I refer to them as my neighbors.
Not, my friends and their daughters, but my neighbors. That may have sounded harsh to not call them my friends, even though they are, but I call them my neighbors because in my mind I never left.
I want to feel like I am still next door to them. I want to crawl in their back yard window and steal some baking powder (Heidi has some but she doesn’t know what it’s for and how it got in her cabinet), play “Duck, Duck, Goose” with the girls in the grass (now we talk about boys), and spend our Friday nights playing Cribbage while listening to 80’s music.
Grandma Machi is Scotty B’s mother and she makes the best gyoza, or Japanese Pan Fried Dumplings. Heidi so graciously introduced me to these tiny pockets of joy not long after they moved next door to us.
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We sat on the back porch and stuffed and sealed about 200 of them that afternoon. I asked “why so many?” “Because that’s what the recipe makes,” was the response I got. So I went with it.
Such simple ingredients, yet the flavors blended together so well. When I make them, I always think of Heidi and the gang, and feel like I am sitting on the back porch at home. If I was given the chance to move back there, I would buy the house back from the current owners, and truly be home once again.
Here is the recipe for these amazingly addictive dumplings. Tips and notes are found below the recipe. Be sure to read all the way through before you get started!
- 4 packages gyoza wrappers
- (I use the circular ones, but you can use the square won ton wrappers just the same, just pinch them closed at a different angle.)
- 1 head green cabbage
- 1 bunch green onions (, ends trimmed)
- 1 pound ground beef ((can substitute turkey or venison))
- 2 tablespoons sesame oil
- pinch of kosher salt
- 1 teaspoons garlic powder ((you can substitute 2 fresh cloves))
- 2 tablespoons soy sauce
- 1 cup Soy sauce
- 2 tablespoons lemon juice
- 1 bunch green onions ((thinly sliced))
- In the food processer, combine the cabbage, spices and onions.
- Pulse until finely chopped.
- Remove to mixing bowl and add the remaining ingredients.
- Mix until completely incorporated.
- Prepare the wrapping station:
- Get a tray together that contains the wrappers, filling, and small bowl of water.
- Add a scant amount of filling (about 1 teaspoon) to the middle of the wrapper.
- Add some water around the edges.
- Fold over and remove all the air.
- Pinch and pleat the edges.
- Repeat until all the filling is used.
- Add 1 teaspoon canola oil to a non-stick pan.
- Heat over medium high heat.
- Add a few gyozas to the pan and cook until the bottom is brown and crispy.
- Flip over and add 1/4 cup water the pan.
- Cover and steam for 2-3 minutes.
- When all the water has evaporated, remove the gyoza from pan.
- Serve warm with dipping sauce.
- To make the dipping sauce:
- Combine the soy sauce and lemon juice. If you want to adjust the lemon juice level to your liking. I like mine tart!
- Sprinkle the sliced green onions over the sauce to soak up the juice.
Nutrition Information:Yield: 200 Serving Size: 1
Amount Per Serving: Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 81mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
This recipe makes around 200 dumplings. You can break it into various steps and finish when you are ready.
- You can make the filling, portion it and freeze it uncooked.
- You can make the filling, fill part of the wrappers, and freeze the rest.
- You can make all the gyoza and freeze them uncooked. If you want to stop here, lay them out on a parchment paper lined baking sheet, in a single layer, and freeze for a few hours. Then you can consolidate them into a freezer bag for later.
- You can make the mixture, stuff the wrappers, cook, and then freeze.
- If cooking frozen gyoza, allow to sit at room temperature for 5 minutes before cooking and allow a few extra minutes during the steaming process.
- You can reheat previously cooked and frozen gyoza in the microwave for a minute or two, depending on your microwave, until they are hot.
- You can also eliminate the meat from the filling and make them completely vegetarian!
- I like to make mine on a Sunday afternoon, make all 200, freeze 150 of them and cook the rest for dinner! These reheat well during the week for an afternoon snack or a quick side dish for dinner.
I hope you get the chance to make them! Let me know how it goes!
These would be great with these other Asian Inspired Recipes:
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