Imagine craving a quick snack or meal, but instead of the usual, you pull out homemade gyoza from the freezer. In under 9 minutes, you have crisp, chewy dumplings bursting with flavor. And a plate of 10 is under 500 calories! These are incredibly easy to make, and they’re seriously addictive. Making and freezing gyoza is a game-changer for weeknight meals or anytime snacks. This guide covers the basics of making gyoza, the versatile filling equation, and how to cook them to perfection.
The gyoza-making process is simple: make or buy wrappers, prepare the filling, fill the wrappers, and cook (or freeze for later). While making wrappers from scratch is an option, store-bought wrappers are convenient and affordable.
For the filling, a simple equation ensures delicious results: one part ground meat (or meat alternative), a half part fresh vegetables, and 1.5 parts salt, aromatics, and seasonings.
Ground pork is traditional, but ground turkey, chicken, beef, firm tofu, or even plant-based meat alternatives work well. Cabbage is a classic pairing, but you can use carrots, mushrooms, onions, or any finely diced vegetables. Ginger and garlic are essential aromatics, while scallions, soy sauce, rice vinegar, and white pepper add depth of flavor.
A classic pork and cabbage gyoza starts with thinly sliced and chopped cabbage. Lightly salting and massaging the cabbage removes excess moisture. While the cabbage rests, prepare the other ingredients: thinly sliced scallions, grated garlic and ginger, and a serrano pepper for a touch of heat.
After 10 minutes, wring out the cabbage in a towel to remove excess water. Combine the cabbage with the ground pork, scallions, ginger, garlic, serrano pepper, salt, MSG (optional), and white pepper. Mix thoroughly until the filling is cohesive and slightly sticky.
There are several ways to fold gyoza, but it’s more about aesthetics than taste. The one-direction pleat is traditional, the center fold is easier for some, and the taco curl is the quickest. Before folding, lightly wet the edges of the wrapper to ensure a tight seal.
Once folded, place the gyoza on a parchment-lined baking sheet and freeze for an hour. Then, transfer them to a freezer bag or container for convenient storage.
Cooking frozen gyoza is incredibly easy. Heat oil in a pan, add the frozen gyoza, and cook until browned on one side. Add water, cover, and steam until cooked through. Finally, uncover and cook until crispy.
Serve with a dipping sauce of soy sauce, rice vinegar, sesame oil, and sliced scallions.
Gyoza filling ingredients
These gyoza are incredibly versatile. You can make them healthier with lean meats or vegetarian/vegan with tofu or plant-based meats. You can also boil them instead of pan-frying for a lighter option. Making a batch of gyoza is a great way to meal prep and have delicious, convenient meals on hand.
Cooked gyoza with dipping sauce
The best part about homemade gyoza is the texture: chewy, succulent, and juicy. They’re incredibly addictive and perfect for any occasion. Whether you’re looking for a quick snack or a satisfying meal, these freezer-friendly gyoza are a must-try.
