Napa Cabbage Gyoza 白菜の餃子 • Simply One Cookbook


These crispy and juicy Napa Cabbage Gyoza with miso dipping sauce are bursting with taste and have a tremendous, balanced texture. The delicate and candy napa cabbage completely enhances the miso-seasoned pork filling. Make a batch and freeze now!

A round plate containing Japanese pan-fried dumplings, Napa Cabbage Gyoza, served with a savory miso dumpling sauce.

When you love dumplings however haven’t tried making gyoza (Japanese pan-fried potstickers) at dwelling, please mark it down in your bucket to-cook listing. Though selfmade gyoza require a while to make, you’ll discover them completely definitely worth the effort and time! Good dumplings are selfmade!

On the weblog, you’ll discover my Most In style Basic Gyoza Recipe, Vegetable Gyoza filled with tofu and a mix of greens, and the ultra-crispy Gyoza with Wings. As we speak, we’ll make one other scrumptious model: Napa Cabbage Gyoza!

I serve these gentle but filling gyoza with a savory miso dipping sauce. They’re so good that my household devours them immediately!

A round plate containing Japanese pan-fried dumplings, Napa Cabbage Gyoza, served with a savory miso dumpling sauce.

Why You’ll Love This Recipe

  • The gyoza filling requires easy components with a superb mixture of greens and meat.
  • It’s a wonderful solution to dissipate your leftover napa cabbage!
  • Freezer-friendly: Make a giant batch and freeze them. They’ll simply be pan-fried everytime you want dumplings.
  • A flexible dish to function a crowd-pleasing appetizer, a most important or facet dish, or as a part of your bento.

Elements for Napa Cabbage Gyoza

  • Napa cabbage – In a pinch, you should utilize common inexperienced cabbage.
  • Floor pork – For vegan/vegetarian, substitute with mushrooms or tofu.
  • Gyoza wrappers – When you can’t discover them, make your gyoza wrappers!
  • Aromatics: Garlic, ginger, and inexperienced onions
  • Seasonings: Salt, sake, soy sauce, miso, and toasted sesame oil
  • For frying: Impartial oil, toasted sesame oil, and water
  • Non-compulsory miso dipping sauce: Miso, soy sauce, rice vinegar, sugar, and la-yu (Japanese chili oil)

Make the Finest Napa Cabbage Gyoza

Detailed directions might be discovered within the recipe card under. Right here’s a fast abstract.

Leap to Recipe

  1. Make the gyoza filling: Mince the napa cabbage and sprinkle salt to withdraw moisture. Reduce the garlic chives and inexperienced onions and mix them with the bottom pork. Season the combination and knead it nicely. Then, squeeze the napa cabbage to take away any moisture and add it to the meat combination. Kneading the combination as soon as once more.
  2. Fold the gyoza: I’ll present you detailed steps within the recipe card.
  3. Pan-fry the gyoza: Place the gyoza within the pan, flat facet down. Fry till the underside is brown, then add water to the pan, cowl, and steam till the water has evaporated. Place the gyoza within the pan, flat facet down. Fry till the underside is brown. Then, add water to the pan, cowl, and steam till the water has evaporated.
  4. Serve instantly with the non-obligatory dipping sauce.
A round plate containing Japanese pan-fried dumplings, Napa Cabbage Gyoza, served with a savory miso dumpling sauce.

Substitutions and Variations

  • Napa cabbage vs. inexperienced cabbage – You should utilize both one for gyoza. The primary distinction is the feel. Cabbage yields a firmer and substantial texture, whereas napa cabbage yields a comfortable and tender texture. Flavorwise, it’s fairly comparable however cabbage has a extra pronounced taste than the refined napa cabbage style.
  • Completely different protein alternative – Floor pork works finest for gyoza, however you may substitute it with floor rooster or turkey. For vegan/vegetarian, mince several types of mushrooms (extra taste!), or/and crumble well-drained agency tofu, after which combine it with the remainder of the greens.
  • Garlic chives – When my children have been small, they thought garlic chives have been too robust so I changed them with extra inexperienced onions. You should utilize simply garlic chives, inexperienced onions, or a mixture of each.
  • Sake – In conventional Japanese cooking, you’ll discover we use sake once we use meat and seafood. Apart from including umami, sake helps take away undesirable smells from the meat/seafood. Alcohol evaporation takes away a gamey odor. When you don’t devour alcohol, merely omit it. Garlic and ginger additionally assist take away the undesirable odor.
  • Miso – For this recipe, I wished to carry out extra miso taste so I used it within the filling and dipping sauce. When you don’t make the dipping sauce altogether, you may double the quantity of miso within the filling. This manner, you received’t have to dip the gyoza in any sauce, and they’ll nonetheless be a lot flavorful.

Recipe Ideas and Methods

  • My meat-to-cabbage ratio is between 1:1 and 1:1.5. If you’re curious, typical gyoza in Japan is 1:2 (sure, far more cabbage!). My household likes a bit extra meat within the filling. Please regulate as you want and regulate the seasonings for the filling.
  • Draw out moisture from the napa cabbage. This is essential so gyoza wrappers don’t get soggy from the moisture launched from the napa cabbage.
  • Knead the meat combination till sticky, pale, and fluffy. This helps make the filling juicy and tender. Use these disposable gloves in the event you don’t need to knead along with your naked hand.
  • Use lower than 1 tablespoon of gyoza filling. When you’re a newbie, begin with a scant 3/4 tablespoon. I take advantage of a small OXO cookie scoop (1 Tbsp) and stage off the filling. Once I add greater than 1 tablespoon, the filling squeezes out whereas making pleats.
  • Finest methods to fold gyoza: Please observe my step-by-step tutorial, which incorporates photos and detailed ideas.
  • Cowl your gyoza wrappers with a moist paper towel or kitchen material whereas folding. When you open the package deal, the sides of the wrappers dry rapidly. Protecting helps preserve them moist and simpler to make use of.
  • Freeze leftover gyoza wrappers or use them to make pan-fried cheese wraps (within the recipe card).
  • Prepare dinner or retailer the dumplings quickly after they’re wrapped. Though you draw out moisture from the napa cabbage, the filling nonetheless comprises some moisture, so don’t let gyoza sit on the counter for too lengthy. Both pan-fry them rapidly or flash-freeze them (extra later).

Retailer-Purchased or Home made Gyoza Wrappers

I take advantage of Myojo model Gyoza wrappers that I get from the fridge or freezer part of the Japanese grocery retailer. Completely different wrapper sizes can be found in Japan, however right here within the San Francisco Bay Space, we now have restricted selections and the Myojo model is well accessible in Japanese and Asian markets. Sadly, they’re perishable and never obtainable on-line (however do examine Weee!, an Asian grocery supply service).

You’ll be able to at all times make gyoza wrappers from scratch. It’s enjoyable and fairly satisfying to have the ability to make your individual wrappers at dwelling with simply 3 components – flour, salt, and water!

Scrumptious Miso Dipping Sauce

Gyoza is often dipped in a mix of soy sauce, rice vinegar, and la-yu, however I assumed Kobe-style miso dipping sauce would complement these pan-fried dumplings. These napa cabbage gyozas are scrumptious on their very own, however I extremely suggest attempting this sauce as soon as. In spite of everything, dipping sauces make all the pieces style higher!

Hikari Miso Organic 3 Year Aged Miso

I used Hikari Miso’s 3 12 months Aged Natural Miso for the gyoza fillings and dipping sauce. This premium miso is produced from natural rice and soybeans, and it has robust umami and a fancy fermented taste. The richness goes nicely with gyoza, which use aromatics like garlic and ginger.

The dipping sauce is simple and easy to make, with components together with miso, soy sauce, rice vinegar, toasted sesame oil, and sugar. It’s barely nutty, savory, and tremendous umami—because of the addition of long-term getting older miso. So scrumptious once you dip the dumplings into the sauce!

Retailer Gyoza

A baking sheet containing gyoza, Japanese pan-fried dumplings, covered with plastic wrap.

When you make a giant batch, retailer the additional gyoza within the freezer earlier than cooking them. Why don’t we prepare dinner them first after which freeze them? If you freeze gyoza after cooking, they lose their crispness and grow to be too comfortable and soggy after reheating.

Organize particular person gyoza on a baking sheet and freeze them in a single layer spaced out. Then, switch them into freezer baggage. You’ll be able to retailer them for as much as 2–3 months within the freezer.

How To Prepare dinner Frozen Gyoza: Prepare dinner frozen gyoza with out defrosting. Don’t defrost! Cooking time is sort of the identical as freshly folded dumplings, so deal with frozen gyoza the identical approach. You may want further 1–2 minutes longer to brown the underside of the gyoza earlier than steaming.

What to Do with Leftover Wrappers

A round plate containing crispy cheese wraps.

When you’ve got leftover gyoza wrappers, make these crispy cheese wraps! They’re really easy to make, and my children love snacking on a couple of bites of those whereas ready for time for supper. You’ll find the fast directions within the recipe card under.

What to Serve with Napa Cabbage Gyoza

Gyoza dumplings are finest served as an appetizer to your Japanese meal or a most important dish. They’re additionally a preferred menu for an Asian-themed potluck! They are often served as part of Chinese language Japanese dishes (referred to as chuka ryori) similar to ramen and fried rice. I typically embrace gyoza in my children’ bento as nicely.

A round plate containing Japanese pan-fried dumplings, Napa Cabbage Gyoza, served with a savory miso dumpling sauce.

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Napa Cabbage Gyoza with Miso Dipping Sauce

Get inventive along with your pan-fried dumpling filling in my crispy and juicy Napa Cabbage Gyoza with miso dipping sauce. In style in Japanese cooking, delicate and candy napa cabbage completely enhances the miso-seasoned pork in these fragrant potstickers.

Prep Time: 1 hour

Prepare dinner Time: 30 minutes

Complete Time: 1 hour 30 minutes



For the Filling Seasonings

For the Miso Dipping Sauce

Japanese Ingredient Substitution: If you’d like substitutes for Japanese condiments and components, click on right here.

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To Put together the Napa Cabbage

To Make the Filling

  • In the meantime, slice 2 oz garlic chives (Chinese language chives or Nira) into small items. Add to a big bowl.

  • Subsequent, chop 2 inexperienced onions/scallions into skinny slices and add to the bowl with the chives.

  • Peel a knob of ginger and grate it (I take advantage of a ceramic grater). Measure 1 tsp ginger (grated, with juice).
  • To the bowl, add 1 lb floor pork, 1 clove garlic (crushed; I take advantage of a garlic press), and the grated ginger. Then, add the seasonings: 1 Tbsp sake, 1 Tbsp miso, 1 Tbsp soy sauce, 1 Tbsp potato starch or cornstarch, 1 Tbsp toasted sesame oil, and ¼ tsp freshly floor black pepper.
  • Combine nicely and knead the combination along with your hand (I put on a plastic glove) till it turns into sticky and pale in colour.

  • Use your arms to squeeze out the moisture from the wilted napa cabbage. Look how a lot liquid the napa cabbage launched!

  • Add the drained napa cabbage to the meat combination. Knead nicely by hand to mix till the cabbage is evenly integrated into the filling and the combination is sticky.

To Fry the Gyoza

  • Prepare dinner the gyoza in batches. First, warmth a big frying pan over medium warmth; nonstick or carbon metal pans work nicely. When the pan is scorching, add 1 Tbsp impartial oil. Then, place the gyoza within the pan, flat facet down. Organize them in a single layer in both a round sample or two rows, and depart area between each bit in order that they don‘t contact one another.

  • Prepare dinner till the underside of the gyoza turns golden brown, about 3 minutes. Then, add 4 Tbsp water to the pan.

  • Instantly cowl with a lid and steam the gyoza for about 3 minutes or till many of the water evaporates. They’re cooked if the gyoza pleats look comfortable; if not, add some water and steam for a bit longer. Tip: When you‘re cooking frozen gyoza, steam them for an additional 1–2 minutes.

  • Take away the lid to evaporate any remaining water.

  • Drizzle ½ Tbsp toasted sesame oil across the edges of the pan. Prepare dinner, uncovered, till the gyoza are browned and crisp on the underside. Since I take advantage of a carbon metal pan, I’ve to ensure the bottoms of the gyoza have a pleasant crust, in any other case they may stick and received‘t come off clear.

  • As soon as the gyoza have a crust, they may launch from the pan naturally. Take away to a plate. Repeat this course of to prepare dinner the opposite batches. 

  • For the cheese crammed wrappers (non-obligatory), merely pan-fry either side in impartial oil till golden brown.

To Serve

  • In a small bowl, mix the components for the dipping sauce: 3 Tbsp miso, 3 Tbsp soy sauce, 3 Tbsp rice vinegar (unseasoned), 1 Tbsp sugar, and ½ Tbsp la-yu (Japanese chili oil).

  • Switch the Napa Cabbage Gyoza to a serving plate and serve with particular person bowls of miso dipping sauce on the facet. Take pleasure in!

To Retailer the Cooked Gyoza

Writer: Namiko Chen

Course: Predominant Course

Delicacies: Japanese

Key phrase: gyoza

© Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any web site or social media is strictly prohibited. Please view my photograph use coverage right here.

Editor’s Word: This publish was initially printed on April 18, 2011. It was republished with a revised recipe, new step-by-step and ultimate pictures, and extra content material and useful recommendations on March 26, 2024.



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