Quick Pan-Fried Gyoza Disks

Even for those that are experienced and very dexterous, it can take a fair bit of time to expertly fill and fold traditional gyoza. This clever recipe from Masahiro Kasahara’s The Ultimate Japanese Noodles Cookbook takes away some of that effort by sandwiching the gyoza filling between two round gyoza wrappers instead! It’s a delicious and quick way of enjoying fresh, home made gyoza flavours and textures in far less time!

Photo from The Ultimate Japanese Noodles Cookbook

Read our full review of The Ultimate Japanese Noodles Cookbook by Masahiro Kasahara.

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5 from 1 vote

Quick Pan-Fried Gyoza Disks

No need to fold and wrap the gyoza! Fry both sides to a crispy finish.

Servings 10 disks

Author Masahiro Kasahara

Ingredients

• 2 cabbage leaves
• 5 garlic chives
• ⅓ small leek or large green onion
• 2.5 cm (1 inch) piece ginger
• 120 g (4 oz) minced pork (ground)
• 1 tablespoon soy sauce
• ½ tablespoon mirin
• ½ tablespoon sesame oil
• 20 gyoza skins
• 1 tablespoon vegetable oil
• Japanese mustard paste (or English mustard powder reconstituted with water to a paste)

For the sauce

• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon chili oil

Instructions

• Finely mince the cabbage, sprinkle with salt, and squeeze repeatedly with your hands until wilted. Squeeze out the excess moisture. Finely mince the garlic chives, leek or green onion, and ginger.
• Put the ground pork, the Step 1 ingredients and the soy sauce, mirin and sesame oil in a bowl and mix well.
• Dab a little water round the perimeter of each gyoza skin, and put 1⁄10th of the Step 2 pork mixture on 10 of them. Top each skin with a second skin, and press down on the edges to seal them and form them into discs.
• Heat the vegetable oil in a frying pan and put in the gyoza discs. Pan fry on both sides until crispy. Arrange on serving plates with the Sauce and mustard paste.

This is definitely a recipe we’ll be making again!

Kavey Eats received a review copy of The Ultimate Japanese Noodles Cookbook by Masahiro Kasahara from Tuttle Publishing. We have permission to republish the recipe.