Gyoza are the Japanese version of Chinese jiaozi — pan-fried pork dumplings with the characteristic crispy bottom achieved by the yaki (fry-steam-fry) technique. The dumpling is first seared in hot fat, then water is added and the lid goes on immediately, steaming the top while the bottom continues to crisp.
Lard is the correct fat for gyoza. The crispy bottom of a properly made yaki gyoza — the crust that peels away from the pan in one connected piece if you've done it right — requires a high smoke point fat that also imparts a subtle savouriness. Lard at high heat in a cast iron pan produces the best result.
Gyoza Recipe
Ingredients
- 300g ground pork (fatty — 20-25% fat)
- 200g Napa or white cabbage, very finely chopped and salted then squeezed dry
- 3 spring onions, finely minced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 24 round gyoza wrappers (from Asian grocery stores)
- 2 tbsp pasture-raised lard
- 100ml water
- Dipping sauce: equal parts soy sauce and rice vinegar, splash of chilli oil
Method
- Salt the chopped cabbage with ½ tsp salt. Leave 10 minutes, then squeeze out as much water as possible with your hands — this prevents a wet filling.
- Combine the pork, squeezed cabbage, spring onions, garlic, ginger, soy sauce, and sesame oil. Mix thoroughly — the filling should hold together.
- Hold a gyoza wrapper in your palm. Place 1 tablespoon of filling in the centre. Fold the wrapper in half and pleat the edge 5-6 times to seal. Press the flat bottom so the gyoza stands up.
- Heat the lard in a skillet or cast iron over medium-high until shimmering. Add the gyoza flat-side down in rows, touching each other slightly.
- Cook for 2 minutes without moving until the bottoms are golden.
- Pour the water into the pan and immediately cover with a lid. The water will spit aggressively — stand back.
- Steam for 4 minutes until the water has mostly evaporated.
- Remove the lid and continue cooking for 1-2 minutes until any remaining water evaporates and the bottoms are crispy again.
- Serve immediately with dipping sauce.
Why lard for gyoza?
Lard has a higher smoke point than butter and produces a crispier, more flavourful bottom than any seed oil. It is the traditional fat for pan-fried dumplings throughout East Asia.
How do I stop gyoza sticking?
A well-seasoned cast iron or carbon steel pan with sufficient lard prevents sticking. If using stainless steel, ensure the pan is very hot before adding the lard and gyoza.
Can I freeze gyoza?
Yes. Freeze on a tray before they touch, then transfer to a bag. Cook from frozen adding 2 extra minutes to the steaming time.
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