Gyoza is one of Japan’s most beloved home-style dishes. It likely came over from China during the Edo period, but it didn’t really become a regular at the dinner table until after World War II.

Every family has its own filling. Some use Chinese cabbage instead of regular cabbage, while others add spring onions or regular onions.

In my family, the basic ingredients are ground pork, cabbage, garlic, ginger, and nira (garlic chives). I’ll also toss in whatever vegetables are left in the fridge—spring onions, for example. For the wrappers, I pick up rice-flour ones whenever I can find them—they’re getting easier to find these days.

The key is plenty of ginger and nira. And don’t worry about post-garlic breath—if it tastes good and makes you feel good, that’s what really matters. This time our garden is overflowing with green shiso (ao-shiso), so I added some for a fresh, herbal accent.

I make this gyoza when I’m low on energy, don’t have much appetite, or just want a stamina boost. In Yakuzen, cabbage is valued for replenishing Qi, while garlic, ginger, and nira (garlic chives) help warm the body and keep energy flowing.

I love cooking them on an electric hot plate until the bottoms are crisp, then dipping them into soy-and-vinegar sauce and eating them piping hot. It makes a wonderful gyoza party with family and friends.

The method couldn’t be simpler: mix the filling, wrap with gyoza wrappers, and cook. That’s it! 
I hope you’ll try making your own special version of gyoza.

Ingredients (20 pieces)

• 150 g ground pork
• 150 g cabbage (chopped)
• 50 g nira (Japanese garlic chives, chopped)
• 6 green shiso (perilla) leaves, optional (chopped)
• 1 tsp grated fresh ginger root
• 1 tsp grated garlic
• 2 tsp soy sauce
• 1 tsp sake
• 1 tsp mirin
• 1 tsp chicken stock
• 1 tbsp sesame oil
• Cooking oil
• Warm water
• Pre-made Japanese dumpling wrappers (gyoza wrappers)

Dipping Sauce

• Soy sauce and vinegar
• Chili oil (optional)

Method

Step 1 – In a bowl, combine ground pork with soy sauce, sake, mirin, and chicken stock. Mix well with your hands until the mixture becomes slightly sticky.

Step 2 – Add the cabbage, nira (garlic chives), shiso (perilla) leaves, ginger, and garlic to the bowl, and mix until everything is evenly combined.

Step 3 – Wrap the filling with gyoza wrappers. (Tip: dab a little water along the edge of the wrapper to help seal it.)

Step 4 – Heat a frying pan or an electric hot plate, add a little cooking oil, and arrange the gyoza in the pan. Cook over medium heat until the bottoms are lightly browned.

Step 5 – Add just enough lukewarm water to cover the bottom of the pan. Cover with a lid and steam until the water evaporates.

Step 6 – Once the water is almost gone, drizzle with sesame oil and cook until the bottoms are crispy and golden. Transfer to a plate and serve hot with soy sauce, vinegar, and a little chili oil if you like.