Introducing our “Kiss-Approved Gyoza Dumplings” – the perfect dumplings for a romantic date night! Traditional gyoza is delicious, but the garlic and chives can make you hesitate to lean in for a kiss. Our special recipe eliminates those strong-smelling ingredients, using fresh coriander and ginger to create a delightful and fragrant flavour. Whether you’re cooking for a special someone or just want a fresh twist on a classic favourite, these gyoza are sure to impress. Enjoy all the taste without worrying about your breath – because romance should never be compromised!
A Side Dish or a Main Course? Gyoza in Japan and China
Oh, but before dive into the cooking, let me talk about the difference between how gyoza is eaten in Japan compared to China. In Japan, gyoza is often served with rice and eaten as a side dish. A typical gyoza set meal usually includes gyoza, rice, miso soup, and pickles. The most common type is yaki-gyoza (fried gyoza), which features a crispy exterior and juicy filling.
In contrast, in China, gyoza is more commonly eaten as a main dish. Chinese gyoza includes varieties such as boiled (shuijiao), steamed (zhengjiao), and fried (jianjiao) dumplings, with boiled being the most common. In China, it is less common to eat gyoza with rice. Instead, they are often eaten on their own. Additionally, making and eating dumplings is a special tradition during Chinese New Year.
These differences stem from variations in food culture and the way gyoza is positioned in each cuisine. In Japan, gyoza is enjoyed as a side dish, whereas in China, it often serves as a main course.
Vegan alternatives
Just replace the minced pork to drained tofu or chopped Shiitake mushrooms.
How to be even more lazy to make Gyoza
It takes time to wrap the filling in the skin and shape it into a dumpling. But actually, we don’t really have to “shape” it. Place the filling in the centre of the gyoza skin, lightly seal the skin from both ends, apply water and press down, and then cook.
Garlic free gyoza is perfect for Bento Box as well!
Garlic-free gyoza makes an excellent addition to a bento box! Since these gyoza don’t contain garlic, you won’t have to worry about strong flavours lingering on your breath, which is ideal if you’re bringing them to work or school. One great tip for fitting them neatly into a bento is to cut the fried gyoza in half. This not only makes them easier to arrange but also creates bite-sized portions that are perfect for quick and easy eating during your lunch break.
To enhance the flavour, you can drizzle a little soy sauce over the gyoza once you’ve packed them into the bento box. The soy sauce seeps into the crispy edges, adding a delicious savoury touch. If you want to get creative, you can even include a small container of dipping sauce on the side, giving you a little extra flavour with each bite. Garlic-free gyoza is not only convenient but also versatile, making it a great option to enjoy in your lunch box, whether on its own or paired with rice, salad, or vegetables.
Only 4 steps! Let’s cook together!
Kiss Approved Japanese Gyoza Dumplings
Equipment
- 1 Frying pan
Ingredients
For wrappers (easy if you can get pre-made)
For the Filling
- 250 grams minced pork
- 1 bunch coriander
- 2 pieces ginger grated or finely chopped
for seasonings
- 1 tbsp cooking wine
- 2 tsp soy source
- 1/4 tsp sea salt
- 1 tsp sesame oil
for frying
- 1 and 1/2 tbsp sesame oil
Instructions
- Trim off the roots of the coriander and finely chop it.
- In a bowl, mix ground pork with the seasonings, grated or finely chopped ginger, and chopped coriander, mixing well until sticky. Maybe good idea to wear plastic gloves.
- On each dumpling wrapper, place about 1 tablespoon of filling towards the centre. Moisten the edge of the wrapper with water, fold it in half, and pinch the edges together, pleating as you go. Let's aim to make 20 dumplings in total.
- Heat sesame oil (or any cooking oil) in a frying pan over medium heat. Arrange the dumplings in the pan and cook until they develop a golden crust. Then, add 70-80ml of water, cover with a lid, and steam-fry for 10 minutes. Remove the lid and continue cooking uncovered until the excess moisture evaporates and the dumpling skins become crispy.
