Chefs' Recipes

Nakano Darling's guide to making gyoza

The Sydney izakaya is renowned for its crisp, golden pork dumplings. Here's how to make them, step by step.

By Nakano Darling
Also known as potstickers, these pleated, crisp-bottom dumplings are originally a Chinese creation. However, they've become a venerated dish in Japan.
"The difference between Japanese gyoza and Chinese jiaozi lies in the garlic," says Tin Jung Shea, co-owner of Sydney izakaya Nakano Darling. Gyoza contain a richer, garlic-infused flavour, along with a more finely chopped filling of minced pork, cabbage and nira (garlic chives). Their wrappers are also much thinner than the Chinese counterpart. "Gyoza parties are popular in Japan, where guests fill and fold wrappers together," he says.
This below recipe from Nakano Darling makes 50 gyoza, so go ahead and throw a party.

How to make gyoza, step by step

1 For lace mixture, place 10gm plain flour and 300ml water in jug; whisk to combine. Set aside until needed.
2 For gyoza filling, place 500gm minced pork, 1 finely chopped brown onion, 1 bunch finely chopped garlic chives and 150gm finely chopped Chinese cabbage in a large bowl and mix well to combine. Add 2 tbsp each oyster sauce, soy sauce and sake, 15gm finely grated ginger, 2 tsp dashi and 1 tsp caster sugar; season and mix well to combine.
Step 2. Photo: John Paul Urizar
3 Working with one wrapper at a time, place wrapper on a chopping board then lightly brush the outer edges of the wrapper with water. Place 3 tsp filling in the centre, then fold wrapper in half and pinch together at the meeting point at the top. On each side, make two pleats, starting with the inside (closest to the centre). Then make two more pleats on the outer corners, again towards the centre. Press lightly to ensure seams are sealed. Transfer to a tray lined with baking paper and repeat with remaining ingredients.
Step 3. Photo: John Paul Urizar
4 When ready to cook gyoza, add 2 tbsp vegetable oil to a medium non-stick frying pan with a lid. Add 8 gyoza and pour in lace mixture so that there is about 1cm of liquid in pan. Place over high heat, cover with lid and cook for 5 minutes. Remove lid and drizzle over an extra 1 tbsp oil. Reduce temperature to medium and cook uncovered until lace is crisp and gyoza is golden on the bottom (3-4 minutes). Invert gyoza onto a serving plate and repeat with remaining gyoza. Serve with gyoza sauce, yuzu kosho and shichimi togarashi.
Combine equal parts soy sauce and rice vinegar in a dipping bowl. For extra flavour, add sesame oil, finely grated ginger and garlic to taste.
Step 4. Photo: John Paul Urizar