Sui Gyoza are soft, juicy dumplings boiled in water or broth, offering a lighter and silkier texture than their pan-fried counterpart, yaki gyoza. Filled with a savory mixture of ground pork, cabbage, garlic, and ginger, these dumplings are comforting and satisfying without being heavy. They are often served with a simple dipping sauce of soy sauce and vinegar, or in a light soup garnished with green onions. Sui Gyoza are perfect as an appetizer, side dish, or even a main meal when paired with rice or noodles.
Ingredients
For the filling
- 200 g ground pork
- 1 cup cabbage (finely chopped)
- 2 green onions (minced)
- 1 clove garlic (grated)
- 1 tsp ginger (grated)
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp pepper
For the wrappers & cooking
- 20 gyoza wrappers
- 1 pot boiling water or light chicken broth
For the dipping sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- A few drops of chili oil (optional)
Instructions
- In a bowl, combine pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until sticky.
- Place 1 tsp filling in the center of each gyoza wrapper. Fold and seal with pleats.
- Bring a pot of water or broth to a boil. Add dumplings and cook until they float (about 4–5 minutes).
- Drain carefully and serve hot with dipping sauce.
Tips
- Ensure wrappers are sealed tightly to prevent filling from leaking.
- For extra flavor, boil in chicken broth instead of plain water.
- Freeze uncooked gyoza for easy future meals.
Serving Ideas
- Serve with dipping sauce made of soy sauce, vinegar, and chili oil.
- Enjoy in a hot soup with bok choy, shiitake mushrooms, and sesame oil.
- Pair with steamed rice and pickles for a complete meal.
Get this on Amazon : 50 Recipes from Tokyo’s Gyoza King
Leave a Reply