Homemade Japanese Gyoza (Dumplings) with Japanese Sweet Soy Honey Glaze Sauce

Homemade Japanese Gyoza (Dumplings) with Japanese Sweet Soy Honey Glaze Sauce

Make authentic Japanese gyoza from scratch with this detailed recipe! From the tender, thin dough to the flavourful filling, these dumplings are a joy to make and eat. Serve them with Harry's Hot Honey - Japanese Sweet Soy Honey Glaze, slightly warmed, for the perfect luxurious dip that adds a rich umami sweetness to every bite.

Ingredients

For the Gyoza Wrappers

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup boiling water
  • Corn-starch (for dusting)

For the Filling

  • 200g ground pork (or chicken for a lighter option)
  • 1 cup finely chopped napa cabbage
  • 1/2 cup finely chopped spring onion
  • 1 clove garlic, finely grated
  • 1 tsp grated fresh ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

For Cooking

  • 1 tbsp cooking oil
  • 1/4 cup water

For the Dip

Instructions

Step 1: Prepare the Gyoza Wrappers

  1. Combine the flour and salt in a mixing bowl. Gradually add the boiling water while stirring with chopsticks or a fork.
  2. Once the dough starts to come together, knead it on a lightly floured surface for 8–10 minutes until smooth and elastic.
  3. Cover the dough with a damp cloth and rest for 30 minutes to relax the gluten.
  4. Roll the rested dough into a long log and divide it into 24 equal pieces. Flatten each piece into a small disc, then roll out to a thin circle (about 3 inches in diameter). Use extra corn-starch to prevent sticking.

Step 2: Prepare the Filling

  1. Place the chopped napa cabbage in a bowl, sprinkle with a pinch of salt, and mix well. Set aside for 10 minutes, then squeeze out the excess water to avoid a soggy filling.
  2. Combine the cabbage, ground meat, spring onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a large bowl. Mix until well combined.

Step 3: Assemble the Gyoza

  1. Take one gyoza wrapper and place about 1 tsp of filling in the centre.
  2. Moisten the edges of the wrapper lightly with water. Fold the wrapper in half to form a half-moon shape, pinching and pleating the edges to seal it tightly. Repeat with the remaining wrappers and filling.

Step 4: Cook the Gyoza

  1. Heat 1 tbsp of cooking oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in a single layer.
  2. Cook until the bottoms are golden brown, about 2–3 minutes.
  3. Add 1/4 cup of water to the pan and immediately cover with a lid. Steam for 5–6 minutes or until the water has evaporated and the wrappers are tender.
  4. Remove the lid and cook for an additional minute to crisp up the bottoms again.

Step 5: Prepare the Dip

  1. Warm Harry's Hot Honey - Japanese Sweet Soy Honey Glaze slightly in a small saucepan or microwave. Stir gently to ensure a smooth, glossy texture.

Tips for Perfect Gyoza

  • Seal Tightly: Ensure the edges of the gyoza are sealed properly to avoid leaks during cooking.
  • Freeze for Later: Uncooked gyoza can be frozen on a tray and stored in a container for quick meals. Cook from frozen, adding an extra minute to the steaming time.
  • Test the Filling: Cook a small amount of the filling in a pan to check seasoning before assembling all the dumplings.

Serve your golden, crispy-bottomed gyoza with the warmed Harry's Hot Honey - Japanese Sweet Soy Honey Glaze dip. The glaze’s sweet, umami-rich flavours complement the juicy meat filling perfectly, making each bite unforgettable. Enjoy these delectable dumplings at your next meal or gathering!