Gyozas are stuffed pasta dumplings typical of Japan. When we were there we had the opportunity to try them in many places and prepared differently.

In Harajuku Gyoza-r' they taught us that they can eat sui (steamed) or yaki (fried) and can be stuffed with niniku (garlic) or nira (leek).

The filling almost varies as much as your imagination: vegetables, meats, chicken, duck or seafood and all to which richer.

Gyozas are super easy to prepare, you can have them in the freezer for when you feel like it and b we ne house we prepare them at least a couple of times each month.

So I thought you could use a post where I stick to preparing them and accompanying them almost like a Japanese. Do you feel like it? Well, let's go.

Ingredients for sauces

For Classic sauce (which I use to accompany meat gyozas)

  • 90ml soy sauce
  • 90ml Japanese rice vinegar
  • a few drops of chili sauce or a few dried chili flakes
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar

For coriander sauce (which I use to accompany lamb gyozas)

  • 100g chopped cherry tomatoes
  • 1 shallot, finely chopped
  • a bunch of finely chopped coriander
  • 4 tablespoons fish sauce
  • 2 tablespoons oil
  • 4 very chopped cloves of garlic
  • 1/2 teaspoon chili powder

For ginger sauce (which I use to accompany seafood and fish gyozas)

  • 5 tbsp soy sauce
  • 5 tablespoons dark rice vinegar
  • 1 tablespoon hot sesame oil
  • a 3cm piece of shredded fresh ginger

Mustard sauce that I use to accompany duck gyozas)

  • 60ml soy sauce
  • 1 tablespoon American mustard
  • 1 tablespoon honey
  • a pinch of chili powder


Mix the ingredients of each of the sauces and put in or bowl. Ideally put various kinds of gyozas and various kinds of sauces

For grilled Gyozas:

Heat a frying pan with a teaspoon of sesame oil and a teaspoon of sunflower oil. Place the gyozas and the pan in the form of a sun taking into account that the part of the crest (the part where the dough of the gyozas folds) should be upwards. They must be glued side by side.

Leave over medium heat until the base of the gyozas is toasted. Then add a water finger to the pan and cover. We let cook for 7 minutes. After this time, we uncovered, raised the fire and waited for all the water to evaporate.

When we have them ready, put on the pan jun dish of the same size. Carefully turn the plate over to turn them over (as if it were an omelette). The toasted part of the gyozas will be up. Serve with the sauce while still hot

For fried gyozas:

In a frying pan heat sunflower oil so that about 3 cm of oil remains on the pan. When the temperature reaches 170 degrees, we add the gyozas and fry them for about 7 minutes, turning them around all the time so that they are toasted all over the face.

When we have them ready, we pass them to a plate with an absorbent paper to catch the excess oil. We serve warm with the alsa.

For steamed gyozas

Put a saucepan or saucepan with 3 fingers of boiling water. it is important that the size is right for our steamer so that the steamer never touches the bottom.

We cut a baking paper in a circle about 2 cm larger than the size of our steamer (we can also make them are the varoma of the thermomix if we have trimming the paper of its size).

When we have the papers cut out, we wrinkle them, form a ball of paper and wet them with water. We drain slightly and open them. In this way the paper will be adapted to the steamer and we will prevent the gyozas from sticking to the surface.

On the different levels of a steamer (or varoma), we place a wet wrinkled paper taking care that the whole background is covered. We put the gyozas on top. We cover and place the steamer over the scoop of boiling water.

Let it cook for about 7 minutes over medium heat. We put the steamer on the table along with the sauce and 'enjoy!

Tips and Tricks

  • Gyozas can be bought in the supermarket and have them in the freezer to prepare them at any time
  • The sauces are preserved for myche time in a glass taro
  • Difficulty: easy
  • Preparation time: 15 minutes

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