Books/ Cooking/ Recipes/ Side Dishes

How to Fold Gyoza

A thousand cranes are said to bring good luck, grant a wish and/or otherwise give good ju-ju.  For our wedding we folded 1,000 red, orange and yellow cranes. When I say we, I mean mostly me, my mom and my aunties. On my lunch breaks at work, I sat in the breakroom, folding, folding, folding.  After hundreds, you start to get pretty good at folding. But it takes hundreds.  That said, you don’t have to be an origami master to make some nice gyoza.

Gyoza from Japanese Soul Cooking Negi| dailywaffle

Most recipes I’ve seen for potstickers, or egg rolls for that matter, simply allow you to use green onion and leave it at that. This recipe, from Japanese Soul Cooking calls for nira, green garlic chives. Yes, you’ll need to hit up an Asian market, but it’s worth it. Mostly a flat, grassy leaf, you chop off the bottom couple inches of the stalk and use the leaves.  The other ingredient in the recipe you might not recognize is katakuriko, or potato starch.  You can pick that up at your Asian market as well, or, like me, just use Bob’s Red Mill’s potato starch.

RECIPE: Pork Gyoza from Japanese Soul Cooking

Gyoza from Japanese Soul Cooking folded| dailywaffle

Making the filling is simply a matter of mincing a few ingredients and mixing them with the pork and a little soy sauce and potato starch, so let’s get down to the folding, since that may be the thing holding you back from trying dumplings at home. Japanese Soul Cooking includes a photo tutorial, but if you’ve never done this, a quick and dirty video might help. (Emphasis on quick and dirty).

A few folding tips:

1.The recipe in the book suggests each wrapper be filled with about 1 tablespoon of filling, but for the wrappers I had, it was more like 1.5 teaspoons.

2. When flat, you want to make sure you have an ample ring of wrapper around the filling so that it doesn’t goosh out the sides when you go to fold it.

3. If you’re folding solo, keep the pan of folded gyoza covered with a towel to keep the edges from drying out. Alternatively, get some friends to help you out!

I could eat 1,000 of these, but if you aren’t going to cook off the whole batch immediately, freeze them.  Stick the sheet pan into the freezer and let them freeze individually before putting them into a ziptop bag.  You can totally do this.

Gyoza from Japanese Soul Cooking| dailywaffle

RECIPE: Pork Gyoza from Japanese Soul Cooking

You Might Also Like

  • Kate
    January 28, 2014 at 5:52 pm

    Nice job with your gyoza! I love having potsticker parties with friends… it’s a great way to spend time together in the winter when you don’t want to be out late, but you do want to be sociable. It warms the kitchen to have so many bodies in there, and it’s great cheap labor… and I’m only sort of joking about that. You eat as many as you can and still have some leftover to freeze and send home with people as a thank you.

    • Michelle
      January 29, 2014 at 8:29 am

      Thanks, Kate! You’re so right about having more manpower. Once I got folding, I thought, this would be a lot more fun and go a lot faster if I had some help! 🙂

  • bruce
    January 14, 2014 at 12:36 pm

    Nice!