One of my fondest childhood memories is gathering in the kitchen with my family, laughing and working together to create delicious meals that brought everyone closer. Those moments sparked my passion for cooking, and now as an adult, I still cherish those gatherings. One recipe that has carved a special place in my heart and on my dinner table is Nanami gyoza. These delightful Japanese dumplings are not only a treat for the taste buds but also offer a delightful bonding experience when preparing them with loved ones.
Why You’ll Love This Recipe
- Quick prep and minimal clean-up: With easy steps and simple ingredients, my Nanami gyoza come together in no time.
- Nostalgic appeal: This dish revives fond memories and can become a family favorite, just like it is in mine!
- Comforting flavors: The combination of fresh cabbage, tofu, and the unique kick from Nanami chili paste makes every bite irresistible.
- Budget-friendly: You can whip up a delicious meal without breaking the bank or sacrificing taste.
Ingredients
- White cabbage (finely shredded)
- Tofu or pork mince
- Spring onions (finely chopped)
- Garlic cloves (crushed)
- Nanami chili paste
- Frozen round gyoza wrappers (defrosted)
- Vegetable oil
- Soy sauce or ponzu sauce (for dipping)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into creating your Nanami gyoza! The journey begins with the cabbage: sprinkle a teaspoon of salt over 350g of finely shredded white cabbage. Get your hands in there and massage it for about 45 seconds. This simple step works wonders—it encourages the cabbage to release moisture, which enhances the flavor and texture. After letting it rest for 10 minutes, place the cabbage in a sieve and press it down gently to remove any excess liquid.
Next, grab a large mixing bowl and combine the minced tofu or pork, chopped spring onions, crushed garlic, and the now-prepared cabbage. Add one tablespoon of Nanami chili paste for that spicy kick. Mix everything until well combined—it should smell heavenly!
Now comes the fun part! Take a defrosted gyoza wrapper and place a heaped teaspoon of the filling in the center. Make sure not to overfill it. Brush a little water around the edge of the wrapper, then fold it in half, pinching the top to create a half-moon shape. If you’re feeling crafty, you can give it pleats by pinching the sides together—this step adds not only to the presentation but also to the texture of the dumpling.
In a lidded frying pan, heat some vegetable oil over high heat. When it’s hot enough (you can test this by adding a drop of water; it should sizzle), add your gyozas in batches, frying the bottoms for about 2-3 minutes until they’re crisp and golden brown.
Once crispy, carefully add 75ml of water to the pan and cover quickly with a lid. Let the gyozas steam for 4-5 minutes, or until the water evaporates and the fillings are cooked through. Repeat until all your gyozas are cooked, and serve them hot with soy or ponzu sauce for dipping, and perhaps a dot of extra Nanami chili paste for that extra heat!
Pro Tips for Making This Recipe
- Make sure to squeeze out as much water from the cabbage as possible to avoid soggy gyozas.
- If you’re using pork mince, ensure it’s finely minced for the best flavor integration.
- Don’t worry if your pleats aren’t perfect—what matters is the taste! Practice makes perfect.
- Use a non-stick frying pan to avoid the gyozas sticking and breaking apart.
How to Serve
These delightful Nanami gyoza are perfect as an appetizer or main dish. Pair them with a light salad or some steamed vegetables for a well-rounded meal. If you’re planning a gathering or a potluck, these dumplings are sure to impress your guests!
For drinks, try pairing with chilled sake or a refreshing green tea to enhance the Asian flavors. When garnishing, consider a sprinkle of sesame seeds or fresh chopped cilantro for a pop of color and flavor.
Make Ahead and Storage
One of the best parts about gyoza is that they can be made ahead of time. You can prepare them and freeze them uncooked, storing them in an airtight container for up to 2 months. When you’re ready to enjoy them, simply cook from frozen—no need to defrost!
Leftovers can be stored in the fridge for 2-3 days and can be reheated in a pan with a touch of water, just like you did initially, to crisp them back up. Trust me, they might just taste even better the next day!
FAQ
- Can I make this gluten-free?
Absolutely! Just use gluten-free gyoza wrappers, and you’re all set! - What if I don’t have Nanami chili paste?
You can substitute with a mix of red pepper flakes and a touch of soy sauce for depth or even try sriracha for some heat. - Can I use an air fryer or slow cooker instead?
Yes, air frying is a great option for a healthier crunch, and a slow cooker can be used, but you’ll miss out on that crisp bottom unless you pan-fry them first!
I hope this dish brings as much joy to your table as it does to mine. It’s a wonderful way to reconnect with your loved ones over warm, delicious food. Let me know how it turns out — I’d love to hear from you!
Nanami Gyoza
Equipment
- Frying Pan
- Sieve
Ingredients
- 350 g Cabbage
- 500 g Tofu or Pork Mince
- 2 Spring Onions
- 2 Garlic Cloves
- 1 tbsp Nanami Chilli Paste
- 40-50 Gyoza Wrappers
- for frying Vegetable Oil
- for dipping Soy Sauce or Ponzu Sauce
Instructions
- Sprinkle salt on shredded cabbage, massage for 45 seconds, let sit for 10 minutes, then press to remove excess liquid.
- Combine minced tofu or pork, spring onions, garlic, cabbage, and nanami in a bowl until well mixed.
- Place a heaped tsp of filling on a gyoza wrapper, brush the edge with water, and fold to form a half-moon shape.
- Pleat and pinch the sides of the wrapper to seal the filling inside, using water if needed.
- Heat vegetable oil in a frying pan and fry gyozas for 2-3 minutes until bottoms are crisp.
- Add 75ml water to the pan, cover with a lid and steam for 4-5 minutes until cooked through and water evaporated.
- Serve with soy or ponzu sauce for dipping, and optional nanami paste on top.