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Pan-Fried Dumplings (Gyoza)

This recipe for ultimate pan-fried gyoza will make your mouth water with its bursting juices. I'm confident these are more delicious than any restaurant's, with juiciness comparable to xiao long bao. Here's how Da-U-Ma perfected this easy yet incredibly delicious pan-fried gyoza recipe over 12 years.

Steps

In a wide pan, combine 5g powdered gelatin and 1 tbsp chicken soup stock powder. [This is the key!] This is a crucial step for making juicy gyoza.
🕒 01:04
Add 200ml of boiled water to the pan and mix well until the gelatin and chicken soup stock powder dissolve.
🕒 01:48
Let it cool slightly, then chill in the refrigerator until set to create the jelly. [This is the key!] Instead of using water, we're making the jelly with chicken soup stock to condense the flavor.
🕒 02:01
Remove the core from the cabbage and chop it into slightly larger pieces. [This is the key!] To retain a crisp texture, chop with a knife rather than a food processor.
🕒 05:17
Place the chopped cabbage in a bowl, sprinkle with 1/2 tsp salt, mix well, and let it sit for at least 5 minutes to remove excess moisture and any raw cabbage smell.
🕒 06:07
Finely chop the chives. Remove the stems from the shiitake mushrooms and mince them. Mince the onion as well.
🕒 06:39
In a separate bowl, add the freshly taken-out-of-the-refrigerator 200g ground pork, 2 pinches salt, and to taste white pepper. Add the 1 beef suet that has been returned to room temperature and knead quickly until it becomes pasty. [This is the key!] Adding salt and kneading helps the proteins bind and traps the juices. Work quickly to avoid warming the meat with your hands.
🕒 07:33
To the meat mixture, add [A] 1 tbsp soy sauce, [A] 1/2 tbsp sugar, [A] 1 tsp chicken soup stock powder, and optionally [A] 7 shakes MSG(Ajinomoto) (MSG), [A] 1 tbsp oyster sauce, and [A] 1/2 tbsp sesame oil. Add the grated 1-3 cloves garlic and 10g ginger, and mix to season the meat mixture.
🕒 08:35
Add the minced chives, shiitake mushrooms, onion, and the cabbage (after thoroughly squeezing out the water from salting) to the meat mixture.
🕒 09:05
Add 1 tbsp potato starch and mix gently without over-mixing. [This is the key!] The potato starch will coat the meat juices and moisture, trapping them inside.
🕒 09:28
Break up the chilled jelly with a fork and add it to the meat mixture. Mix thoroughly until everything is incorporated. [This is the key!] This jelly will melt during cooking, creating an incredibly juicy gyoza that's swimming in its own juices.
🕒 09:51
Chill the meat mixture in the refrigerator for about 30 minutes to prevent moisture and juices from seeping out.
🕒 10:23
Mix 1 tsp all-purpose flour with water until well combined.
🕒 11:20
Place a generous amount of the meat mixture onto 50-60 gyoza wrappers. Fold and seal tightly while creating pleats to prevent the opening.
🕒 11:33
Add 1/2 tbsp vegetable oil to a large frying pan and heat over medium heat.
🕒 12:27
Spread the oil and arrange the gyoza in a spiral pattern in the pan. Cook until the bottoms are golden brown. [This is the key!] Pressing down firmly on the bottoms of the gyoza as you place them ensures even browning.
🕒 12:37
Once the bottoms of the gyoza are browned, pour the flour-water mixture over them, cover with a lid, and steam over medium heat for 4.5 minutes.
🕒 13:00
Remove the lid, drizzle with 1 tbsp sesame oil, and increase the heat to high for 30 seconds to add a fragrant crispiness.
🕒 13:11
Turn off the heat, place a plate over the frying pan, invert it to transfer the gyoza onto the plate, and serve. Enjoy!
🕒 13:25