Gyoza with Turkey, Napa Cabbage, Cilantro, and Shiitake Mushrooms

I have never made gyoza before and it took more thinking and patience to make and after a few errors, I was finally able to make and cook gyoza pretty well. However, I can still use some practice. I really enjoyed making gyoza because I was able to get kind of creative with the ingredients and what I wanted in them, and it turned out very tasty. You can follow my ingredients but you can also choose different veggies or a different meat or even tofu.

I used Serious Eats’ How to Make Gyoza as a reference and also looked through the slideshow that shows a step-by-step of how to do it. It’s extremely informative and I highly recommend looking through it for additional tips and photos. They also talk about different ingredients that you can put in gyoza so you can create a unique mix of your own.


1 1/4 lb ground turkey
1 head of Napa cabbage, minced
1 bunch of cilantro, minced
5 green onions, chopped including the greens
2 in. piece of ginger, peeled and minced
4 oz. shiitake mushrooms, minced
3 garlic cloves, minced
1 tbsp reduced sodium soy sauce
1 tbsp sesame seed oil
1 package of gyoza wrapper

Dipping sauce

2 tbsp reduced sodium soy sauce
2 tbsp rice vineager
A couple of drops of Tapatio hot sauce or other hot sauce

Place ground turkey, Napa cabbage, cilantro, green onions, ginger, shiitake mushrooms, garlic in a large bowl and mix everything well. I used my hands but you can use a large spoon. Add soy sauce and sesame seed oil in the mixture.

Fill a small bowl half way with water and keep it aside. Place a gyoza wrapper on a clean surface. Wet one of your fingertips with water from the bowl and trace alone the edges of the wrapper. Do not get it too wet because this will cause the wrapper to tear.

Scoop a little less than a teaspoon of the mixture in the center of the wrapper. Carefully fold the edges of the wrapper over. It’s important to leave as little air as possible inside the gyoza. You can simply seal it flat or, if you want to get fancy, try crimping the seal.

Below is a great YouTube video showing how to do this. I didn’t produce this video but it really helped.

Continue doing this until you are done with wrappers or the mixture. Once you have the completed amount of gyoza, it’s time to cook them.

Use a pan with a lid and keep 1/4 cup of water near by. First heat the pan uncovered on medium-hight heat. Once heated, add vegetable oil, enough so that it covers the bottom of the pan. When the oil is hot, start adding the gyoza to the pan. Allow to cook for 2-3 minutes until the bottoms are brown. Next steam the gyoza. Put the water in the pan, lower the temperature to low and cover the pan with the lid. Allow to steam for 4 minutes.

Then you are done and they are ready to eat!

For the dipping sauce, just mix the 3 ingredients together and serve.


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