Traditional Hakata-style Gyoza Recipe

2022-11-01

By Japanese Foodie

Japanese Cuisine

Appetizer

Try this traditional Japanese recipe for Hakata-style gyoza, made with ground pork, cabbage, and garlic chives. These pan-fried dumplings are crispy and juicy, and perfect for any occasion. 

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A popular Japanese appetizer that originated in the Hakata district of Fukuoka City on the southern island of Kyushu in Japan. 

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The history of Hakata-style gyoza is somewhat unclear, but it's believed to have developed in the post-World War II era, when a number of Chinese immigrants came to the Hakata district of Fukuoka City and began opening Chinese restaurants. These restaurants began serving gyoza as a way to appeal to Japanese customers.

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Gyoza is a type of Japanese dumpling that's typically filled with minced meat and vegetables, wrapped in a thin dough and then pan-fried or steamed. 

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Hakata-style gyoza differs from other types of gyoza in that it has a thinner, more delicate wrapper and a more deeply flavored filling. 

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Over time, the Chinese-style gyoza was adapted to Japanese tastes, resulting in a distinct style of gyoza that's deeply flavorful and often served with a tangy, vinegar-based dipping sauce. Hakata-style gyoza is often filled with a combination of pork, garlic, ginger, cabbage and scallions.

Pitfalls on Hakata-Style Gyoza

 Achieving the perfect texture: Hakata-style gyoza is known for its thin and crispy skin, which can be difficult to achieve without the skin tearing or falling apart.

 Filling ingredients: the filling of Hakata-style gyoza must be properly balanced with the right proportion of meat, veggies and seasoning to create a flavorful bite.

 Folding technique: the unique folding technique of Hakata-style gyoza is difficult to master and requires consistent practice to achieve the perfect even parcels.

 Cooking evenly: ensuring that the gyoza cooks evenly on both sides requires close attention and adjustments to temperature and timing.

 Keep it moist: Hakata-style gyoza is also known for its juicy filling, so maintaining the moisture of the filling while also achieving a crispy skin can be challenging.

Ingredients

• 1/2 lb ground pork (buta no shinzou)

• 1/2 lb cabbage, finely chopped (kyabetsu)

• 1 bunch of garlic chives (nira), finely chopped (nira)

• 1/2 tsp grated ginger (shouga)

• 1 tbsp soy sauce (shouyu)

• 1 tbsp sake

• 1 tbsp sesame oil (goma-abura)

• 1 tsp sugar (satou)

• 1/2 tsp salt (shio)

• 1/4 tsp black pepper (koshou)

• 1 egg (tamago)

• 25-30 gyoza wrappers (gyoza no kawa)

• 1 tbsp vegetable oil (yasai-abura)

• 3/4 cup water (mizu)

Instructions

1. In a large bowl, mix together ground pork, cabbage, garlic chives, grated ginger, soy sauce, sake, sesame oil, sugar, salt, pepper, and egg.

2. To make each gyoza, place a wrapper in the palm of your hand and add a heaping teaspoon of the filling in the center of the wrapper.

3. Wet the edges of the wrapper with water and fold in half, pinching the edges together to seal. Repeat until all the filling is used up.

4. Heat vegetable oil in a frying pan over medium-high heat. Arrange gyoza in the pan, pleated side up. Cook until the bottom is browned, about 2-3 minutes.

5. Add 3/4 cup of water to the pan and cover with a lid. Lower the heat and let the gyoza steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through.

6. Serve hot with soy sauce or other dipping sauce of your choice.

Preparation Time 45 min

Cook Time 20 min

Total time 1h 5min

Nutrition Facts

Calories: 350

Fat: 18 g

Saturated Fat: 5 g

Carbohydrates: 26 g

Fiber: 2 g

Sugar: 2 g

Protein: 18 g

Regional Ingredients Variations of Hakata-style gyoza

Fukuoka (the birthplace of Hakata-style gyoza), they use a thin and delicate wrapper and fill it with a mixture of pork, garlic, and ginger, creating a dish known as "Fukuoka Gyoza".

Osaka, they use a thicker wrapper and add cabbage to the filling, creating a dish known as "Osaka-style Gyoza".

Tokyo, they use a mixture of pork and chicken in the filling and add shiitake mushrooms, nira (Chinese chives), and sesame oil, creating a dish known as "Tokyo-style Gyoza".

Hokkaido, they use a wrapper made with potato starch and fill it with minced lamb and vegetables such as onions and carrots, creating a dish known as "Hokkaido Lamb Gyoza".

Okinawa, they use a wrapper made with wheat flour and add shrimp and a spicy seasoning mix to the filling, creating a dish known as "Okinawa-style Gyoza".

Try this traditional Japanese recipe for Hakata-style gyoza and impress your guests at your next dinner party! Share your photos on social media using the following hashtags #gyoza #Japanesefood #dumplings #groundpork #Kyushu #hiverecipes