Miso Gyoza: A Flavorful Twist on a Japanese Classic
What Makes Miso Gyoza Special
Japanese gyoza are a beloved comfort food, but this version introduces a twist by adding miso to the filling for extra depth and umami. The mixture of juicy ground pork, finely chopped cabbage, mushrooms, scallions or garlic chives, and aromatic ginger and garlic creates a flavorful base. Miso not only seasons the mixture but also adds a touch of richness that sets these dumplings apart from the usual version. It’s a great way to incorporate traditional Japanese flavors into a familiar favorite.
My Family Recipe from Miso-Rich Nagano
This particular recipe is based on my own family recipe in Nagano, where miso is a daily staple at the table. In our home, miso-based dishes are an everyday comfort, and we’ve come to appreciate how miso harmonizes beautifully with the umami of meat and vegetables. Miso is a treasure trove of savory flavor on its own, but when paired with fresh ingredients, it truly elevates the dish.
Unlike standard gyoza recipes, which are often seasoned with salt or soy sauce, this version uses miso as the main seasoning, giving it a mellow yet deeply satisfying taste. While gyoza is usually served with a soy sauce-based dipping sauce, I recommend using only a small amount here—just enough to complement, not overpower, the miso-rich filling.
Folding and Frying Gyoza: A Fun and Satisfying Process
Don’t Worry If Your First Gyoza Look a Bit Uneven!
The process of making gyoza might seem intimidating at first, but once you get the rhythm of folding, it becomes almost meditative. Wrapping them by hand allows you to appreciate each step, and even if the folds aren’t perfect at first, don’t worry—after a few, you’ll get the hang of it. Cooking them until the bottoms are crispy and golden, then finishing with fragrant sesame oil, gives the dumplings that irresistible texture contrast: crispy underneath and juicy inside.
Dip and Enjoy
Gyoza for Any Occasion
These miso gyoza are perfect as a snack, appetizer, or main dish, especially when served with a simple dipping sauce of soy sauce, vinegar, and chili oil. They pair beautifully with cold beer or warm sake and are always a crowd-pleaser. Whether you’re new to Japanese home cooking or just looking for a new spin on gyoza, this miso version is sure to become a favorite in your kitchen.
Miso Pork Dumpling (Miso Gyoza)
Description
Ingredients
Instructions
Preparation of Ingredients
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Preparation of cabbage
Finely chop the cabbage and place it in a bowl. Sprinkle a little salt and let it sit for about 10 minutes. After that, you’ll see water released from the cabbage. Squeeze the water out by hand or by wrapping the cabbage in a sturdy kitchen towel or paper towel and pressing it.
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Chop the vegetables and mix everything.
Finely chop the scallions (orreplaceable with garlic chives), and add them to the cabbage. Then add the grated ginger and garlic to the same bowl. You can also use a food processor to chop all the vegetables. Add the ground pork, miso, and sake to the bowl and mix everything together really well until the meat and veggies are fully combined. Using your hands is best. If you’re worried about the smell of garlic or ginger on your hands, feel free to wear gloves.
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Wrap the gyoza
Before wrapping, prepare a small bowl of water. You’ll dip your fingers in the water to help seal the wrapper. Place one wrapper in your palm, scoop a small amount of filling into the center, then dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper in half and pinch the top center together. Then, using your right hand, make 2 to 3 small pleats on one side with one hand, pressing firmly to seal each fold. Don’t worry if it takes time – after 20 or so, you’ll get the hang of it!
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Cook the gyoza
Use a frying pan with a lid. Add vegetable oil and arrange the gyoza in the pan, leaving a little space between each so they don’t stick together. Turn the heat to medium to high and wait until you hear a sizzling sound. This means that the bottom is frying and the pan is hot enough. Pour in ⅓ cup (100ml) of water and immediately cover with the lid. This will steam the dumplings and cook the filling thoroughly. After about 4–5 minutes, when the water mostly evaporates, remove the lid and let the remaining moisture completely evaporate from the pan. Then, drizzle sesame oil around the edge of the pan to let it run down and crisp up the bottom of the dumplings. Be careful - that it may splatter a bit. When you smell a nice toasty sesame aroma, turn off the heat.
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Plate the gyoza
Use a spatula to carefully remove the gyoza and arrange them on a flat plate. For the dipping sauce, in a small dish, mix soy sauce, vinegar, and chili oil to your liking.
