Turkey Gyoza Dumplings

Japanese gyoza, or dumplings, have become a global favourite, captivating food enthusiasts with their crispy exterior and juicy, flavourful interior. Inspired by Chinese jiaozi, gyoza carries its own unique charm, often pan-fried to create that perfect balance of texture—golden-crisp bottoms and tender, steamed tops. Paired with a rich and slightly sweet hoisin dipping sauce, these delectable parcels become the star of any meal. As this recipe is being added at Christmas then they have to be Turkey Gyoza Dumplings.

While pork is the traditional base for gyoza fillings, the possibilities for meat-based variations are endless, allowing chefs and home cooks alike to experiment and innovate. Pork remains a classic choice, often blended with finely chopped garlic, ginger, and Chinese chives for a fragrant and savoury bite. Adding a splash of soy sauce and sesame oil to the mixture deepens the umami notes, creating the iconic gyoza flavour profile.

If you’re craving something a little different, minced chicken or leftover Turkey offers a lighter alternative. Combined with shiitake mushrooms, shredded cabbage, and a touch of miso paste, it creates a juicy filling that’s both hearty and refined. For an adventurous twist, minced lamb can be used, paired with spring onions, coriander, and a hint of cumin to add a slightly earthy dimension to the dumpling.

Beef lovers can try finely ground beef, mixed with diced water chestnuts for crunch and a dash of hoisin sauce to echo the dipping sauce’s flavour. The sweetness of hoisin melds beautifully with the robust taste of beef, making every bite irresistible.

When serving gyoza with hoisin sauce, the dipping experience is elevated by the sauce’s balance of sweet and salty notes. To add complexity, you might garnish the hoisin sauce with toasted sesame seeds or a splash of rice vinegar. For a hint of heat, a pinch of chilli oil or finely chopped red chillies can bring a delightful kick.

The magic of gyoza lies not only in their taste but in their ability to bring people together. Folding these dumplings can become a shared activity, turning preparation into a joyful communal experience. Whether you choose pork, chicken, lamb, or beef, the beauty of gyoza lies in their versatility and the creativity they inspire.

Pair them with a vibrant dipping sauce, and you have a dish that’s not only a feast for the palate but also a celebration of Japanese culinary ingenuity. Why not explore the endless possibilities of gyoza fillings and make them your own?

Turkey Gyoza Dumplings

These Japanese gyoza are irresistible meat-filled dumplings, pan-fried to golden perfection and paired with a rich hoisin dipping sauce. Perfect as an appetiser or a snack, they’re both crispy and juicy, offering a delightful balance of flavours and textures.

4.91 from 31 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish, Snack, Starter

Cuisine: Japanese

Keyword: Chilli Flakes, Dumplings, Pork, Turkey, Turkey Gyoza, Vegetables, Wrappers

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 30 Gyoza

Calories: 15kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

For the Filling:

• 250 g turkey minced or pork, chicken, lamb or beef
• 1 cup napa cabbage finely chopped
• 2 medium spring onions finely sliced
• 1 clove garlic minced
• 1 tsp ginger grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp salt
• ¼ tsp white pepper

For the Dumpling Wrappers:

• 30 round gyoza wrappers store-bought or homemade

For Cooking:

• 2 tbsp vegetable oil
• 1/3 cup water

For the Hoisin Dipping Sauce:

• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• ½ tsp sesame oil
• 1 pinch chilli flakes or splash chilli oil optional

Instructions

• In a bowl, combine the minced turkey, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, salt and white pepper. Mix until well combined but not overworked.
  250 g turkey, 1 cup napa cabbage, 2 medium spring onions, 1 clove garlic, 1 tsp ginger, 1 tbsp soy sauce, 1 tsp sesame oil, ½ tsp salt, ¼ tsp white pepper
• Place a gyoza wrapper in the palm of your hand. Add about 1 teaspoon of filling to the centre. Wet the edges of the wrapper with water, fold it in half, and pleat the edges to seal. Repeat until all wrappers are filled.
  30 round gyoza wrappers, 1/3 cup water
• Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange half the gyoza flat-side down in a single layer. Cook for 2-3 minutes, or until the bottoms are golden brown.
  2 tbsp vegetable oil
• Add 1/3 cup of water to the skillet and immediately cover with a lid. Steam for 3-4 minutes, or until the water has evaporated. Remove the lid and cook for an additional 1 minute to crisp the bottoms. Repeat with the remaining gyoza.
• In a small bowl, mix the hoisin sauce, soy sauce, rice vinegar and sesame oil. Add chilli flakes or chilli oil for heat, if desired.
  3 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, ½ tsp sesame oil, 1 pinch chilli flakes
• Arrange the gyoza on a plate and serve with the hoisin dipping sauce on the side.

Notes

Enjoy these gyoza hot, savouring their perfect harmony of crispy bottoms, tender tops, and the rich, sweet-savoury dipping sauce!

Nutrition

Calories: 15kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 139mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg