Description
This delicious and easy-to-make turkey gyoza recipe features crispy pan-fried dumplings filled with seasoned ground turkey, cabbage, and green onions. Perfectly balanced with aromatic garlic, sesame oil, and soy sauce, these gyoza are steamed to juicy perfection and make an ideal appetizer or main dish served with your favorite dipping sauce.
Ingredients
Scale
Gyoza Filling
- 52 wonton wrappers
- 1 lb ground turkey
- 1/2 cup green onions, chopped
- 2 cups cabbage, shredded
- 2 garlic cloves, pressed
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
For Cooking
- 1 tbsp oil (for pan frying each batch)
- 1/4 cup water (for steaming each batch)
Instructions
- Prep the Filling: In a large bowl, thoroughly combine the ground turkey, chopped green onions, shredded cabbage, pressed garlic, sesame oil, soy sauce, salt, and black pepper. Mix until well blended to ensure an even distribution of flavors.
- Fill the Wrappers: Take one wonton wrapper at a time and place an equal portion of the prepared filling in the center of the wrapper, being careful not to overfill to avoid tearing.
- Seal the Gyoza: Use your finger to brush water along the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape, pressing firmly to seal. Pleat the edges tightly to secure the filling inside and prevent leaks during cooking.
- Prepare for Cooking: Arrange the sealed gyoza in a single layer on a baking sheet, ensuring there is space between each one so they don’t stick together.
- Pan-Fry: Heat 1 tablespoon of oil in a skillet over medium-high heat. Place a batch of gyoza flat-side down into the skillet and cook until the bottoms are golden brown and crispy, about 3 minutes.
- Steam: Once browned, carefully pour in 1/4 cup of water into the skillet and immediately cover with a lid to trap steam. Let the gyoza steam for 3 to 4 minutes until the filling is fully cooked and juicy.
- Serve: Remove the lid and continue cooking for an additional minute if needed to re-crisp the bottoms. Serve the gyoza warm with your favorite dipping sauce such as soy sauce, chili oil, or ponzu.
Notes
- Be careful not to overfill the wrappers to avoid tearing during sealing or cooking.
- Use a non-stick skillet or well-oiled pan to prevent the gyoza from sticking.
- Feel free to substitute ground turkey with ground chicken or pork depending on preference.
- Gyoza can be batch-frozen before cooking; just thaw slightly before pan-frying and steaming.
- For a vegetarian version, replace ground turkey with tofu or finely chopped mushrooms and use vegetarian soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-fry and Steam
- Cuisine: Japanese
Nutrition
- Serving Size: 6 gyoza (about 100g)
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: turkey gyoza, Japanese dumplings, pan-fried gyoza, homemade gyoza, ground turkey recipe, Asian appetizers
