Gyoza Sushi is a Japanese dish that consists of a piece of fried or steamed dumpling. It is usually served with a dipping sauce. This is a list of best gyoza sushi recipes. The hallmark of gyoza is the use of a thin wrapper with chicory stuffing in addition to ground beef. You can make your own gyoza stuffed with chicken at home; just use the gyoza skin to make it ready. Try following this recipe from Inspiration Best Food.

Gyoza Sushi Recipe Menus

1. Soft and delectable Gyoza Sushi Practically Delicious

Ingredients Soft and delectable Gyoza Sushi Practically Delicious:

  • Wheat flour-150 grams 
  • Tapioca flour—1 tbsp. 
  • 1/4 teaspoon salt 
  • Cooking oil—1 tbsp. 
  • Hot water (boiling)-90 ml 
  • Chicken, finely chopped-150 grams 
  • Shrimp, coarsely chopped-100 grams 
  • Tapioca flour—2 tbsp. 
  • Oyster sauce—1 tbsp 
  • Sesame oil—1 tsp. 
  • Salt—1 tsp. 
  • Sugar-1 tsp. 
  • Spring onions, finely chopped (2 stalks), 
  • Soy sauce—4 tbsp. 
  • Sesame oil—1 tsp. 
  • Vinegar—a little

How to cook Soft and delectable Gyoza Sushi Practically Delicious:

  • In a bowl, mix the flour, tapioca, and salt. Make a hollow in the middle.
  • Pour cooking oil and hot water. Stir quickly until smooth with a wooden spoon. Knead until the dough is smooth. Rest for 20 minutes so that the dough is flexible when printed.
  • Divide the dough into 4 parts. Each dough, rolled with a pasta maker from the thickest size, continues with the size that results in the thinnest.
  • Print the thin dough into a round shape with a diameter of about 8 cm. Repeat until all the batter is used.
  • Sprinkle each sheet of skin with flour so it doesn’t stick together.
  • In a bowl, combine all the filling ingredients and mix until smooth. Correct the taste by tasting a little dough that has been fried or boiled.
  • Take a piece of gyoza skin, fill in the middle with as much as 1 tsp. Fold it into a semicircle, then fold it and stack it along the sides.
  • Slightly press the ends so they stick. Do it to the end.
  • Heat a non-stick flat pan. Just add a little cooking oil. Arrange the gyoza and let it cook until the underside turns brown.
  • Pour water up to 1/4 the height of the gyoza. Close the pan. Let it cook until the water runs out and the gyoza skin looks transparent and cooked. Lift.
  • ready to serve with sauce.
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2. Japanese Snack: Gyoza Sushi with Chicken 

Ingredient Gyoza Sushi with Chicken:

  • 140 grams of ground chicken,
  • four spring onions,
  • cut ends and coarsely chopped 2 pieces of chicory,
  • Remove the tough stems from the ginger and coarsely chop 1.5 cm of it.
  • peeled and diced
  • 1 garlic clove
  • 50 grams of water chestnuts
  • 2 tablespoons soy sauce
  • 2 teaspoons soy sauce oysters
  • 1 teaspoon sake (optional) for cooking
  • 1/2 teaspoon sesame oil 
  • Soy sauce, 2 tbsp.
  • 1 tablespoon rice vinegar
  • 2 tablespoons sesame oil
  • Soy sauce, 2 tbsp.
  • 2 tbsp. Yuzu juice
  • 2 tablespoons peanut oil

How to cook Gyoza Sushi with Chicken:

  • Put the scallions, ginger, and garlic in a food processor and puree. Or it can be chopped manually.
  • Enter the water chestnuts, mixed but not too smooth for a crunchy texture. Add soy sauce, oyster sauce, sake, sesame oil, and salt. Mix again.
  • Put the dough into a large bowl and add the ground chicken. mix by hand. Shut up.
  • Prepare a small bowl of water. Sprinkle cornstarch on a plate.
  • Take the gyoza skin and add the filling. Dip your finger in the water and rub it against the edges of the skin. Cover the gyoza skin with a pinch-like motion to the side. Place the gyoza on a floured plate.
  • Heat non-stick Teflon with 1 tbsp of vegetable oil. Fry the gyoza on one side only for 2 minutes until golden brown.
  • Fill the Teflon with water, cover, and cook for 3-5 minutes on medium heat.
  • In a small bowl, combine all of the sauce ingredients.
  • Arrange gyoza on a plate and serve with a dipping sauce.
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3. Gyoza Sushi Simple

Ingredient Gyoza Sushi Simple:

  • Tang Mien Flour-200 grams 
  • 50 grams tapioca flour 
  • 200 mL hot water 
  • 1 gram salt 
  • Cooking oil—3 tbsp. 
  • Chicken breast, chopped (200 g) 
  • Garlic powder—1 tsp 
  • Water, room temperature-75 ml 
  • Cabbage, finely sliced—75 grams 
  • Ginger water/ginger syrup—1 tbsp. 
  • Green onion, thinly sliced—1 stick 
  • Salt to taste. 
  • Soy sauce—1 tsp. 
  • Oyster sauce—1 tsp 
  • White pepper powder—1/4 tsp 
  • Sesame oil—1/4 tsp. 
  • Sweet soy sauce—3 tbsp 
  • Lime-1 tsp. 
  • Chili oil/chili powder–2 tbsp. 
  • Fish sauce—1 tsp. 
  • Sesame oil—1 tsp.

How to cook Gyoza Sushi Simple:

  • Mix all the stuffing ingredients together until smooth. 
  • Sift the tang mien flour, tapioca, and salt, and then add the hot water little by little, kneading until it doesn’t stick to your hands. 
  • Take enough dough and then roll it with a rolling pin until thin, then print a diameter of 9 cm. 
  • Put the stuffing in the middle of the dough, then glue it while folding the top. Do it until the dough runs out. 
  • Prepare a non-stick pan with cooking oil and spread it evenly. Then place the gyoza and cook until the bottom is cooked through or turns golden. 
  • Then pour in the water and cover the pan and cook for about 8–10 minutes or until the water shrinks. Remove from heat and set aside once cooked. 
  • Gyoza Sauce: Mix all the ingredients together, mix well, and serve as a dip.

That’s Gyoza Sushi Recipes that you must try, besides having health benefits, it also has a unique taste.