Gyoza from Wagamama feature tender ground pork and fresh vegetables encased in a thin, golden-brown dumpling wrapper, pan-fried to crispy perfection and served with a tangy soy-based dipping sauce, delivering a savory and satisfying bite.
Equipments
- Mixing bowl
- Knife
- Cutting board
- Spoon or spatula
- Dumpling press (optional)
- Small bowl (for water)
- Dumpling wrappers
- Frying pan (non-stick or skillet)
- Lid for frying pan
- Tongs or spatula
- Small serving dish (for sauce)
Ingredients
- 8 oz (225g) ground pork
- 1 cup Napa cabbage
- 2 green onions
- 1 tablespoon ginger
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sake (optional)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 24 round gyoza wrappers
- 2 tablespoons vegetable oil
- 1/4 cup water
- Dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (optional)
Using fresh Napa cabbage and green onions is essential to replicate the authentic flavor and texture of Wagamama's gyoza, while the ground pork should be finely minced for tenderness. Incorporating ginger and garlic provides the signature aromatic punch, balanced by soy sauce and sesame oil for depth and umami. If sake is available, it adds a subtle sweetness that enhances the filling, but it can be omitted without compromising taste. Be sure to use thin, round gyoza wrappers to achieve the perfect crispy edges when pan-fried. Your gyoza from the Wagamama copycat menu will deliver the same deliciously savory and crisp experience as the original restaurant version.
Instructions
- Finely chop Napa cabbage, green onions, ginger, and garlic.
- In a mixing bowl, combine ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sake (optional), sugar, and white pepper.
- Mix until well combined.
- Place a gyoza wrapper in your palm.
- Add about 1 teaspoon of filling in the center of the wrapper.
- Dip your finger in water and moisten the edge of the wrapper.
- Fold wrapper in half over filling, pleating the edge and pressing to seal.
- Repeat with remaining wrappers and filling.
- Heat vegetable oil in frying pan over medium-high heat.
- Arrange gyoza in the pan, flat side down, without crowding.
- Cook until bottoms are golden brown, about 2-3 minutes.
- Add 1/4 cup water to pan and cover immediately.
- Steam for 3-4 minutes, or until water evaporates and gyoza are cooked through.
- Remove lid and cook for an additional 1-2 minutes to crisp bottoms.
- Transfer gyoza to a serving plate.
- In small serving dish, combine soy sauce, rice vinegar, and chili oil (optional) for dipping sauce.
- Serve gyoza hot with dipping sauce.
Substitution
Gyoza from Wagamama copycat menu combines tender ground pork, crisp Napa cabbage, and aromatic ginger wrapped in delicate dumpling skins that crisp beautifully when pan-fried. If ground pork is unavailable, ground chicken or turkey can be used as a substitute without compromising flavor or texture. When shaping dumplings, a dumpling press simplifies the process, but your hands and a small bowl of water for sealing will work just as well. Using a non-stick frying pan ensures even cooking and easy flipping, while covering the pan helps steam the dumplings to juicy tenderness. Adjust the dipping sauce by omitting chili oil for a milder taste or adding fresh chili flakes for extra heat to suit your preference.
Tips
Ensure your cabbage and green onions are finely chopped to create a smooth filling texture that binds well with the pork. When sealing each gyoza wrapper, use water sparingly on the edges to prevent sogginess but enough to achieve a tight seal, avoiding any filling leaks. Cook gyoza on medium-high heat with enough spacing in the frying pan to allow even browning and steaming. Your dipping sauce should balance saltiness and acidity; adjust soy sauce and vinegar ratios to suit your taste preferences.
Nutritions
Gyoza from Wagamama provide a balanced source of protein and fiber, thanks to the ground pork and fresh vegetables like Napa cabbage and green onions. The thin dumpling wrappers add carbohydrates while keeping calories moderate, making Your meal both satisfying and nutritionally diverse. Sesame oil contributes healthy fats, while ginger and garlic offer antioxidants and anti-inflammatory benefits. The soy-based dipping sauce adds flavor with minimal calories, enhancing the overall nutrient profile.
Storage
Store your cooked gyoza in an airtight container and refrigerate for up to 2 days to maintain their crisp texture and fresh flavor. To reheat, gently pan-fry them again with a splash of water to steam and crisp them simultaneously. Avoid freezing cooked gyoza as the texture may deteriorate upon thawing.
Variation or Alternatives
For a vegetarian version, substitute ground pork with finely chopped shiitake mushrooms and tofu, maintaining the same seasoning blend to preserve umami flavors. You can enhance the filling's texture by sauteing the vegetables before mixing, which reduces moisture and intensifies taste. Instead of pan-frying, steam the gyoza entirely for a softer, chewier wrapper if you prefer a lighter option. Your dipping sauce can also be customized by adding minced garlic or grated ginger for extra zing.
Allergies
Gyoza from Wagamama contains common allergens including soy, wheat (in the gyoza wrappers and dipping sauce), and sesame oil, which may trigger reactions in sensitive individuals. Ground pork and garlic can also cause allergies or intolerances for some, so check your tolerance before consuming. If you have food allergies, carefully review ingredients to ensure your safety while enjoying this savory dish.
Why this recipe?
Wagamama's Gyoza menu is beloved for its perfectly crispy exterior and juicy, flavorful filling, blending traditional Japanese ingredients with the restaurant's signature fresh, high-quality produce. The balance of savory pork, vegetables, and umami-packed dipping sauce creates a satisfying taste experience that diners keep coming back for. Making a copycat version allows you to recreate this authentic, versatile appetizer at home, offering a customizable and cost-effective alternative to dining out. Your homemade Gyoza can capture the same crunch and rich flavors, providing an impressive, crowd-pleasing dish for any occasion.