Japanese Haddock Gyoza
Delicate pan-fried dumplings filled with flaky haddock, ginger, and traditional Japanese seasonings. These restaurant-quality gyoza combine the umami ...
4 servings (24 gyoza)
Japanese Cuisine
🟡Intermediate★★★☆☆
Jun 2, 2025
20 views
Ingredients
🥬
3 stalks
green onions
white and green parts, finely chopped
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1 tablespoon
fresh ginger
peeled and microplaned
💧
1/3 cup
water
for steaming
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1 cup
napa cabbage
finely minced and salted
🫒
2 tablespoons
neutral oil
for cooking
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2 cloves
garlic
microplaned
📦
1 tablespoon
sake
cooking grade
📦
24 pieces
round gyoza wrappers
room temperature
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1 teaspoon
potato starch
or cornstarch
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1/4 teaspoon
white pepper
freshly ground
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12 oz
fresh haddock fillet
skin removed, pin bones checked
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2 teaspoons
soy sauce
low sodium preferred
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1 teaspoon
sesame oil
toasted
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1/2 teaspoon
kosher salt
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Place the napa cabbage in a bowl with 1/2 teaspoon salt, mix thoroughly, and let sit for 15 minutes to draw out moisture. Squeeze the cabbage firmly in a clean kitchen towel to remove all excess liquid - this prevents soggy gyoza filling.
Step 2
Cut the fresh haddock fillet into small cubes, then use the flat side of your knife to gently mash the fish into a coarse paste, leaving some texture. This technique creates the perfect binding while maintaining flakiness.
Step 3
In a large mixing bowl, combine the mashed haddock, squeezed napa cabbage, green onions, fresh ginger, garlic, soy sauce, sake, sesame oil, potato starch, kosher salt, and white pepper. Mix gently in one direction for 2 minutes to develop the protein structure without overworking the delicate fish.
Step 4
Set up your gyoza assembly station with a small bowl of water, the gyoza wrappers covered with a damp towel, and the filling. Place 1 tablespoon of filling in the center of each round gyoza wrapper, being careful not to overfill.
Step 5
To fold the gyoza, wet the edges of the wrapper with water, then create 5-6 pleats on one side while keeping the other side smooth. Press firmly to seal, ensuring no air pockets remain. The gyoza should sit flat with a curved, crescent shape.
Step 6
Heat the neutral oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Place the gyoza flat-side down in the pan without overcrowding, cooking for 2-3 minutes until the bottoms are golden brown and crispy.
Step 7
Carefully add the water to the pan (it will sizzle vigorously), immediately cover with a tight-fitting lid, and reduce heat to medium. Steam for 6-7 minutes until the wrappers become translucent and the fish is cooked through.
Step 8
Remove the lid and increase heat to medium-high to evaporate any remaining water and re-crisp the bottoms for 1-2 minutes. The gyoza are ready when they release easily from the pan and the bottoms are deeply golden.
✨Chef's Tips
- ★The key to restaurant-quality gyoza is moisture control - always squeeze the cabbage thoroughly and avoid overly wet fillings. Excess moisture creates soggy wrappers and prevents proper browning.
- ★When mashing the haddock, work quickly and keep the fish cold. The gentle mashing technique creates a cohesive filling while preserving the fish's delicate texture - avoid using a food processor which would create a paste.
- ★Master the pleating technique by practicing the rhythm: wet, fill, pleat one side only. The asymmetrical pleating creates the signature gyoza shape and ensures they sit flat for even cooking.
- ★Use the 'potsticker method' - fry, steam, then fry again. This three-stage cooking process creates the perfect textural contrast of crispy bottoms (hanetsuki) and tender, translucent tops.
- ★Temperature control is crucial: too high heat burns the bottoms before the filling cooks, too low heat creates tough, chewy wrappers. Listen for the gentle sizzle throughout cooking as your guide.
gyozadumplingshaddockJapanesepan-friedseafooddinnerappetizer