How to Make Delicious Gyoza Filling

Excellent fillings are essential for successful gyoza-making. This guide provides ideas, tips and troubleshooting techniques. Four examples of gyoza fillings are also included.

What is the best filling for gyoza? I would say: (1) a good balance between the main ingredients; (2) a variety of flavor combinations; and (3) a moist, juicy texture. In Part 2 of my Ultimate Gyoza Guide, I share a number of tips to help you achieve these goals. Four different filling recipes are also provided, including vegetarian and vegan versions.

CHINESE REGIONAL DUMPLING FILLINGS

In different regions of China, dumplings are filled with different combinations of ingredients. Let me name a few popular ones.

● Zhong Shui Jiao ( Sichuan spicy dumplings from Sichuan cuisine) are made of minced (almost pureed) pork and served with a spicy sauce.

● In Northeast regions of China, pork and Chinese sauerkraut dumplings is a local specialty.

● The most famous dumpling dish in the historic city of Xi'an  is Hot and sour dumpling soup  in which dumplings are filled with beef and yellow Chinese chive.

● Beijing families enjoy pork and Chinese leek  filling.

● In the coastal province of Shangdong, people take a lot of pride in their Bayu dumplings which call for Spanish mackerels.

● The famous Cantonese dim sum dish Har gow are semi-transparent dumplings filled with prawns, bamboo shoot and water chestnut.

● Steamed crab roe dumpling  is a delectable speciality of Yangzhou in Jiangsu province.

● In Chinese Muslim community, lamb dumplings  are very popular, usually paired with carrot or Chinese cabbage.

What should I use to make dumplings?

When it comes to dumpling fillings, there are many options. Use your imagination to mix and match whatever ingredients you like.

In addition to the meat, fish and seafood used in the regional specialties I mentioned above, vegetables also play a very important role. They are either mixed with meat/fish/seafood or stand alone. Chinese cabbage, leeks, fennel leaves, zucchini, carrots, radishes, lettuce, eggplant, tomatoes, cucumbers, celery, spinach, parsley, bamboo shoots ...... to name a few.

For vegetarian versions of dumpling fillings, eggs and tofu are popular sources of protein. 

● Scramble the eggs before cutting them into small pieces and mixing them with the other ingredients.

● To make tofu-filled dumplings, drain the excess water beforehand (you can place heavy weights on the tofu cubes). If using soft tofu, it is best to blanch it in boiling water for a few minutes. This will help it hold its shape without becoming too mushy.

I would like to recommend some special toppings for dumpling fillings.

● Dried shrimp  or dried papery shrimp  provides a delectable fishy flavour. Add a little if you think your filling tastes rather bland.

● Shiitake mushroom  is a magical ingredient also. Its unique umami taste can effectively elevate the deliciousness of your filling.

● Wood ear mushroom doesn’t have much flavour on its own but it’s great at offering a springy texture.

● Water chestnut has a sweet, earthy taste and a crunchy texture. It’s one of my favourite addition. 

● If you love the taste of herbs like coriander & dill, add a little to your filling.

How do I make it moist and juicy?

The most common problem home cooks face when preparing meat stuffing is how to make it moist and juicy. I have some suggestions to offer.

Include the fat content: I recommend a fat content of no less than 20%, for example, for stuffed pork. If you can't find ground meat that is ready to use a high fat content, buy some nice pieces of meat and chop them up yourself: use a meat cleaver or food processor.   

Add cooking oil: If you prefer non-animal fats, add some cooking oil (canola, sunflower, vegetable, peanut, etc.). My favorite way is to heat the oil and pour in chopped onion/ginger. It really brings out the best flavors! 

How do I season the filling?

Regular seasonings for dumpling fillings include salt, soy sauce, oyster sauce, pepper/five spice powder, white pepper, etc. A little sesame oil is always a good addition (but not so much that it overwhelms the main flavor). Some people like to add a little sugar to balance out the saltiness. 

Chopped green onions and/or ginger are often added to fillings, especially meat fillings. Some ingredients, such as chives, have a very strong flavor, so you don't need much seasoning. Some salt and a few drops of sesame oil should be enough.

When you add salt to the filling, always consider whether you want to use a dipping sauce to cook the cooked dumplings. If you are including a dipping source, then you will need to reduce the amount of salt.