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Sui Gyoza (Boiled Dumplings)
Makes 24 (serves 2–3) · About 50 min (About 20 min of this is for wrapping)
Wrap a filling of ground pork and napa cabbage in wrappers and boil in plenty of water. The wrappers are smooth and chewy. Eat with a vinegar and soy sauce dip.
① Cut the napa cabbage and squeeze out the water→② Knead the filling→③ Wrap in the wrappers→④ Boil in plenty of water→⑤ Make the sauce and serve
What to buy
Meat
Vegetables
Wrappers
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: a large pot (22 cm or wider), a slotted ladle (skimmer), 2 bowls.
How to make it
1
Cut the napa cabbage and squeeze out the water
- On the cutting board, finely chop the napa cabbage into 2–3 mm pieces (chop the white stem part extra fine)
- Put in a bowl, sprinkle with 1/4 tsp salt, rub with your hands and let sit 5 minutes
- Meanwhile, cut the garlic chives 5 mm wide
- Squeeze the cabbage hard with both hands to squeeze out the water well. Throw away the water
How to tell it's doneAlmost no water drips when you squeeze the cabbage. The cabbage has shrunk to about half.
Be carefulWhen using the knife, curl the fingertips of the hand holding the cabbage inward.
2
Knead the filling
- In another bowl, put 150 g ground pork, 2 tsp soy sauce, 2 tsp sake, 2 tsp sesame oil, 1 tsp potato starch, 1 tsp ginger, a pinch of salt and a pinch of pepper
- Knead well with your hands for 1–2 minutes
- Add the cabbage and garlic chives and mix until even
How to tell it's doneThe meat has turned whitish and sticky, and it keeps its shape when you scoop it with a spoon.
Be carefulAfter touching raw ground meat, wash your hands with soap before touching the wrappers.
3
Wrap in the wrappers
- Put 2 tbsp water in a small dish
- Put a wrapper on your palm and put 1 heaping tsp of filling in the center (divide into 24)
- Wet your finger and run water all the way around the edge of the wrapper
- Fold in half and press the edges firmly with your fingers to seal (no need to make pleats)
- Line up the wrapped dumplings on a plate with space between them so they do not stick
How to tell it's doneYou have 24, and every edge is sealed with no gaps. The edges do not open when you pull lightly.
Be carefulIf you put in too much filling, it will not seal and will burst while boiling. Use no more than 1 heaping tsp.
4
Boil in plenty of water
- Put 2 L water in a large pot and bring to a boil over high heat
- Boil 12 at a time. Add the dumplings one at a time, sliding them in from the edge of the pot
- Right after adding, gently stir once from the bottom of the pot with a ladle (so they do not stick to the bottom)
- When it boils again, turn to medium heat and boil about 5–6 minutes without a hard boil
- Scoop them out with a slotted ladle, drain, and move to a plate. Boil the other 12 the same way
How to tell it's doneThey have all floated up, and the wrappers are a little see-through and shiny. Break 1 open: no pink in the meat, and the juice is clear.
Be carefulSplashing boiling water can burn you. Do not drop the dumplings from high up. Gently add them close to the water.
Be carefulIf you keep it at a hard boil, the dumplings bump into each other and tear.
5
Make the sauce and serve
- Mix 1 tbsp vinegar and 1 tbsp soy sauce in a small dish. Add a few drops of chili oil if you like
- Put the boiled dumplings on a plate, dip in the sauce and eat
ReadyThe wrappers are smooth and chewy.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The wrapper tore while boiling and the filling came outToo much filling, not enough water on the edge, or it boiled too hard. Next time, use no more than 1 heaping tsp of filling, wet the whole edge, and turn to medium heat when it boils.
The dumplings stuck to each other or to the bottom of the potYou added too many at once, or did not stir after adding. Boil no more than 12 at a time, and gently stir once from the bottom right after adding.
The meat inside is pinkNot boiled long enough. Keep boiling after they float. Put them back in the pot and boil 2 more minutes.
The wrappers are mushy, like they meltedBoiled too long, or left in the hot water after boiling. Scoop them out as soon as they are done and eat while warm.
The inside is watery and blandThe cabbage was not squeezed enough in step 1. Next time, squeeze it well. This time, use more dipping sauce.
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