Japanese · Starter · Medium
Gyoza
Pan fried dumplings with juicy pork and cabbage filling: crisp golden bottoms, tender steamed tops. The dipping sauce is mandatory.
The whole recipe in 60 seconds
Gyoza, in 5 ideas
- Squeezing the cabbage dry is the difference between juicy and soggy filling
- Do not overfill, a teaspoon is plenty and seals much more reliably
- The fry-steam-fry method gives you the best of both textures in one pan
- Keep unused wrappers covered with a damp towel so they do not dry out and crack
- Freeze extras on a tray before bagging them for instant future gyoza
What you need
Ingredients
- 1/2 lb ground pork
- 2 cups finely shredded cabbage
- 2 green onions, minced
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tbsp soy sauce, plus 3 tbsp for dipping
- 1 tsp sesame oil
- 24 gyoza wrappers
- 2 tbsp vegetable oil
- 1/4 cup water
- 1 tbsp rice vinegar
- 1 tsp chili oil (optional)
How to make it
Directions
- Salt the cabbage, rest 10 minutes, then squeeze out all the liquid. Mix with the pork, green onions, ginger, garlic, soy sauce, and sesame oil.
- Place a teaspoon of filling in each wrapper. Wet the edge, fold in half, and pleat to seal.
- Heat oil in a skillet over medium-high heat. Arrange gyoza flat side down and fry 2 minutes until golden.
- Add the water, cover immediately, and steam 3 to 4 minutes until the filling is cooked.
- Uncover and cook 1 minute more to re-crisp the bottoms. Serve with the dipping sauce.
Money saver. A pack of gyoza wrappers costs a couple of dollars and makes two dozen dumplings. Restaurant gyoza prices will make you laugh.