Gyoza
Thin-skinned dumplings filled with minced pork and cabbage, pan-fried until crisp on one side then steamed — Japan's take on the Chinese potsticker.
Cuisines
Japanese
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 30 min
Cook: 15 min
Total: 45 min
2-3 servings
Ingredients
| 150 grams | ground pork |
| 1 cup | napa cabbage, finely chopped |
| 2 tablespoons | green onions, finely chopped |
| 1 tablespoon | soy sauce |
| 1 teaspoon | sesame oil |
| 1 teaspoon | grated ginger |
| 1 clove | garlic, minced |
| 1 | egg |
| 1 package | gyoza wrappers |
| — | salt to taste |
| — | pepper to taste |
| 2 tablespoons | vegetable oil |
| 1/4 cup | water |
Instructions
- 1 In a large bowl, combine ground pork, napa cabbage, green onions, soy sauce, sesame oil, ginger, garlic, egg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- 2 Place a gyoza wrapper on a clean surface. Spoon about 1 teaspoon of the filling into the center of the wrapper.
- 3 Moisten the edge of the wrapper with water, fold it over the filling to create a half-moon shape, and press the edges together to seal. Pleat the edges if desired.
- 4 Repeat the process with the remaining wrappers and filling.
- 5 Heat vegetable oil in a large non-stick skillet over medium-high heat.
- 6 Place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
- 7 Add water to the skillet and cover immediately. Allow the gyoza to steam for about 5 minutes or until the water has evaporated.
- 8 Remove the lid and continue to cook for another 2 minutes, allowing the bottoms to crisp up again.
- 9 Serve the gyoza hot with your choice of dipping sauce.
Tips
To prevent the gyoza from sticking, ensure the skillet is well-oiled and hot before adding the dumplings.