Gyoza (Japanese Pan-fried Dumplings)
Ground pork and cabbage folded into thin wrappers, then pan-fried crisp on the bottom and steamed tender on top — Japan's beloved gyoza. With a garlicky filling and a chili-oil soy-vinegar dip, they're impossible to stop eating.
Ingredients
- Gyoza wrappers · thin dumpling skins30
- Ground pork200 g
- Cabbage · finely chopped200 g
- Garlic chives · or green onion50 g
- Minced garlic2 cloves
- Minced ginger1 tsp
- Cooking oil1 tbsp
- Water · for steaming0.5 cup
- Sesame oil · to finish1 tsp
- Filling seasoning
- Soy sauce1 tbsp
- Cooking wine1 tbsp
- Sesame oil1 tsp
- Salt0.5 tsp
- Black pepper · a pinch
- Dipping sauce
- Soy sauce2 tbsp
- Vinegar1 tbsp
- Chili oil · rayu, to taste
Steps
- ⏲ 10 min
Finely chop the cabbage, sprinkle with a little salt, rest 10 minutes, then squeeze out the water firmly.
- ⏲ 3 min
Mix the ground pork, cabbage, chives, garlic, ginger, and filling seasoning, kneading until sticky.
- ⏲ 10 min
Place a spoon of filling on each wrapper, wet the edge, and pleat one side to seal into a half-moon.
- ⏲ 3 min
Heat oil in a pan, arrange the gyoza, and fry over medium heat until the bottoms are golden.
- ⏲ 5 min
Pour in 1/2 cup water, cover, and steam until the water has nearly evaporated.
- ⏲ 1 min
Uncover, drizzle with sesame oil, and cook a little longer to crisp the bottoms.
Plate crisp-side up and serve with the soy-vinegar dip spiked with chili oil.
Tips & Variations
Variations
- Kimchi gyoza: Add chopped kimchi to the filling for a spicy kick.
- Shrimp gyoza: Mix in minced shrimp for a bouncy bite.
- Vegetarian: Use tofu with mushrooms and cabbage.
- Sui-gyoza: Skip the pan and boil them, served in broth.
Tips
- Salt and squeeze the cabbage well so the filling isn't watery.
- Knead the filling until sticky to trap the juices for a moist bite.
- After frying, add water and cover to steam through while the base crisps (yaki-gyoza).
- A final swirl of sesame oil makes the bottoms extra crunchy.
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