Gyoza

Gyoza

Thin wrappers crimped around juicy pork filling, pan-fried crisp on the bottom and steamed tender on top.

Total 1 hr 5 min Makes 24 dumplings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Wheat, Sesame, Red meat

These Japanese pan-fried dumplings pair ground pork with cabbage, garlic, and ginger, folded into pleated wrappers and cooked using the classic sear-steam-crisp method. Serve them with a soy-vinegar dipping sauce as an appetizer or alongside rice for a light meal.

Ingredients

  • 1/2 pound ground pork
  • 1 1/2 cups napa cabbage, finely minced
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 24 round gyoza/dumpling wrappers
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup water, divided
  • 1/4 cup soy sauce, for dipping
  • 2 tablespoons rice vinegar, for dipping
  • 1 teaspoon chili oil, for dipping

Method

  1. Place the minced napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to draw out moisture.

  2. Squeeze the cabbage firmly with your hands to remove excess liquid, discarding the liquid.

  3. In a large bowl, combine the ground pork, squeezed cabbage, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, sugar, and white pepper. Mix with your hands or a spatula until well combined and slightly sticky.

  4. Lay a wrapper flat in your palm and spoon about 1 teaspoon of filling into the center.

  5. Moisten the edge of the wrapper with water, fold in half over the filling, and pleat the edge to seal, pressing firmly to remove air pockets. Repeat with remaining wrappers and filling.

  6. Heat 1 tablespoon vegetable oil in a 9-inch nonstick or cast iron skillet over medium-high heat.

  7. Arrange half the dumplings in the skillet in a single layer, flat side down, and cook until the bottoms are golden brown, about 2 minutes.

  8. Pour 1/4 cup water into the skillet, cover immediately, and steam until the water has mostly evaporated and the wrappers are translucent, about 5 minutes.

  9. Uncover and cook until the remaining water evaporates and the bottoms re-crisp, about 1 to 2 minutes.

  10. Transfer the dumplings to a plate and repeat the searing and steaming process with the remaining oil, dumplings, and water.

  11. Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.

  12. Serve the gyoza hot with the dipping sauce.

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Gyoza

These Japanese pan-fried dumplings pair ground pork with cabbage, garlic, and ginger, folded into pleated wrappers and cooked using the classic sear-steam-crisp method. Serve them with a soy-vinegar dipping sauce as an appetizer or alongside rice for a light meal.

1 hr 5 min 24 dumplings 420 cal

Ingredients

  • 1/2 pound ground pork
  • 1 1/2 cups napa cabbage, finely minced
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 24 round gyoza/dumpling wrappers
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup water, divided
  • 1/4 cup soy sauce, for dipping
  • 2 tablespoons rice vinegar, for dipping
  • 1 teaspoon chili oil, for dipping

Method

  1. 1

    Place the minced napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to draw out moisture.

  2. 2

    Squeeze the cabbage firmly with your hands to remove excess liquid, discarding the liquid.

  3. 3

    In a large bowl, combine the ground pork, squeezed cabbage, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, sugar, and white pepper. Mix with your hands or a spatula until well combined and slightly sticky.

  4. 4

    Lay a wrapper flat in your palm and spoon about 1 teaspoon of filling into the center.

  5. 5

    Moisten the edge of the wrapper with water, fold in half over the filling, and pleat the edge to seal, pressing firmly to remove air pockets. Repeat with remaining wrappers and filling.

  6. 6

    Heat 1 tablespoon vegetable oil in a 9-inch nonstick or cast iron skillet over medium-high heat.

  7. 7

    Arrange half the dumplings in the skillet in a single layer, flat side down, and cook until the bottoms are golden brown, about 2 minutes.

  8. 8

    Pour 1/4 cup water into the skillet, cover immediately, and steam until the water has mostly evaporated and the wrappers are translucent, about 5 minutes.

  9. 9

    Uncover and cook until the remaining water evaporates and the bottoms re-crisp, about 1 to 2 minutes.

  10. 10

    Transfer the dumplings to a plate and repeat the searing and steaming process with the remaining oil, dumplings, and water.

  11. 11

    Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.

  12. 12

    Serve the gyoza hot with the dipping sauce.