Description
These homemade Japanese gyoza are filled with a flavorful mixture of ground pork, cabbage, garlic, and ginger, then pan-fried to golden perfection. With their crispy bottoms and tender, juicy filling, these dumplings are just as good (or better!) than what you’ll find at a restaurant. Serve with a tangy dipping sauce and enjoy!
Ingredients
For the Filling:
-
1/2 lb ground pork
-
1 cup green cabbage, finely chopped
-
2 green onions, finely sliced
-
2 cloves garlic, minced
-
1 teaspoon fresh ginger, grated
-
1 tablespoon soy sauce
-
1 tablespoon sesame oil
-
1 teaspoon rice vinegar
-
1/2 teaspoon salt
-
1/4 teaspoon ground black pepper
For the Dumplings:
-
30 gyoza wrappers (round dumpling wrappers)
-
2 tablespoons vegetable oil (for frying)
-
1/3 cup water (for steaming)
For the Dipping Sauce:
-
2 tablespoons soy sauce
-
1 tablespoon rice vinegar
-
1/2 teaspoon sesame oil
-
Optional: pinch of chili flakes or a few drops of chili oil
Instructions
In a large bowl, combine all filling ingredients and mix until fully combined.
Place a gyoza wrapper in the palm of your hand. Add about 1 teaspoon of filling to the center.
Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper in half and pleat one side, pressing to seal.
Repeat with remaining wrappers and filling.
Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add gyoza flat-side down in a single layer.
Cook for 2–3 minutes until the bottoms are golden brown.
Carefully pour in 1/3 cup of water, cover with a lid, and let steam for 5–6 minutes or until the water has evaporated and the filling is cooked through.
Remove the lid and let cook for 1 more minute to crisp the bottoms again.
Serve hot with dipping sauce.
Notes
-
You can freeze uncooked gyoza in a single layer, then store in a bag. Cook from frozen — just add an extra minute of steaming.
-
Swap pork for ground chicken or tofu for a lighter version.
-
Use napa cabbage instead of green cabbage for a more traditional touch.