Pork Gyoza – Authentic Japanese Dumplings with a Crispy Twist
These Pork Gyoza feature a savory pork and cabbage filling wrapped in delicate dumpling skins, pan-fried for crispness and steamed for tenderness.
Ingredients
For the Filling:
- ½ lb (225 g) ground pork
- 1 cup finely chopped cabbage
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
For the Dumplings:
- 25–30 round gyoza wrappers
- 2 tbsp vegetable oil
- ¼ cup water (for steaming)
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Optional: chili flakes or chili oil
Instructions
- In a large bowl, combine pork, cabbage, onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until the filling becomes sticky.
- Place a small spoonful of filling in the center of a gyoza wrapper.
- Moisten the edge of the wrapper with water and fold it in half, pleating one side to seal.
- Repeat with the remaining wrappers.
- Heat 1 tablespoon of oil in a non-stick pan over medium heat.
- Place gyoza flat-side down in a single layer and cook for 2–3 minutes until the bottoms turn golden brown.
- Add ¼ cup of water, cover, and steam for 5–6 minutes until cooked through.
- Remove the lid and let any remaining water evaporate. Cook for another minute to re-crisp the bottoms.
- Serve hot with dipping sauce.
Notes
- Use fresh wrappers for easy folding and sealing.
- Avoid overfilling the dumplings to prevent tearing.
- Finely chop the cabbage to ensure even cooking.
- Gyoza can be frozen before cooking—just cook straight from frozen when ready.
- Adjust the filling seasoning to taste for saltiness or spice.