Gyoza Recipe
Pan-fried Japanese gyoza with a crisp golden bottom and a juicy pork and cabbage filling. Step-by-step method for folding, frying and steaming to achieve restaurant-quality dumplings at home.
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Servings: 36 –40 gyoza (serves 4 as appetizer)
Calories: 360kcal
Ingredients
- 40 round gyoza wrappers
- 300 g ground pork or chicken/turkey or tofu
- 1 cup finely shredded napa cabbage squeezed dry
- 2 –3 green onions finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp mirin or dry sherry
- 1/2 tsp salt
- 1/4 tsp white or black pepper
- 2 tbsp vegetable oil for frying
- 1/2 cup water for steaming in pan
- Dipping sauce: 2 tbsp soy sauce 1 tbsp rice vinegar, 1 tsp chili oil (optional), toasted sesame seeds
Instructions
- Combine ground pork, squeezed cabbage, green onions, garlic, ginger, soy sauce, mirin, sesame oil, salt, and pepper in a bowl until well mixed.
- Place one gyoza wrapper in your palm and add about 1 teaspoon of filling into the center.
- Moisten the wrapper edge with water, fold in half, press the center, then pleat and seal the top edge to form a neat dumpling.
- Arrange finished gyoza on a lightly floured tray in a single layer so they don't touch.
- Heat a nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil.
- Place gyoza flat-side down in the hot pan, spacing them evenly and fry without moving for 2–3 minutes until the bottoms are golden brown.
- Carefully pour about 1/4 cup water into the pan per batch (roughly 12–14 gyoza) and immediately cover with a tight-fitting lid to steam.
- Steam the gyoza for 4–5 minutes, until the water has mostly evaporated and the wrappers are tender and cooked through.
- Remove the lid and continue cooking 30–60 seconds to re-crisp the bottoms, then transfer gyoza to a plate.
- Repeat with remaining gyoza. Serve hot with the prepared dipping sauce.
Nutrition
Serving: 6g | Calories: 360kcal | Carbohydrates: 30g | Protein: 18g | Fat: 18g | Fiber: 2g