Gyoza
餃子
Pan-fried pork and cabbage dumplings with a crisp bottom and a soy-vinegar dipping sauce.
Serves 6
Prep 50 min
Cook 15 min
Ingredients
- 1/2 lb ground pork
- 1 cup finely chopped napa cabbage, salted and squeezed dry
- 2 green onions, minced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 24 gyoza wrappers
- 1 tablespoon oil
- 1/3 cup water
- 3 tablespoons soy sauce, for dipping
- 1 tablespoon rice vinegar
Steps
Step 1. Mix the pork, cabbage, green onions, garlic, ginger, soy sauce, and sesame oil until sticky.
Step 2. Put a teaspoon of filling on each wrapper, wet the edge, and fold into a half moon, pleating one side.
Step 3. Heat the oil in a nonstick pan and arrange the gyoza flat side down. Fry 2 minutes until golden.
Step 4. Add the water, cover, and steam for 5 to 6 minutes until the pork is cooked through (160°F). Uncover and cook until the water evaporates.
Step 5. Stir the soy sauce and vinegar to dip.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.