A classic Japanese dumpling recipe, featuring a savory pork and cabbage filling encased in delicate wrappers, pan-fried to crispy perfection and then steamed for a tender finish. Perfect for a delicious homemade meal or appetizer.
Make Perfect Dumplings at Home
A classic Japanese dumpling recipe, featuring a savory pork and cabbage filling encased in delicate wrappers, pan-fried to crispy perfection and then steamed for a tender finish. Perfect for a delicious homemade meal or appetizer.
Ingredients
- 20 sheets gyoza wrappers store-bought (like from Føtex)
- 250 g ground pork or chicken/turkey
- 1 cup napa cabbage finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 1 tbsp sake or mirin optional
- 2 tbsp vegetable oil for frying
- 1/2 cup water for steaming
Instructions
- Prepare the filling: In a large bowl, combine ground pork, finely chopped napa cabbage, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, white pepper, and sake/mirin if using. Mix well until everything is evenly combined.
- Assemble the gyoza: Place a gyoza wrapper in your palm. Spoon about one tablespoon of filling into the center. Moisten the edges of the wrapper with water. Fold the wrapper in half to create a crescent shape. Starting from one end, make small pleats along the top edge of the wrapper, pressing them firmly against the unpleated bottom edge to seal. Repeat with remaining wrappers and filling.
- Pan-fry and steam: Heat vegetable oil in a large non-stick skillet over medium-high heat. Place gyoza in a single layer, flat bottoms down, making sure not to overcrowd the pan. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
- Steam the gyoza: Pour about 1/2 cup of water into the skillet. Immediately cover with a lid and reduce heat to medium. Let steam for 5-7 minutes, or until the pork filling is cooked through and the wrappers are translucent.
- Serve: Remove the lid and let any remaining water evaporate, allowing the bottoms to crisp up again for a minute. Serve immediately with your favorite dipping sauce.
Notes
Serve with a dipping sauce made of soy sauce, rice vinegar, and a touch of sesame oil. You can substitute pork with chicken or add mushrooms for a vegetarian option. Freeze uncooked gyoza on a floured baking sheet before transferring to a freezer bag for later. If you can't find gyoza wrappers at Føtex, check Asian specialty stores.
