Global Dumplings
Japanese Gyoza are savory, pan-fried dumplings typically filled with a mixture of ground pork, cabbage, and seasonings, known for their crispy bottom and tender wrapper.
Ingredients
- 1 pound ground pork
- 2 cups napa cabbage finely chopped
- 1 inch ginger grated
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sake or mirin
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 50 sheets gyoza wrappers
- 2 tablespoons vegetable oil for frying
- 1/2 cup water for steaming
Instructions
- In a large bowl, combine ground pork, chopped napa cabbage, grated ginger, minced garlic, soy sauce, sesame oil, sake or mirin, sugar, and black pepper. Mix well until all ingredients are thoroughly combined.
- To assemble the gyoza, take one wrapper and place about one teaspoon of filling in 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 back edge to seal. Repeat until all filling and wrappers are used.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the gyoza in a single layer, flat side down, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
- Pour 1/2 cup of water into the skillet, immediately cover with a lid, and reduce heat to medium. Steam for 5-7 minutes, or until the pork filling is cooked through and the wrappers are tender.
- Remove the lid and continue cooking for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again. Serve immediately with dipping sauce.
Notes
Serve gyoza with a dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil. For vegetarian gyoza, swap pork for finely chopped mushrooms, tofu, and carrots. You can freeze uncooked gyoza on a floured baking sheet and then transfer them to a freezer bag for future use; cook directly from frozen, adding a few extra minutes to the steaming time.