Description
These Japanese pan-fried dumplings are crispy on the bottom and juicy on the inside. Filled with a savory mixture of ground pork, cabbage, garlic, and ginger, gyoza are a favorite appetizer or side dish that’s fun to make and even better to eat.
Ingredients
For the filling:
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1/2 lb ground pork
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1 cup Napa cabbage, finely chopped
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2 green onions, finely chopped
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tbsp soy sauce
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1 tsp sesame oil
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1/2 tsp salt
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1/4 tsp ground black pepper
For assembly:
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30 gyoza wrappers (round)
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Small bowl of water (for sealing)
For cooking:
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1 tbsp vegetable oil
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1/4 cup water
For the dipping sauce:
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2 tbsp soy sauce
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1 tbsp rice vinegar
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1/2 tsp chili oil (optional)
Instructions
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Prepare the filling:
In a bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well blended. -
Assemble the gyoza:
Place a wrapper in your hand and add about 1 teaspoon of filling in the center. Dip your finger in water and wet the edge of the wrapper. Fold it in half and pleat the edge to seal. Repeat with remaining wrappers and filling. -
Cook the gyoza:
Heat 1 tablespoon of oil in a nonstick pan over medium-high heat. Place the gyoza flat side down and cook until the bottoms are golden brown, about 2-3 minutes. -
Steam the gyoza:
Add 1/4 cup of water to the pan and immediately cover with a lid. Let steam for 4-5 minutes or until the water has evaporated. -
Serve:
Remove the lid and let the gyoza crisp up for another 1-2 minutes. Serve hot with dipping sauce.
Notes
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You can substitute pork with ground chicken or tofu for a lighter or vegetarian version.
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Freeze uncooked gyoza in a single layer, then store in a zip-top bag for quick meals later.
Nutrition
- Serving Size: 5 dumplings
- Calories: 230
- Sugar: 1g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg