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Japanese Pork Gyoza

Name: Japanese Pork Gyoza
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 30 wrappers Gyoza wrappers; 350 g Ground pork; 200 g Green cabbage (finely chopped); 3 Scallions (thinly sliced); 2 cloves Garlic (chopped); 15 g Fresh ginger (grated); 2 tablespoon Soy sauce; 1 tablespoon Sesame oil; 1 tablespoon Cooking sake (optional); 1 teaspoon Cornstarch; 4 g Salt (to draw moisture from the cabbage); 1 g White pepper; 2 tablespoon Neutral oil (for cooking); 120 ml Water (for steaming); 2 tablespoon Rice vinegar (for the dipping sauce); 2 tablespoon Soy sauce (for the dipping sauce)

Japanese pan-fried dumplings with a crispy bottom and tender top, filled with a flavorful mixture of pork, cabbage, ginger, and scallions.

45 minPrep

1 h 05Total

4Servings

MediumDifficulty

About 420 kcal per serving

Ingredients

Portions

Gyoza wrappers30 wrappers
Ground pork350 g
Green cabbage (finely chopped)200 g
Scallions (thinly sliced)3
Garlic (chopped)2 cloves
Fresh ginger (grated)15 g
Soy sauce2 tablespoon
Sesame oil1 tablespoon
Cooking sake (optional)1 tablespoon
Cornstarch1 teaspoon
Salt (to draw moisture from the cabbage)4 g
White pepper1 g
Neutral oil (for cooking)2 tablespoon
Water (for steaming)120 ml
Rice vinegar (for the dipping sauce)2 tablespoon
Soy sauce (for the dipping sauce)2 tablespoon

Preparation

Draw moisture from the cabbage
Mix the chopped cabbage with the salt and let it rest for 10 minutes. Then squeeze it firmly with your hands or in a clean kitchen towel to remove excess moisture.
Prepare the filling
Mix the pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, sake, cornstarch, and white pepper until the filling is evenly combined.
Fill the wrappers
Place about one heaped teaspoon of filling in the center of each wrapper.
Shape the gyoza
Lightly moisten the edge of the wrapper. Fold it into a half-moon shape and pinch the edges together, creating small pleats on one side only.
Heat the pan
Heat a large nonstick skillet with the neutral oil over medium heat.
Brown the gyoza
Place the gyoza flat-side down in the skillet and cook for 2 to 3 minutes without moving them, until the bottoms are nicely browned.
Steam the gyoza
Pour the water into the skillet, cover immediately, and cook for 5 to 6 minutes, until the water has almost completely evaporated.
Finish cooking
Remove the lid and continue cooking for 1 to 2 minutes so the bottoms become crispy again.
Prepare the dipping sauce
Mix the rice vinegar and soy sauce in a small bowl.
Serve
Serve the gyoza immediately with the dipping sauce.

Tips & tricks

Finely chop the cabbage to achieve a smooth, even filling.
Thoroughly squeeze the salted cabbage to remove excess moisture.
Do not overfill the wrappers so they can be sealed easily.
Cook the gyoza without moving them at first to create a crisp, golden base.
Add the water and cover immediately to finish cooking by steaming.

Variations

Replace the pork with ground chicken or shrimp.
Make a vegetarian version with tofu, mushrooms, and cabbage.
Add chili or chili oil to the filling.
Replace green cabbage with Napa cabbage.

Storage

Store uncooked gyoza in the refrigerator for up to 24 hours, well covered. They can be frozen uncooked for up to 2 months by first arranging them in a single layer, then transferring them to an airtight bag. Cook them directly from frozen, adding a few extra minutes to the steaming time.