Description
Homemade Japanese gyoza combine delicate wrappers with savory pork filling, creating a perfect pan-fried dumpling. Crispy edges and juicy interiors make this classic dish irresistible for those craving authentic Asian flavors.
Ingredients
Scale
- ½ lb (225 g) ground pork (or chicken)
- 25–30 gyoza wrappers
- 1 cup napa cabbage, finely chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 2 tbsps soy sauce (for dipping sauce)
- 1 tsp sesame oil
- ½ tsp sesame oil (for dipping sauce)
- 1 tsp rice vinegar
- 1 tbsp rice vinegar (for dipping sauce)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil
- ¼ cup water
- ½ tsp chili flakes (optional, for dipping sauce)
Instructions
- Preparation: Combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper in a mixing bowl, thoroughly blending until ingredients are evenly distributed.
- Wrapping: Position gyoza wrappers and place a precise filling dollop in the center. Moisten wrapper edges with water, creating a secure seal for folding.
- Forming: Fold wrappers into half-moon shapes, creating elegant pleats along one side and pressing edges firmly to prevent filling from escaping during cooking.
- Cooking: Heat a non-stick skillet over medium heat with a thin oil layer. Arrange gyoza flat-side down to develop a golden-brown crispy foundation.
- Steaming: Pour water into the pan and cover immediately with a lid, allowing gyoza to steam until wrappers become translucent and tender.
- Crisping: Remove lid and continue cooking for an additional minute to reinforce the crispy base, ensuring a perfect textural contrast.
- Dipping Sauce: Whisk soy sauce, rice vinegar, sesame oil, and chili flakes to create a zesty accompaniment.
- Serving: Transfer gyoza to a serving plate, optionally garnish with chopped green onions, and present with the prepared dipping sauce.
Notes
- Optimize Meat Moisture: Mix ground pork with a small amount of water or sake to ensure the filling remains juicy and prevents dryness during cooking.
- Seal Wrapper Technique: Use minimal water when sealing edges to avoid soggy wrappers; a light touch helps create a perfect crimp without compromising structural integrity.
- Control Cooking Temperature: Maintain medium heat for even browning and prevent burning, allowing gyoza to develop a golden crispy bottom while steaming gently.
- Dietary Adaptation Options: Substitute ground pork with tofu, mushrooms, or plant-based meat alternatives for vegetarian versions, adjusting seasoning to maintain robust flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 35 mg