Gyoza
Crispy-bottomed Japanese pan-fried dumplings filled with seasoned pork and cabbage, served with a soy-rice vinegar dipping sauce. The steam-fry method gives them a tender top and a golden, crunchy base.
Ingredients
- 1 lb ground pork
- 2 cups napa cabbage, finely chopped
- 4 green onions, thinly sliced
- 3 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 48 round gyoza wrappers (or round wonton wrappers)
- 2 tbsp neutral oil (vegetable or canola)
- 1/3 cup water (for steaming)
- 3 tbsp soy sauce (for dipping sauce)
- 2 tbsp rice vinegar
- 1/2 tsp chili oil or sriracha
Instructions
-
1
Sprinkle 2 cups finely chopped napa cabbage with a pinch of salt, toss, and let sit 5 minutes. Squeeze out moisture in a clean towel.
-
2
In a large bowl, combine 1 lb ground pork, squeezed napa cabbage, 4 thinly sliced green onions, 3 cloves minced garlic cloves, 1 tsp grated fresh ginger, 2 tbsp soy sauce, and 2 tsp toasted sesame oil. Mix well.
-
3
Hold a round gyoza wrappers (or round wonton wrappers) in your palm. Place 1 heaping teaspoon of filling in the center. Wet the edge with water, fold in half, and pleat the front edge. Press firmly to seal. Repeat.
-
4
Stir together 3 tbsp soy sauce (for dipping sauce), 2 tbsp rice vinegar, and 1/2 tsp chili oil or sriracha to make the dipping sauce.
-
5
Heat 2 tbsp neutral oil (vegetable or canola) in a large non-stick skillet over medium-high heat. Arrange gyoza flat-side down without touching. Cook uncovered 2-3 minutes until bottoms are golden.
-
6
Carefully pour 1/3 cup water (for steaming) into the pan, cover immediately, and steam until water evaporates and wrappers are translucent, about 3-4 minutes. The filling must reach an internal temperature of 160°F and show no pink.
-
7
Remove lid and cook 1 more minute to re-crisp bottoms. Serve hot with dipping sauce.