Gyoza

Name: Gyoza
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 lb ground pork; 2 cups napa cabbage, finely chopped; 4 green onions, thinly sliced; 3 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

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.

60 minMediumServes 6280 cal/serving

JapaneseAppetizerStovetopStandardLow-SodiumCorn-Free

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Ingredients

1 lb ground pork
2 cups napa cabbage, finely chopped
4 green onions, thinly sliced
3 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 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.

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Questions

What should Gyoza look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until bottoms are golden. Step 6: cook until water evaporates and wrappers are translucent. A reading of 160 F on a thermometer settles it.

Why salt and drain the vegetables in Gyoza?

Step 1 reads: "Sprinkle 2 cups finely chopped napa cabbage with a pinch of salt, toss, and let sit 5 minutes." Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for rice vinegar in Gyoza?

The entry for Gyoza calls for 2 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use ground chicken or turkey instead of ground pork in Gyoza?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Gyoza uses 1 lb ground pork.

Can I freeze Gyoza?

It is not a good candidate. Refrigerate what is left of Gyoza within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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