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

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.

Questions

Can I make Gyoza gluten-free?

Not cleanly. 2 tbsp soy sauce, 48 round gyoza wrappers (or round wonton wrappers), 3 tbsp soy sauce (for dipping sauce) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Gyoza keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Gyoza?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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