Pan-Fried Pork Gyoza

Method

1. 1
   • ground pork 300 g
   • white cabbage 150 g
   • garlic 2
   • fresh ginger 10 g
   • spring onion 2
   • soy sauce 1 tbsp
   • sesame oil 1 tsp
   • sake 1 tsp

   Mix the pork filling — Mix the ground pork with the cabbage, garlic, ginger, spring onion, soy sauce, sesame oil, and sake until well combined.

2. 2
   • gyoza wrappers 24

   Fold the gyoza wrappers — Place a spoonful of filling in the centre of each wrapper, wet the edges, and fold into pleated half-moons, sealing tightly.

3. 3
   • gyoza wrappers 24

   Fry the gyoza bottoms — Heat the oil in a large frying pan and arrange the gyoza flat-side down. Fry for 2 minutes until the bottoms are golden.

   ⏱2 min
4. 4
   • gyoza wrappers 24
   • water 1¼ dl

   Steam the gyoza — Pour in the water, cover immediately, and steam for 8 minutes until the wrappers are translucent and the filling is cooked through.

   ⏱8 min
5. 5
   • soy sauce 1 tbsp
   • water 1¼ dl
   • rice vinegar 1 tbsp
   • chilli flakes 1 tsp

   Crisp and serve the gyoza — Uncover and let any remaining water evaporate until the bottoms crisp back up. Serve with a dipping sauce of soy sauce, rice vinegar, and chili flakes.