Cook and Scale
Pan-Fried Pork Gyoza
4 servings · 42 min total
Juicy pork and cabbage dumplings, pan-fried until golden and crisp on the bottom then steamed tender, served with a tangy soy dip.
Ingredients
- 300 g ground pork
- 150 g white cabbage, finely chopped
- 2 garlic, minced
- 10 g fresh ginger, grated
- 2 spring onion, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sake
- 24 gyoza wrappers
- 2 tbsp vegetable oil
- 1¼ dl water
- 3 tbsp soy sauce, for dipping
- 1 tbsp rice vinegar, for dipping
- 1 tsp chilli flakes, for dipping
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
- 4.
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.
- 5.
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.