Cook and Scale
Pork Gyoza
4 servings · 40 min total
Pan-fried Japanese dumplings with crisp golden bottoms and a juicy pork and cabbage filling. Serve with soy-vinegar dipping sauce.
Ingredients
- 300 g ground pork
- 150 g white cabbage, finely chopped
- 3 spring onion, finely chopped
- 2 garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 24 gyoza wrappers
- 2 tbsp vegetable oil
- 1 dl water
- 2 tbsp rice vinegar
- 1 tbsp soy sauce, for dipping
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the pork filling — In a bowl, combine the ground pork, cabbage, scallion, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix well until sticky and evenly combined.
- 2.
Fill and fold the wrappers — Place a teaspoon of filling in the center of each gyoza wrapper. Wet the edges with water, fold in half, and pleat to seal into crescent shapes.
- 3.
Fry the bottoms — Heat the vegetable oil in a large non-stick pan over medium-high heat. Arrange the gyoza flat-side down and fry for 2 minutes until the bottoms are golden brown.
- 4.
Steam and crisp again — Pour in the water, cover immediately, and steam for 5 minutes until the wrappers are translucent and the filling is cooked through. Uncover and cook 1 more minute to re-crisp the bottoms.