Japanese Gyoza
Japanese pan-fried dumplings with a crispy bottom and tender top, filled with a savory mixture of ground pork, cabbage, and ginger. Served with a tangy ponzu dipping sauce.
Ingredients
- •300 g Ground pork
- •200 g Napa cabbage
- •3 stalks Green onions
- •1 tbsp Ginger
- •2 cloves Garlic
- •2 tbsp Soy sauce
- •1 tbsp Sesame oil
- •40 pcs Gyoza wrappers
- •50 ml Dipping sauce
Instructions
- 1
Salt cabbage and let sit for 15 minutes. Squeeze out excess water.
💡 Too much water makes gyoza soggy.
- 2
Mix pork, cabbage, green onions, ginger, garlic, soy sauce, and sesame oil.
💡 Mix in one direction for better texture.
- 3
Place filling in center of wrapper. Wet edges, fold and pleat.
💡 8-10 pleats give classic look and better seal.
- 4
Heat oil in non-stick pan. Place gyoza in single layer. Pan-fry until bottoms golden.
💡 The pan-fry creates the signature crispy bottom.
- 5
Add water, cover, and steam until water evaporates, about 3 minutes.
💡 The steam cooks the filling while the bottom stays crispy.
- 6
Uncover and cook until bottoms are crispy again. Serve with dipping sauce.
💡 Double-frying creates extra crispiness.