Gyoza Recipe

Japanese · Appetizer · 50 min total

Crispy-bottomed Japanese dumplings filled with a savory pork and cabbage mixture, served with a tangy dipping sauce.

Ingredients

• 1 cup finely chopped cabbage
• 1/2 teaspoon salt
• 1/2 pound ground pork
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 30 gyoza wrappers
• 2 tablespoons vegetable oil
• 1/2 cup water
• For dipping sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (optional)

Instructions

1. Toss cabbage with salt and let sit 10 minutes. Squeeze out excess moisture.
2. Combine cabbage, pork, green onions, garlic, ginger, soy sauce, and sesame oil in a bowl. Mix well.
3. Place a wrapper on your palm. Add 1 teaspoon filling to center. Moisten edges with water, fold in half, and pleat to seal.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat. Place gyoza flat side down in a single layer. Cook until bottoms are golden, about 2 minutes.
5. Add water to skillet, cover immediately, and steam until wrappers are translucent and filling cooked, about 5 minutes.
6. Uncover and cook until water evaporates and bottoms crisp again, 1-2 minutes. Slide onto a plate, crispy side up.
7. Mix dipping sauce ingredients together. Serve gyoza with sauce.

Tips

• To freeze, place uncooked gyoza on a baking sheet in freezer until firm, then transfer to a bag. Cook from frozen, adding 1-2 minutes to steaming time.
• Leftover gyoza can be reheated in a skillet with a splash of water.

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