Crispy Pork Gyoza (Japanese Pan Fried Dumplings)
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4.7
12 reviews
Excellent
Crispy Pork Gyoza (Japanese Pan Fried Dumplings)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Gyoza filling
- 150 g green cabbage finely chopped
- ½ tsp salt
- 200 g ground pork
- ½ tbsp soy sauce
- ½ tbsp oyster sauce
- ½ tsp sugar
- 1 pinch black pepper ground
- 1 tbsp lard or sesame oil, or half of each
- 2 garlic or garlic paste, cloves
- 1 tbsp ginger root or ginger paste, grated
- 50 g Japanese leek white part, finely diced
- 30 g garlic chives finely chopped
- 1 tbsp water warm
Wrapping
- 32 gyoza wrappers check out my recipe for how to make homemade Japanese gyoza wrappers from scratch
- 1 water for sealing edges, small cup
Cooking
- 100 ml water boiling
- ½ tbsp neutral cooking oil generic cooking oil
- 1 tbsp sesame oil toasted
Dipping Sauce
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- ½ tsp Chili oil rayu
- ⅛ tsp black pepper ground
Instructions
How to Make Gyoza Filling
- Put 150 g green cabbage (finely chopped) in a bowl and sprinkle with ½ tsp salt. Massage until evenly covered and set aside for 10 minutes.
- Take a large mixing bowl and add 200 g ground pork, ½ tbsp soy sauce, ½ tbsp oyster sauce, ½ tsp sugar and 1 pinch ground black pepper.
- Knead the filling until the flavors are well distributed. (Be careful not to over-mix.)
- Squeeze the liquid out of the cabbage and discard the water.
- Add it to the bowl of seasoned pork along with 1 tbsp lard, 2 garlic cloves, 1 tbsp grated ginger root, 50 g Japanese leek and 30 g garlic chive(s). Knead until the ingredients are evenly distributed.
- Pour 1 tbsp warm water into the bowl and knead into the filling to make it juicer.
How to Wrap Gyoza
- Prepare your gyoza station with your filling, 32 gyoza wrappers and 1 small cup of water.
- Place the gyoza wrapper flat in the centre of your palm and spread about 1 level tablespoon of filling in the middle, leaving a wide gap all the way around the edge. (Be careful not to overfill.)
- Wet the empty border of the wrapper with a small amount of water.
- Carefully fold the gyoza in half but don't let the edges touch yet. Pinch the corner of the semi-circle.
- Using your forefingers, fold small pleats, pressing down each pleat until the gyoza is completely sealed.
- Press the pleats down to secure it, then place on a flour-dusted plate or container. Repeat until you've used all of your wrappers and filling.
How to Pan Fry Gyoza
- Heat a non-stick pan on medium and once hot, add ½ tbsp cooking oil. Spread it evenly around the pan and place the gyoza in with the flat side facing down, leaving a little space between each one. Fry until the bottom becomes golden and crispy.
- Pour 100 ml boiling water into the pan. It's important that the water is boiling so that you don't lower the temperature of the pan.
- Place a lid on top and allow the gyoza to steam for 4-5 few minutes. (Increase the time by 1-2 minutes if cooking from frozen). Shake the pan every minute or so to prevent sticking.
- Make the dipping sauce by mixing 1 tbsp rice vinegar, 2 tsp soy sauce, ½ tsp chili oil (rayu) (or sesame oil) and ⅛ tsp ground black pepper in a small dipping bowl.
- Once all of the water has evaporated, remove the lid and drizzle the top of gyoza with 1 tbsp toasted sesame oil.
- Flip them all onto a plate together (or divide into individual servings) and serve with the dipping sauce. Enjoy!
Notes
- This recipe makes approximately 32 gyoza with standard wrappers, or 24 with large wrappers.
- 24-32 gyoza will serve 3-6 people depending on whether it's a main or side.
- Recommended storage: Uncooked gyoza can be stored in the freezer for up to 1 month and pan fried from frozen for 2-3 minutes longer than the original cooking time.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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