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Crispy Pork Gyoza (Japanese Pan Fried Dumplings)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 32 dumplings
Course: Side Dish , Appetizer
Cuisine: Japanese

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 ground black pepper
  • 1 tbsp lard or sesame oil, or half of each
  • 2 garlic cloves or garlic paste
  • 1 tbsp grated ginger root or ginger paste
  • 50 g Japanese leek white part, finely diced
  • 30 g garlic chive(s) finely chopped
  • 1 tbsp warm water
Wrapping
  • 32 Gyoza wrappers check out my recipe for how to make homemade Japanese gyoza wrappers from scratch
  • 1 small cup of water for sealing edges
Cooking
  • 100 ml boiling water
  • ½ tbsp cooking oil
  • 1 tbsp toasted sesame oil
Dipping Sauce
  • 1 tbsp rice vinegar
  • 2 tsp soy sauce
  • ½ tsp chili oil (rayu)
  • ⅛ tsp ground black pepper

Instructions

How to Make Gyoza Filling
    Cup of Yum
  1. 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.
  2. 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.
  3. Knead the filling until the flavors are well distributed. (Be careful not to over-mix.)
  4. Squeeze the liquid out of the cabbage and discard the water.
  5. 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.
  6. Pour 1 tbsp warm water into the bowl and knead into the filling to make it juicer.
How to Wrap Gyoza
  1. Prepare your gyoza station with your filling, 32 gyoza wrappers and 1 small cup of water.
  2. 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.)
  3. Wet the empty border of the wrapper with a small amount of water.
  4. Carefully fold the gyoza in half but don't let the edges touch yet. Pinch the corner of the semi-circle.
  5. Using your forefingers, fold small pleats, pressing down each pleat until the gyoza is completely sealed.
  6. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once all of the water has evaporated, remove the lid and drizzle the top of gyoza with 1 tbsp toasted sesame oil.
  6. 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.