Japanese Pork Dumplings with Ginger and Green Onion
User Reviews
3.5
Japanese Pork Dumplings with Ginger and Green Onion
Description
Japanese Pork Dumplings combine ground pork with fresh ginger, garlic, tamari, sesame oil, and finely sliced green onions to create a fragrant and well-balanced filling. The dumplings are formed by placing a small amount of filling in circular gyoza wrappers, folding them into half-moons, and creating pleats along the edges for a secure seal and a traditional appearance. Cooking starts by pan-frying the dumplings flat-side down in a well-oiled skillet over medium-high heat to develop a crisp, golden bottom. Then they are steamed with a lid on until the pork filling cooks through, offering a tender inside contrasting with the crispy base.
The accompanying dipping sauce made from tamari or soy sauce, rice vinegar, toasted sesame oil, and toasted sesame seeds adds a salty, tangy, and nutty complement to the dumplings. Garnishing with reserved green onions adds freshness and color. The recipe allows making dumplings ahead of time, even freezing them, with a note to not skimp on fresh ginger to maintain a bright flavor. This dish fits well as an appetizer or a main course component in a Japanese-inspired meal.
Ingredients
- 1 pound ground pork
- 2-3 Tbsp ginger fresh, minced
- 2-3 cloves garlic
- 1 Tbsp tamari or soy sauce
- 1 Tbsp sesame oil
- 8 green onions trimmed and finely sliced, white and green parts. Save some for garnishing.
- 1 package gyoza wrappers (50 wrappers)
- vegetable oil
garnish
- green onion reserved, sliced
- sesame seeds
dipping sauce
- 1/2 cup tamari or soy sauce
- 1/4 cup rice vinegar
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
Instructions
- Put the pork in a large mixing bowl, breaking it apart as you add it to the bowl.
- Add the ginger, garlic, soy sauce, sesame oil, and sliced green onions. Use your fingertips or 2 forks to gently but thoroughly mix all the ingredients together without compacting the meat. At this point the meat can be well wrapped and refrigerated until needed.
- To make the gyoza, dip your finger in water and run it around the edge of the round gyoza wrapper. Place a small amount of the meat (between a teaspoon and a tablespoon) in the center of the dough and fold it half, pressing the center top together firmly with your fingers. Make small pleats, 3 on each side, with the front part of the dough, and press each pleat firmly at the top to make a half moon shaped little packet.
- Coat the bottom of a large skillet that has a well fitting lid with oil. Heat the oil on medium high until hot. Add the gyoza, flat bottom side down, into the pan. Work in batches so you don't crowd your dumplings. Cook for about 2 minutes, without moving, until they are a rich brown on the bottom.
- Pour 1/4 cup water right into the pan and cover immediately. Let the dumplings steam for about 5 minutes, or until cooked through. The pork needs to reach 160F.
- Serve the dumplings immediately, garnished with more sliced green onions, sesame seeds, and dipping sauce on the side.
- To make the sauce, whisk all the ingredients together, then taste to adjust any of them.
Notes
- You can prepare dumplings a few hours ahead or freeze them for longer storage.
- Use plenty of fresh ginger to maintain a vibrant flavor.
- The dumplings cook with a pan-fry then steam method for a crisp bottom and tender filling.
- Serve with the provided dipping sauce for a balanced salty, tangy, and nutty flavor.
- Other Japanese recipes on the blog include miso ramen with shiitake and chicken and simple miso soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50dumplings
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 1dumpling | |
| Calories | 61kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 207mg | 9% |
| Potassium | 47mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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