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Japanese Pork Dumplings with Ginger and Green Onion
3.5 from 114 votes

Japanese Pork Dumplings with Ginger and Green Onion

These Japanese Pork Dumplings are filled with seasoned ground pork, minced fresh ginger, garlic, and green onions, wrapped in thin gyoza wrappers and cooked in a skillet with vegetable oil. The pleated half-moon parcels crisp on the flat bottom while steaming inside, producing dumplings with a tender interior and a slightly crispy base. Served with a dipping sauce of tamari, rice vinegar, sesame oil, and sesame seeds, they showcase a balance of flavors and textures.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 50 dumplings
Calories: 61 kcal
Course: Appetizer
Cuisine: Japanese

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

    Cup of Yum
  1. Put the pork in a large mixing bowl, breaking it apart as you add it to the bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the dumplings immediately, garnished with more sliced green onions, sesame seeds, and dipping sauce on the side.
  7. 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

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%)

Nutrition Facts

Serving: 50 dumplings

Amount Per Serving

Calories 61

% 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.