Servings
Font
Back
Pork and Cabbage Gyoza (Japanese Dumplings)
0 from 0 votes

Pork and Cabbage Gyoza (Japanese Dumplings)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 30 - 40 gyoza
Course: Main Course, Appetizer
Cuisine: Asian

Ingredients

  • 1 lb Napa cabbage about ½ a medium head, finely minced
  • 2½ tsp kosher salt divided
  • 1 lb ground pork shoulder
  • 3 tbsp chives or 3 green scallions, finely chopped, minced
  • 3 garlic cloves, minced
  • 2 tsp sugar
  • 1 tsp ginger fresh, minced
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp white pepper
  • gyoza wrappers **Sometimes called potsticker wrappers

Instructions

    Cup of Yum
  1. Make the dipping sauce and set it aside to allow flavors time to mingle. Click here for the recipe.
  2. Make the gyoza by combining the finely chopped cabbage and 2 teaspoons of salt in a mesh strainer and toss well to combine.
  3. Set the strainer over a bowl and let stand at room temperature for 15 minutes.
  4. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard the liquid.
  5. In a large bowl, combine the ground pork, drained cabbage, chives, garlic, sugar, ginger, soy sauce, sesame oil, remaining 1/2 tsp of salt, and white pepper.
  6. Using clean hands, knead the mixture vigorously until it is homogenous and starting to feel tacky and sticky. Side Note: If you aren't serving the gyoza with a dipping sauce, I recommend transferring a teaspoon of the mixture to a small dish and microwave for 10-seconds. Taste and adjust seasoning if needed.
  7. Set up a workstation with a small bowl of water, a clean dish towel for wiping fingers, a parchment-lined baking sheet, a stack of gyoza wrappers, and the dumpling mixture.
  8. To form dumplings, place 2 teaspoons to 1 tablespoon of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water--do not use too much water. Wipe fingertip dry on the towel.
  9. Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edges as it meets the other. Make sure each dumpling is completely sealed. Place finished dumplings on the parchment-lined baking sheet.
  10. To cook the gyoza, heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 ½ - 2 minutes.
  11. Increase the heat to medium-high, add ½ cup of water and cover tightly with a lid. Let the dumplings steam for 3 minutes, then remove the lid.
  12. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they are stuck to the bottom of the pan, until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer.
  13. Slide dumplings onto a plate, crisp-side-up, and serve immediately. Enjoy.