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Pork and Shiitake Gyoza
4.9 from 16 votes

Pork and Shiitake Gyoza

Pork and Shiitake Gyoza - healthy and delicious Japanese dumplings that you can make at home with this super easy and fool proof recipe.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 20 people
Calories: 116 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 10 oz (280g) ground pork 80% lean, 20% fat preferred
  • 1/2 cup cabbage finely chopped
  • 1 talk scallion finely chopped
  • 3-4 dried shiitake mushrooms or fresh shiitake mushrooms
  • 1 pack gyoza wrapper
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1/2 cup water for steaming
  • 1/4 cup water for sealing
Seasonings:
  • 1 tablespoon cooking sake
  • 1 teaspoon mirin
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 3 dashes white pepper powder
Dipping Sauce:
  • 4 tablespoons ponzu
  • 1 teaspoon Chili oil optional
  • 1/2 teaspoon white sesame seeds

Instructions

    Cup of Yum
  1. In a small bowl, soak the dried shiitake mushrooms in warm water until they soften. Squeeze out the excess water, discard the stems, and cut the mushrooms into very small pieces. If using fresh shiitake, simply discard the stems and dice them finely.
  2. Mix the Dipping Sauce ingredients in a small dish and set aside.
  3. Add the chopped cabbage, scallions, and mushrooms to the pork and stir to combine. Then, add all the Seasoning ingredients and mix well.
  4. Place a gyoza wrapper in your palm and add 1 teaspoon of filling in the center of the wrapper. Lightly dab your index finger into the 1/4 cup of water and run it around the outer edge of the wrapper. Pleat and fold the wrapper, starting from one end and working to the other end, ensuring that the gyoza is sealed tightly. Repeat this process until all the filling is used up.
  5. Use a flat-bottomed pan to pan-fry the gyoza over medium heat. Add 1 tablespoon of oil to the pan, then place all the gyoza in the pan and cover with a lid. Pan-fry the gyoza for 5 minutes, or until the bottoms are browned. Add 1/2 cup of water to the pan and immediately turn the heat to high. Cover the pan to steam and cook the gyoza for another 3-4 minutes, or until the water has evaporated. Reduce the heat to low and pan-fry the gyoza for an additional minute to crisp up the bottoms. Transfer the gyoza to a plate and serve immediately with the dipping sauce.

Notes

  • Depending on the size of your pan, you might have to pan-fry the gyoza in 2 to 3 batches.

Nutrition Information

Serving 20people Calories 116kcal (6%) Carbohydrates 14g (5%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.003g (0%) Cholesterol 12mg (4%) Sodium 282mg (12%) Potassium 67mg (1%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin A 12IU (0%) Vitamin C 1mg (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 people

Amount Per Serving

Calories 116

% Daily Value*

Serving 20people
Calories 116kcal 6%
Carbohydrates 14g 5%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.003g 0%
Cholesterol 12mg 4%
Sodium 282mg 12%
Potassium 67mg 1%
Fiber 1g 4%
Sugar 0.1g 0%
Vitamin A 12IU 0%
Vitamin C 1mg 1%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.