Pork Gyoza
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
50 gyoza
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Calories
3955 kcal
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Course
Others
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Cuisine
Asian, International
Pork Gyoza
Description
This recipe begins by wilting cabbage in oil to reduce volume and moisture, then mixing it with ground pork, aromatics such as green onions, garlic, and grated ginger, plus soy sauce and sesame oil. The mixture is worked until sticky to ensure cohesive filling. Portions of filling are placed on round wrappers, which are moistened around the edges and folded to seal.
Gyoza are cooked in a nonstick skillet with oil to crisp the bottom, then water is added and the pan covered to steam them, combining frying and steaming methods. The result is dumplings with a crispy bottom and tender, steamed wrapper tops.
These pork gyoza are commonly served with a dipping sauce composed of soy sauce and rice vinegar, often with chili added for heat. They work great as an appetizer, snack, or accompaniment to a meal.
When folding, a little practice perfects the pleating technique, but simple sealing works fine. Use fresh ingredients for best flavors, and prepare the dipping sauce to complement the savory filling.
Ingredients
- 4 cups cabbage $1.42, finely shredded or chopped
- 2 Tbsp canola oil $0.04, or vegetable oil, divided
- 3 green onions $0.44
- 2 cloves garlic $0.16
- 1 Tbsp ginger $0.10, grated
- 1/2 Tbsp soy sauce $0.05
- 1 tsp sesame oil $0.11
- 1/2 lb. ground pork $3.00
- 50 gyoza wrappers $3.69, or wonton wrappers
Instructions
- Sauté the cabbage with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the cabbage to a large bowl.
- Slice the green onions, mince the garlic, and grate or chop the ginger. Add the onions, garlic, ginger, soy sauce, sesame oil, and ground pork to the bowl with the sautéed cabbage. Massage the mixture with your hands until it is evenly mixed and slightly sticky or tacky in texture.
- Spoon about one teaspoon of the pork mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Fold the wrapper over the filling and pinch the edges to close (here is a video demonstrating different folding styles).
- When ready to cook the gyoza, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the gyoza with the seam side up, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1/4 to 1/3 cup water into the skillet and quickly place the lid on top to contain the steam and splatter. Let the gyoza steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and let the gyoza cook for a minute more, or until the bottom is crispy again. Serve hot.
Notes
- Serve gyoza with a dipping sauce made from 2 parts soy sauce to 1 part rice vinegar; add chili flakes or sliced red chiles for some heat.
- Folding techniques may vary; sealing edges firmly ensures the filling stays inside during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50gyoza
Amount Per Serving
Calories 3955 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 39.55kcal | 2% |
| Carbohydrates | 5.09g | 2% |
| Protein | 1.74g | 3% |
| Fat | 1.34g | 2% |
| Sodium | 59.59mg | 2% |
| Fiber | 0.31g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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