Pan-Fried Pork Gyoza
Crispy-bottomed dumplings filled with seasoned ground pork and cabbage, served with a tangy dipping sauce. Learn to pleat and pan-fry gyoza like a home cook.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 6 oz ground pork
- 1.5 cups napa cabbage, finely chopped
- 2 cloves garlic, minced
- 1.5 tablespoons soy sauce
- ½ tablespoon sesame oil
- 16 pieces gyoza wrappers (round or square)
- ½ cup water
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon chili oil or sriracha
Instructions
- 1
Place the finely chopped cabbage in a clean kitchen towel, then squeeze and wring it over the sink until no liquid drips out—this removes water so the filling stays firm.
- 2
In a small bowl, combine 6 ounces ground pork, the squeezed cabbage, 2 minced garlic cloves, 1.5 tablespoons soy sauce, and 0.5 tablespoon sesame oil; mix with a fork until evenly combined.
- 3
In a second small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 0.5 teaspoon chili oil; set the dipping sauce aside.
- 4
Place one gyoza wrapper in front of you on a clean, dry cutting board, holding it like a hockey puck in your fingertips.
- 5
Dip one finger in water and run it around the outer edge of the wrapper in a complete circle so the edge is wet but not dripping.
- 6
Place a heaping teaspoon of filling in the center of the wrapper, staying at least 0.5 inch away from the edges.
- 7
Fold the wrapper in half into a half-moon shape, pressing the edges together firmly with your fingertips to seal, squeezing out any air bubbles.
- 8
Starting at one end of the sealed edge, pinch the wrapper between your thumb and forefinger to make a small pleat, then press that pleat down onto the flat bottom edge.
- 9
Repeat the pleating motion, working along the curved edge from one side to the other, making 3–4 evenly spaced pleats so the gyoza looks like a fan.
- 10
Stand the gyoza upright on the cutting board with the pleated edge curved upward and the flat bottom facing down, so it looks like a little canoe.
- 11
Repeat steps 4–10 with the remaining 15 wrappers and filling until all gyoza are formed.
- 12
Place a 10-inch nonstick skillet over medium-high heat and wait 60 seconds until the pan is hot enough that a drop of water sizzles and evaporates on contact.
- 13
Pour 1 tablespoon vegetable oil into the hot skillet and tilt the pan so the oil coats the entire bottom in a thin, even layer.
- 14
Arrange 8 gyoza in the skillet in a single layer, flat-bottom side down, spacing them so they do not touch; you should hear a loud sizzle.
- 15
Let the gyoza cook undisturbed for 2 minutes until the bottoms turn golden-brown and crispy, checking once by lifting the edge with a spatula.
- 16
Pour 0.25 cup water around (not directly on) the gyoza, then immediately cover the skillet with a lid and reduce the heat to medium.
- 17
Steam the gyoza for 4 minutes until the wrappers turn translucent and the water has mostly evaporated, checking that you hear gentle bubbling.
- 18
Uncover the skillet, increase the heat back to medium-high, and let the gyoza cook for 1 minute more until any remaining liquid evaporates and the bottoms re-crisp.
- 19
Slide all 8 cooked gyoza onto a clean plate and set aside, then repeat steps 13–18 with the remaining 8 gyoza.
- 20
Arrange all 16 gyoza on a serving plate with the pleated edge pointing upward and the golden-brown flat bottom facing outward.
- 21
Pour the dipping sauce into a small bowl and place it at the center or to the side of the plate.
Tools you’ll need
- cutting board
- kitchen knife
- clean kitchen towel
- two small bowls
- fork
- whisk
- 10-inch nonstick skillet with lid
- measuring spoons
- measuring cups
- spatula
- serving plate
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