Pan-Fried Pork Gyoza
Crispy-bottomed, steamed-top Japanese dumplings filled with seasoned pork and cabbage. The potsticker technique gives them the perfect half-crisp, half-tender texture.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 16g
Ingredients
- ½ lb ground pork (80/20)
- 1.5 cups napa cabbage, very finely chopped
- 2 green onions, finely minced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ tsp white pepper
- ½ tsp salt
- 1 20-24 round gyoza wrappers
- 2 tbsp vegetable oil
- ⅓ cup water
- 3 tbsp soy sauce (dipping)
- 1 tbsp rice vinegar (dipping)
- ½ tsp sesame oil (dipping)
- ¼ tsp chili oil (optional)
Instructions
- 1
Finely chop cabbage, salt it, let sit 10 minutes, then squeeze out all moisture in a towel.
- 2
Combine cabbage, pork, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and pepper.
- 3
Place 1 heaping tsp filling in center of each wrapper, wet edges, fold into pleated half-moon.
- 4
Place finished gyoza on a floured tray covered with damp paper towel.
- 5
Make dipping sauce: mix soy sauce, rice vinegar, sesame oil, and optional chili oil.
- 6
Heat 2 tbsp oil in non-stick skillet over medium-high. Place gyoza flat-side down, cook 2-3 minutes until golden.
- 7
Pour 1/3 cup water into pan, cover immediately. Steam 3-4 minutes.
- 8
Remove lid, let remaining water evaporate and bottoms re-crisp.
- 9
Transfer crispy-side up to plate. Serve with dipping sauce.
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