Name: Japanese Pork Gyoza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-6 (about 30 dumplings)
Ingredients: 30 round gyoza wrappers (or wonton wrappers); 500g ground pork (lean); 2 cups Napa cabbage, finely chopped and squeezed to remove excess water; 3 green onions, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; ½ teaspoon white pepper; 3 tablespoons vegetable oil for frying; ¼ cup water for steaming; For dipping sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (optional)

Instructions

Prepare the filling

In a large bowl, combine ground pork, chopped cabbage, green onions, minced garlic, and grated ginger. Add soy sauce, sesame oil, rice vinegar, and white pepper. Mix thoroughly until all ingredients are well incorporated.
Fill the wrappers

Place a gyoza wrapper on your palm and add about 1 tablespoon of filling in the center. Moisten the edge of the wrapper with water using your fingertip. Fold the wrapper in half to form a half-moon shape, pinching the center together first, then pleating the edges to seal completely.
Pan-fry the gyoza

Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the gyoza flat-side down in a circular pattern, fitting as many as possible without touching. Cook until the bottoms are golden brown, about 3-4 minutes.
Steam to finish cooking

Carefully add ¼ cup of water to the skillet (it will sizzle), then immediately cover with a lid. Reduce heat to medium and let steam for about 3 minutes or until the water has evaporated and the filling is cooked through.
Crisp up and serve

Once the water has evaporated, cook for another minute to crisp up the bottoms again. Transfer to a serving plate, crispy side up. Prepare the dipping sauce by mixing soy sauce, rice vinegar, and chili oil in a small bowl. Serve gyoza hot with the dipping sauce.

Japanese Pork Gyoza

Ingredients

Instructions

Nutritional Information