Homemade Gyoza
Discover the joy of making *Homemade Gyoza*, a Japanese classic that's easier than you think! These irresistible pan-fried dumplings feature a savory filling of seasoned ground pork, tender napa cabbage, aromatic garlic, and ginger, all wrapped in delicate gyoza wrappers. With their signature golden-brown, crispy bottoms and perfectly steamed tops, these bite-sized delights are a perfect balance of texture and flavor. Ready in just 45 minutes, this recipe ensures a hands-on experience as you fold and pleat each dumpling with care. Serve them hot alongside your favorite dipping sauce for an authentic and satisfying appetizer or main course that rivals your favorite takeout. Perfect for sharing, this gyoza recipe is a must-try for anyone looking to explore homemade Japanese cuisine!
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Recipe Information
Ingredients
- 250 grams ground pork
- 100 grams napa cabbage
- 2 pieces garlic cloves
- 1 tablespoon ginger
- 2 stalks green onions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 30 pieces gyoza wrappers
- 2 tablespoons vegetable oil
- 120 milliliters water
Instructions
Finely chop the napa cabbage and place it in a bowl. Sprinkle with a pinch of salt and let it sit for 5 minutes. Squeeze out excess water from the cabbage using your hands.
Mince the garlic cloves and ginger. Thinly slice the green onions.
In a large bowl, combine the ground pork, prepared napa cabbage, minced garlic, ginger, green onions, soy sauce, sesame oil, salt, and white pepper. Mix the ingredients thoroughly using your hands until well combined.
Take a gyoza wrapper and place about 1 teaspoon of filling in the center. Moisten the edge of the wrapper with water using your finger.
Fold the wrapper over to create a half-moon shape and then pleat the edges to seal the dumpling. Repeat this process with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat.
Place the gyoza in the pan flat-side down, in a circular arrangement making sure they are not touching.
Cook the gyoza until the bottom turns golden brown, about 2-3 minutes.
Pour 120 milliliters of water into the pan and cover it immediately with a lid. Reduce the heat to medium and let the gyoza steam for about 5 minutes or until the water evaporates.
Remove the lid and cook for an additional 1-2 minutes to allow the bottoms to crisp up again.
Remove from heat and serve hot with dipping sauce of your choice.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
