Japanese Gyoza
Discover the irresistible charm of Japanese Gyoza, a crowd-favorite featuring perfectly pan-fried dumplings brimming with bold flavors and delicate textures. This recipe combines ground pork, tender cabbage, fragrant garlic, and ginger, plus a splash of soy sauce and sesame oil for that authentic umami experience. The gyoza wrappers are hand-sealed with a signature pleated edge before transforming into crispy, golden delights—thanks to a unique cook-and-steam technique that ensures both crunch and juiciness. Ideal as an appetizer, snack, or main course, these homemade Japanese dumplings are best enjoyed hot with a side of soy-vinegar dipping sauce to elevate the flavor. Perfect for impressing guests or indulging in a night of comfort food, this recipe is your gateway to classic Japanese cuisine.
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Recipe Information
Ingredients
- 250 grams ground pork
- 150 grams cabbage
- 2 large garlic cloves
- 1 tablespoon ginger
- 2 pieces spring onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 40 pieces gyoza wrappers
- 2 tablespoons vegetable oil
- 100 milliliters water
Instructions
Finely chop the cabbage and place it in a bowl. Sprinkle with a little salt and let it sit for 10 minutes to draw out moisture. After 10 minutes, squeeze out excess moisture.
Mince the garlic and ginger. Finely slice the spring onions.
In a large bowl, combine ground pork, cabbage, garlic, ginger, spring onions, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
On a clean, dry surface, place one gyoza wrapper. Keep other wrappers covered with a damp towel to prevent drying.
Add about one teaspoon of pork filling to the center of the wrapper.
Wet the edges of the wrapper with water using your finger.
Fold the wrapper in half over the filling to create a half-moon shape. Pleat the edges in small folds using your thumb and index finger, pressing securely to seal.
Repeat the filling and folding with the remaining wrappers and filling.
In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Place gyoza in the skillet flat-side down and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 100ml of water to the skillet, cover immediately to allow the gyoza to steam for about 5 minutes or until the water has evaporated.
Remove cover and allow gyoza to cook for an additional 1-2 minutes, ensuring the bottoms are crispy.
Serve gyoza hot with dipping sauce of choice, traditionally soy sauce and vinegar.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 324 mg | 7% | |
*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.
