Pork Dumplings Gyoza
Delight your taste buds with these irresistible Pork Dumplings Gyoza, a classic Japanese recipe combining juicy ground pork, tender cabbage, and aromatic hints of garlic and ginger. Wrapped in delicate gyoza skins and pan-fried to golden perfection, these dumplings boast a crispy bottom and a soft, steamed top, creating a harmonious texture in every bite. The filling, seasoned with soy sauce and sesame oil, delivers a savory, umami-packed punch, while the recipe's easy step-by-step process ensures perfect folds and pleats for that authentic gyoza look. Ready in just 50 minutes, these gyoza make an ideal appetizer or centerpiece for your next Asian-inspired meal. Serve them straight from the skillet with a tangy dipping sauce for an unforgettable homemade experience!
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Recipe Information
Ingredients
- 300 grams Ground pork
- 150 grams Cabbage
- 2 stalks Green onions
- 2 cloves Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 40 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 125 milliliters Water
Instructions
Finely chop the cabbage and place it in a bowl. Sprinkle with a pinch of salt, mix, and let it sit for 10 minutes to draw out the moisture.
After 10 minutes, squeeze the cabbage with your hands or a clean towel to remove excess liquid. Transfer the cabbage to a mixing bowl.
Mince the green onions, garlic, and ginger, then add them to the mixing bowl with the cabbage.
Add the ground pork, soy sauce, sesame oil, salt, and white pepper to the bowl. Mix thoroughly with your hands or a spoon until the filling is well combined and sticky.
Prepare a clean surface to assemble the dumplings. Place a small dish of water nearby to use as a sealing agent.
Take one gyoza wrapper and place 1 teaspoon of the pork filling in the center. Lightly moisten the edges of the wrapper with water using your finger.
Fold the wrapper in half to form a half-moon shape, pinching the edges together to seal. Optionally, create pleats along the sealed edge for a traditional look. Repeat with all wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Place the dumplings flat-side down in the skillet in a single layer, being careful not to overcrowd.
Cook the dumplings for 2-3 minutes until the bottoms are golden brown.
Carefully add 125 milliliters of water to the pan (it will sizzle!) and immediately cover with a lid. Steam the dumplings for 7-8 minutes, or until the water has evaporated.
Remove the lid and allow the dumplings to cook for another 1-2 minutes to re-crisp the bottoms.
Repeat the cooking process with the remaining dumplings, adding more oil as necessary.
Serve the gyoza hot with soy sauce, rice vinegar, or a gyoza dipping sauce on the side.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.7 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 589 mg | 13% | |
*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.
