Pork Gyoza
Elevate your appetizer game with these irresistible Pork Gyoza, a Japanese dumpling delight that's bursting with rich, savory flavor. Made with a perfectly seasoned filling of ground pork, tender napa cabbage, aromatic garlic, fresh ginger, and green onions, these gyoza are encased in delicate wrappers and cooked to perfection with a golden crispy base and soft steamed tops. This recipe balances texture and taste, offering mouthwatering bites that pair beautifully with tangy soy-based dipping sauces. Quick to prepare in under an hour, these dumplings are ideal for a crowd-pleasing starter or a satisfying snack. Whether you're hosting a dinner party or craving authentic Asian fare, Pork Gyoza promises to be a hit on your table. Keywords: Pork Gyoza recipe, Japanese dumplings, easy appetizer, homemade dumplings, pan-fried gyoza.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 200 grams Napa cabbage
- 2 cloves Garlic
- 3 stalks Green onions
- 1 tablespoon Fresh ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 40 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 120 milliliters Water
Instructions
Start by finely chopping the napa cabbage. Place the chopped cabbage in a bowl, sprinkle with a pinch of salt, and let it sit for 5 minutes. Then, squeeze out the excess moisture from the cabbage using a clean cloth or paper towel.
Mince the garlic cloves, chop the green onions finely, and grate the fresh ginger. Set aside.
In a large mixing bowl, combine the ground pork, drained cabbage, garlic, green onions, ginger, soy sauce, sesame oil, and salt. Mix well using your hands or a spoon until all the ingredients are evenly distributed.
Prepare a small dish with water. Take a gyoza wrapper and place about a teaspoon of the pork mixture in the center. Wet the edge of the wrapper with water using your finger.
Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together and press firmly to seal, creating small pleats along the edge if desired.
Repeat the filling and sealing process with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Place the gyoza in the pan, flat side down, making sure they are not touching. Fry for about 2 minutes until the bottoms are golden brown.
Add 60 ml of water into the pan and immediately cover the pan with a lid. Reduce the heat to medium and let the gyoza steam for about 5 to 6 minutes, until the water has mostly evaporated.
Uncover the pan and let any remaining water evaporate. Add another tablespoon of vegetable oil around the edges of the pan to crisp up the bottoms again, cooking for an additional 2 minutes.
Remove the gyoza from the pan and transfer them to a serving plate. Serve hot with your choice of dipping sauce, such as soy sauce mixed with a little rice vinegar or chili oil.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 472 mg | 10% | |
*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.
