Soy-Free Pork Gyoza
Savor the irresistible flavor of homemade Soy-Free Pork Gyoza—perfect for those seeking a delightful twist on this beloved Japanese dumpling. This recipe combines tender ground pork, crisp napa cabbage, aromatic garlic, ginger, and green onions, all wrapped in delicate gyoza wrappers, eliminating soy-based ingredients while retaining bold, savory notes. Pan-fried to golden perfection and steamed for a juicy filling, these gyoza offer the ideal balance of texture and taste. Ready in under an hour, this dish is perfect as an appetizer, snack, or main course. Serve them hot with a soy-free dipping sauce for an effortless crowd-pleaser that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 cup napa cabbage
- 2 pieces garlic clove, minced
- 1 tablespoon ginger, grated
- 3 pieces green onions, finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 30 pieces gyoza wrappers
- 2 tablespoons neutral oil for frying
- 0.5 cup water
Instructions
Finely chop napa cabbage and place in a large bowl. Sprinkle with a little bit of salt and let it sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage to remove excess water.
In a mixing bowl, combine the ground pork, squeezed napa cabbage, minced garlic, grated ginger, chopped green onions, sesame oil, rice vinegar, salt, and black pepper. Mix until well combined.
Prepare a clean working surface. Take one gyoza wrapper and place it in the palm of your hand.
Spoon about 1 teaspoon of the pork mixture into the center of the wrapper.
Dip your fingers in water and moisten the edge of the wrapper. Fold it in half to create a half-moon shape, crimping the edges to seal the dumpling completely. Repeat this process for the remaining pork mixture and wrappers.
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat.
Place the gyoza in the skillet, ensuring they are not touching each other. Fry for 2-3 minutes or until the bottoms are golden brown.
Once browned, add 0.5 cup of water to the skillet and cover it immediately with a lid. Reduce heat to medium and cook for 5-6 minutes, allowing the gyoza to steam.
Remove the lid and increase the heat to medium-high to evaporate any remaining water, allowing the bottoms to crisp up once again for 1-2 minutes.
Serve the gyoza hot with your choice of dipping sauce, such as a vinegar or chili-based dip, as they should remain soy-free.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2229 mg | 97% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 1.9 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 342 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.
