Steamed Gyoza
Delight your taste buds with these Steamed Gyoza, a classic Japanese dish featuring tender dumplings packed with juicy ground pork, napa cabbage, and fragrant garlic chives. Seasoned with soy sauce, sake, and a hint of sesame oil, these dumplings boast an irresistible balance of savory, tangy, and nutty flavors. Expertly prepared with golden, crispy bottoms and delicately steamed tops, this recipe ensures perfectly cooked gyoza in just 40 minutes. Whether served as an appetizer, snack, or part of a main meal, these homemade dumplings paired with a savory dipping sauce are a crowd-pleaser. Easy to prepare yet bursting with authentic taste, this Steamed Gyoza recipe is ideal for family dinners or entertaining guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Ground pork
- 100 grams Napa cabbage
- 30 grams Garlic chives (nira)
- 2 cloves Garlic cloves
- 1 teaspoon Fresh ginger
- 1 tablespoon Soy sauce
- 1 tablespoon Sake
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 24 pieces Gyoza wrappers
- 4 tablespoons Dipping sauce
- 2 teaspoons Vegetable oil
- 0.5 cup Water
Instructions
Finely chop the napa cabbage and garlic chives and mince the garlic cloves.
Peel and grate the fresh ginger.
In a large mixing bowl, combine the ground pork, chopped napa cabbage, garlic chives, minced garlic, and grated ginger.
Add soy sauce, sake, sesame oil, sugar, salt, and black pepper to the bowl. Mix well with your hands or a spatula until the ingredients are thoroughly combined.
Take one 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 in half over the filling to create a semicircle.
Pleat the edges of the wrapper to seal the gyoza securely. Repeat the process with remaining wrappers and filling.
Heat 1 teaspoon of vegetable oil in a large non-stick skillet over medium heat.
Place gyoza in the skillet without overcrowding and cook until the bottoms are golden brown, about 2 minutes.
Add 1/2 cup of water to the skillet and immediately cover with a lid to steam. Cook until the gyoza are tender, and the water has mostly evaporated, approximately 5-7 minutes.
Remove the lid and continue to cook until the bottoms are crisp again, about 1 minute more.
Repeat the cooking process with the remaining gyoza, adding more oil and water as needed.
Serve hot with dipping sauce on the side.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 16.1 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 487 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.
