Gyoza (Japanese Dumplings)
This Gyoza Recipe is cabbage and ground pork stuffed dumplings pan fried and steamed to perfection served with a sweet and salty three ingredient sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: appetizers
- Method: stovetop
- Cuisine: Japanese
Ingredients
Scale
Gyoza
- 2 cups green cabbage very finely chopped
- ½ teaspoon salt
- 1 lb. ground pork
- 2 cloves garlic pressed
- 3 finely chopped green onions
- 1 tablespoon grated ginger or ginger paste
- 40–50 pot sticker wrappers (see notes)
- 3 tablespoon vegetable oil
- ¼ cup water per batch
Sauce
- 3 tablespoon low sodium soy sauce
- 1 tablespoon mirin
- ½ teaspoon sesame oil
Instructions
- Add the chopped cabbage to a colander and sprinkle with the salt. Stir to combine and let the colander sit in the sink for about 15 minutes. Squeeze out any excess moisture.
- In a large bowl combine the cabbage, ground pork, garlic, green onions, and grated ginger. Gently combine with your hand.
- Holding a pot sticker wrapper in the palm of your hand. Dip your index finger from your other hand in cold water and moisten the whole outer edge of the wrapper. Place 1 tablespoon of the meat mixture in the center of the wrapper.
- Using your right hand (reverse if you are left handed) start to fold the pot sticker in half making pleats about every 1/2 inch as you seal the dumpling. Place them on parchment covered baking sheets as you make them.
- Heat a little oil in a large skillet. Add some of the dumplings to the hot oil flat side down in a single layer leaving space between them. Pan fry until they are golden brown on the flat side then add a 1/4 cup of water and cover with a lid. Steam for 3 minutes or until the water evaporates.
- In a small bowl combine the soy sauce, mirin, and sesame oil. Serve the sauce with the warm dumplings.
Keywords: pork qyoza, fried gyoza, gyoza dumpling
Find it online: https://www.smalltownwoman.com/gyoza-japanese-dumplings/