Japanese gyoza are small pan-fried dumplings with a crisp browned base and a juicy pork-and-cabbage filling. The skillet method steams the wrappers tender before the bottoms are uncovered and crisped.
Season the filling, pleat the dumplings, then steam-fry them in one skillet so the bottoms brown while the wrappers stay delicate.
Arrange the dumplings before adding water because the steam step happens quickly.
Serving Suggestions
Serve with soy-vinegar dipping sauce, chili oil, and a simple cucumber salad.
Recipe Notes
Refrigerate cooked gyoza for up to three days and re-crisp in a skillet. Freeze uncooked dumplings for up to one month.
Japanese Pork Gyoza
Crisp-bottomed Japanese dumplings filled with pork, cabbage, ginger, garlic, and scallions.
Ingredients
Equipment
Method
Prepare the Filling:
- Toss the cabbage with the salt and let it stand for 10 minutes. Squeeze out excess moisture, then combine it with the pork, scallions, garlic, ginger, soy sauce, sesame oil, and rice vinegar. Mix until tacky.
Fill and Pleat:
- Place 1 tablespoon of filling in the center of each wrapper. Moisten the edge with water, fold the wrapper over, and pleat one side as you seal it. Keep finished dumplings covered with a damp towel.
Steam-Fry the Gyoza:
- Heat the oil in a nonstick skillet over medium heat. Arrange the gyoza flat-side down in a single layer and cook for 2 minutes until the bottoms begin to brown.
- Pour in the water, cover immediately, and steam for 6 to 8 minutes until the pork is cooked through. Remove the lid and cook until the bottoms are crisp and the water has evaporated.
Serve:
- Mix the dipping sauce ingredients in a small bowl. Loosen the gyoza with a spatula and serve crisp-side up with the sauce.
Nutrition
Notes
- Squeeze the cabbage well so the filling is moist but not watery.
- Freeze uncooked gyoza in a single layer, then transfer to a bag; cook from frozen with a few extra minutes of steaming.
