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Japanese pork gyoza with crisp browned bottoms, pleated wrappers, dipping sauce, and shredded cabbage on a plate.

Japanese Pork Gyoza

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Crisp-bottomed Japanese dumplings filled with pork, cabbage, ginger, garlic, and scallions.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Gyoza Filling
  • 1 lb ground pork
  • 3 cups green cabbage finely chopped
  • 3 scallions thinly sliced 3
  • 2 cloves garlic finely grated
  • 1 tbsp fresh ginger finely grated
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1/2 tsp fine sea salt
Wrappers and Sauce
  • 40 rounds gyoza wrappers about 9 cm wide
  • 2 tbsp neutral oil
  • 1/2 cup water for steaming
  • 2 tbsp soy sauce for dipping
  • 1 tbsp rice vinegar for dipping
  • 1 tsp chili oil for dipping, optional

Equipment

  • Large mixing bowl
  • Nonstick skillet with lid
  • Small bowl of water
  • Spatula

Method
 

Prepare the Filling:
  1. 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:
  1. 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:
  1. 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.
  2. 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:
  1. Mix the dipping sauce ingredients in a small bowl. Loosen the gyoza with a spatula and serve crisp-side up with the sauce.

Nutrition

Calories: 610kcalCarbohydrates: 54gProtein: 28gFat: 31gSaturated Fat: 9gCholesterol: 80mgSodium: 1420mgFiber: 3gSugar: 4g

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.