Japanese Gyoza with Pork and Cabbage
Japanese gyoza are pan-fried crescent-shaped dumplings with a crispy bottom and tender steamed top, filled with a savory mixture of pork and napa cabbage seasoned with garlic and sesame oil. They are served with a tangy soy and rice vinegar dipping sauce for a perfect contrast of textures and flavors.
Crispy pan-fried Japanese dumplings filled with juicy pork and cabbage with a crunchy seared bottom.
Nutrition per serving
Ingredients
Filling
Dough
Cooking
Instructions
Prepare the Filling
Salt the shredded cabbage and let it sit for 10 minutes, then squeeze out as much liquid as possible. Mix the drained cabbage with ground pork, garlic, sesame oil, soy sauce, salt, and white pepper until well combined.
Fold the Gyoza
Place a wrapper in your palm and add a teaspoon of filling in the center. Moisten the edge with water, fold the wrapper in half, and create 5 to 6 pleats along one side only, pressing firmly against the flat back edge to seal.
Pan-Fry with Steam
Heat vegetable oil in a flat-bottomed skillet over medium-high heat. Arrange gyoza flat-side down in a single layer and fry for 2 minutes until the bottoms are golden. Pour in a quarter cup of water, cover immediately, and steam for 5 to 6 minutes.
Crisp the Bottom
Remove the lid and allow all the water to evaporate completely. Continue cooking for 1 to 2 more minutes until the bottoms are deeply golden and audibly crispy. Serve upside down to display the golden crust with dipping sauce on the side.
Substitutions
Common mistakes
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