Description
Authentic Japanese dumplings stuffed with a flavorful ground pork filling, cooked using a fry-steam method for a perfect balance of crispy and tender.
Ingredients
Scale
- ½ lb (225g) ground pork
- 1½ cups (150g) green cabbage or napa cabbage, finely shredded
- ¼ cup (25g) garlic chives, finely chopped
- 2 cloves garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon sake or dry sherry
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 30–35 round gyoza wrappers
- 2 tablespoons neutral oil for frying
- ⅓ cup (80ml) water for steaming
- 3 tablespoons soy sauce for dipping
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil
- ½ teaspoon toasted sesame oil
Instructions
- Salt and squeeze the cabbage, the most important step. Finely shred the cabbage and place it in a bowl with salt. Toss and let sit for 10 minutes before squeezing out the moisture.
- Make the filling. Combine ground pork, garlic, ginger, soy sauce, sake, sesame oil, cornstarch, sugar, salt, and white pepper in a bowl. Mix vigorously for 2 minutes until sticky.
- Add the squeezed cabbage and chopped garlic chives to the pork mixture and fold gently to combine. Refrigerate the filling for 15 minutes.
- Fold the gyoza. Place a wrapper on a surface, add 1 heaped teaspoon of filling, and seal by dipping a finger in water around the edge and pressing together.
- Heat oil in a skillet over medium-high heat, add gyoza flat side down, and fry for 2-3 minutes until golden brown. Carefully pour in water, cover, and steam for 3-4 minutes until evaporated.
- Remove the lid and increase heat to high, cooking for another 1-2 minutes until crispy.
- Serve immediately with the dipping sauce on the side.
Notes
Squeeze every drop of water from the cabbage for best results. Gyoza freeze well; cook directly from frozen, adding 2 minutes to steaming time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fry-steam
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (2-3 dumplings)
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg