Recipe
Pork gyoza
Japanese pan-fried dumplings with a juicy pork and cabbage filling: crisp golden bottoms, tender steamed tops, and a soy-vinegar dipping sauce. Store-bought wrappers are perfectly fine — the pleating and the fry-steam-fry method are what count.
- Preparation
- 50 minutes
- Cooking
- 20 minutes
- Total time
- 70 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 22 g
- Carbohydrates
- 38 g
- Fat
- 25 g
Ingredients
- Gyoza wrappers30 kom
- Ground pork300 g
- Napa cabbage200 g
- Chives20 g
- Fresh ginger15 g
- Garlic2 čehova
- Soy sauce4 žlica
- Toasted sesame oil2 žličica
- Rice vinegar2 žlica
- Chili flakesprstohvat
- Salt1 žličica
- Sunflower oil2 žlica
Instructions
- 1
Finely shred the napa cabbage, toss it with a teaspoon of salt in a bowl and leave for 10 minutes. Then squeeze it hard, handful by handful — the drier the cabbage, the juicier the filling.
- 2
Mix the pork, squeezed cabbage, finely chopped chives, grated ginger, grated garlic, 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Knead the filling with your hand for a minute until it turns sticky.
- 3
Stir the dipping sauce: the remaining soy sauce, rice vinegar, the remaining sesame oil and a pinch of chili flakes. Set aside.
6 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
