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.
Pork gyoza takes about 70 minutes and makes 4 servings. Each serving has 470 kcal.
- 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 pcs
- Ground pork300 g
- Napa cabbage200 g
- Chives20 g
- Fresh ginger15 g
- Garlic2 cloves
- Soy sauce4 tbsp
- Toasted sesame oil2 tsp
- Rice vinegar2 tbsp
- Chili flakes1 pinch
- Salt1 tsp
- Sunflower oil2 tbsp
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.
- 4
Set up a little station: wrappers under a damp cloth, a bowl of water, a floured tray. Place a heaped teaspoon of filling in the center of a wrapper - resist the urge to overfill.
- 5
Wet the edge of the wrapper with a fingertip, fold it into a half-moon and pleat: make 5–6 small folds along the front edge, pressing each one against the flat back edge. Stand the finished gyoza seam-up so it develops a flat base.
Tip: Pleats only on the front side, back stays smooth - and pinch each pleat properly shut, or the dumpling opens while it steams. The first three will be ugly; that is normal.
- 6
Heat the oil in a wide non-stick pan over medium-high heat. Arrange the gyoza flat-side down in circles and fry for 3 minutes until the bottoms are golden brown.
- 7
Pour in 100 ml of water, immediately cover with a lid and steam for 5 minutes. Do not lift the lid - the steam cooks the filling and the tops.
- 8
Remove the lid, let the remaining water evaporate and fry for 2 more minutes to re-crisp the bottoms.
- 9
Serve straight from the pan, crispy side up, with the dipping sauce.
Cooking methods
On the stove
A heavy non-stick or well-seasoned pan with a tight lid is essential. Medium-high heat for both fry stages; when the water goes in, expect violent sputtering - pour with the lid in your other hand, ready to cover.
On induction
Fry at power 7, steam at 6, and back to 7 for the final crisp. A glass lid earns its keep here - you can watch the water disappear without releasing the steam.
Over an open fire
Possible on a flat cast-iron pan with a lid over even, moderate embers, but the fry-steam-fry rhythm is hard to control over live fire. If you try, use fewer gyoza per batch and keep a cup of water and the lid at hand.
Recipe questions
- How long does this recipe take?
- Plan for about 70 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Fry at power 7, steam at 6, and back to 7 for the final crisp. A glass lid earns its keep here - you can watch the water disappear without releasing the steam.
- Can I cook this recipe over an open fire?
- Yes. Possible on a flat cast-iron pan with a lid over even, moderate embers, but the fry-steam-fry rhythm is hard to control over live fire. If you try, use fewer gyoza per batch and keep a cup of water and the lid at hand.
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.
