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Gyoza Recipe

Pan-fried pork dumplings with a crispy bottom and tender top, served with a savory dipping sauce.

Prep Time: 45 minutes
Cook Time: 15 minutes
Serves: 4-6 people
Difficulty: Medium

Ingredients

For the Filling:

  • 300g ground pork
  • 2 cups napa cabbage, finely chopped
  • 2 green onions, minced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper

For Assembly:

  • 30 round gyoza wrappers
  • Water for sealing
  • 2 tbsp vegetable oil
  • 1/2 cup water for steaming

For Dipping Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili oil (optional)

Instructions

  1. Prepare the Filling

    Salt the chopped cabbage and let sit for 10 minutes. Squeeze out excess water. Mix with pork, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.

  2. Assemble the Gyoza

    Place 1 tablespoon of filling in the center of each wrapper. Wet the edges with water and fold into a half-moon shape, pleating one side.

  3. Pan-Fry

    Heat oil in a large pan. Place gyoza flat-side down and cook for 2-3 minutes until golden brown on the bottom.

  4. Steam

    Add 1/2 cup water to the pan, cover immediately, and steam for 5-6 minutes until water evaporates.

  5. Make Dipping Sauce

    Mix soy sauce, rice vinegar, and chili oil in a small bowl.

  6. Serve

    Serve hot with the dipping sauce on the side.

Chef's Tips

Perfect Pleating

Create 5-6 pleats on one side of the wrapper for the traditional gyoza shape. This helps them stand upright when cooking.

Crispy Bottom

Don't move the gyoza once placed in the pan. Let them develop a golden crust before adding water for steaming.

Moisture Control

Squeeze excess water from the cabbage to prevent soggy filling and ensure proper sealing of the wrappers.