How to make Japanese Gyoza. Juicy pork dumplings.

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often more economical.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are commonly available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Cut half of the cabbage into small pieces, removing the core first.

Separate the cabbage leaves for easier cutting, then cut them into strips and small pieces.

Transfer the chopped cabbage to a large bowl.

Add a handful of salt to the cabbage to hydrate it and mix well, leaving it for about 10 minutes.

Chop 80 g of Chinese chive finely and transfer to another bowl.

Chop 50 g of green onion finely and add to the bowl with Chinese chive.

Peel and chop 10 g of ginger into small pieces.

Grate 10 g of garlic.

After 10 minutes, squeeze the moisture out of the cabbage gently.

In a mixing bowl, combine 300 g of ground pork and mix until sticky.

Add sugar, black pepper, miso, and grated garlic to the pork and mix well.

Add soy sauce, sake, fish sauce, and olive oil, followed by sesame oil, mixing gently to distribute the seasonings.

Add the squeezed cabbage, Chinese chive, green onion, and ginger to the pork mixture and mix until combined, forming a large chunk.

Cover the mixture with plastic wrap and let it stand for 30 minutes to infuse the flavors.

Wrap the filling in gyoza wrappers by moistening the edges with water, placing the filling in the center, and folding to seal, creating pleats if desired.

Heat vegetable oil in a pan over high heat and place the gyoza in the pan.

Add hot water to the pan, up to about one-third the height of the gyoza, and cover to steam for 5 minutes.

After 5 minutes, check the gyoza; if water remains, add sesame oil to enhance flavor and continue cooking until the water evaporates and the bottoms are crispy.

Once the water has evaporated, check for doneness and crispiness, then transfer to a plate.

To cook frozen gyoza, add hot water up to about two-thirds the height and follow the same cooking process.

Serve with soy sauce, rice vinegar, and chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens