Pork GYOZA With Crispy Skirt Recipe

gyoza wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Wonton wrappers are often less expensive and easier to find.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor profile at a lower cost.

Cut off and discard the thick stalks from the Napa cabbage leaves.

Pile the leaves, cut them in half lengthwise, and chop them into small pieces.

Heat a skillet and add the chopped cabbage, cooking until it starts to wilt and reduces to about half the volume, then set aside.

Chop three sprigs of scallions, including both the green and white parts.

In a large bowl, add one pound of ground pork (15-20% fat).

Add one large grated clove of garlic, a 1-inch piece of freshly grated ginger, the wilted cabbage, and the chopped scallions.

Season the mixture with a pinch of salt, fresh ground black pepper, 1 teaspoon of toasted sesame oil, 2 teaspoons of soy sauce, and 1 teaspoon of sake.

Using your hands, mix everything together until well combined and it changes to the texture of a paste.

Prepare a small bowl of water and sprinkle a little corn starch on a large plate.

Take a gyoza wrapper, add one teaspoon of the filling, wet the edges with water, and to close it, press the center and pleat each side three times.

Press down the edges with your fingers to seal the gyoza. Repeat the process until all filling is used; the creator made 43 gyozas.

For the dipping sauce, mix 1 teaspoon of freshly grated ginger, 1/4 cup of soy sauce, 1/4 cup of rice vinegar, 2 teaspoons of chili oil, 1 teaspoon of sesame oil, and some chopped scallions.

To make the crispy skirt batter, mix 1 tablespoon of all-purpose flour, 1/2 tablespoon of corn starch, 2 tablespoons of vegetable oil, 1/3 cup of water, and a pinch of salt.

Start with a cold pan, drizzle vegetable oil, and place the gyozas in a circular shape, ensuring they have a nice coating of oil on the bottom.

Turn the heat on and cook until the bottoms of the gyozas turn nice and brown.

Add the crispy skirt batter in a thin layer all around the gyozas, then cover with a lid to steam.

Let it steam for 3 to 4 minutes until all the water has evaporated, then remove the lid and continue to cook to crisp up the skirt.

Once the skirt starts to brown, tilt the pan and absorb any excess oil with a paper towel.

Flip the gyozas onto a plate and they are ready to be enjoyed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens