How to Make Pan-Fried Dumplings with Wing (鍋貼, Yaki Gyoza) 焼き餃子

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is lower in fat, while ground beef can be more affordable.

gyoza wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat wrappers offer more fiber, while wonton wrappers are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is cost-effective.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides similar heat with fewer calories, while red pepper flakes are often less expensive.

Cut 200 g Nappa cabbage into fine pieces, roughly 3 mm.

Cut 200 g cabbage into fine pieces, roughly 3 mm.

Cut 100 g Chinese chives into 3 mm pieces.

Grate about 1 tbsp of garlic (3-4 cloves).

Grate 1.5 tbsp of ginger.

Combine 375 g of pork (60/40 fat ratio) with 1 large egg (if using lean pork), 1/8 tsp white pepper, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, 2 tbsp wine or sake, 1 tbsp cold chicken stock, and 1 tbsp oyster sauce. Mix vigorously.

Add 1.5 tbsp ginger, 1 tbsp garlic, 100 g Chinese chives, 200 g cabbage, and 200 g Nappa cabbage to the meat mixture and mix together.

Wrap the mixture with Saran wrap and refrigerate for 30 minutes to 1 hour.

For the sauce, grate 1 tsp of ginger and mince 1 tbsp of green onions.

Combine 1/3 cup brown sauce, 1.5 tbsp sugar, 0.5 tbsp hoisin sauce, 0.5 tbsp chili garlic sauce or Sriracha, 2 tbsp vinegar, and 1 tsp sesame oil. Mix well.

Sprinkle a generous amount of potato starch on a plate and on top of the dumpling wrappers to prevent sticking.

With the edge of the dumpling wrappers, use a small amount of water to seal the edges, place about 1 tbsp of meat in the middle, and fold the dumplings. Use your thumb to push the skin towards one side to seal.

Turn the heat to high and heat a pan until hot, then reduce to medium-high and add 1 tbsp vegetable oil.

Place about 8 to 10 dumplings in the pan and cook for about 30 seconds or until the bottom is golden brown.

Add 150 ml (or 2/3 cup) of water to the pan, cover with a lid, and cook for about 5 minutes on medium-high heat or until the water reduces significantly.

When you see big bubbles, turn the heat to the lowest setting and continue cooking until there's only a little bit of water left.

Add 1 tsp of sesame oil to the pan and swirl to coat the dumplings evenly.

Cover with the lid and cook for about 30 seconds.

Remove the lid, turn off the heat, and use a plate the same size as the pan to flip the dumplings out.

Tap the bottom of the pan several times to loosen the dumplings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens