My Favorite Japanese Gyoza Dumplings | Kenji's Cooking Show

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.

Start by preparing the filling for the gyoza. Use equal parts ground pork and chopped cabbage, about 1 pound each.

Chop the cabbage into small pieces and place it in a bowl. Sprinkle with 1 teaspoon of kosher salt and toss to draw out moisture. Let it sit for about 15 minutes.

While the cabbage sits, finely chop 2 ounces of garlic chives. If using scallions, cut them into segments and slice them finely.

After 15 minutes, the cabbage will have released some water. Squeeze out excess moisture from the cabbage and add it to the bowl with the garlic chives.

Add 1 pound of ground pork to the bowl. Measure out 9 grams of salt (about 2 teaspoons of kosher salt) and add it to the mixture.

Add white pepper to taste. Mix all the ingredients thoroughly until well combined.

Take a gyoza wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water, fold it in half, and pinch to seal, creating pleats if desired.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.

Add enough water to cover the bottom of the skillet and cover immediately with a lid. Steam the gyoza for about 5 minutes or until the water has evaporated and the gyoza are cooked through.

Remove the lid and let the gyoza cook for an additional minute to crisp the bottoms again. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens