Crispy Pork Gyoza Recipe (Ultimate Pan-fried Dumplings Tutorial)

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.

Sprinkle 150 g of green cabbage with 0.5 tsp of salt and massage it until covered. Set aside for 10 minutes.

In a bowl, season 200 g of ground pork with 0.5 tbsp soy sauce, 0.5 tbsp oyster sauce, 0.5 tsp sugar, and a few pinches of ground pepper. Gently knead until evenly mixed.

After 10 minutes, squeeze the liquid out of the cabbage and discard the liquid.

Add the squeezed cabbage to the pork mixture along with 50 g of finely chopped Japanese leek or regular leek, 30 g of garlic chives, 1 tbsp of grated garlic, and 1 tbsp of grated ginger. Knead again gently to combine.

Add 1 tbsp of water to the mixture and knead one last time to make the filling juicier.

Prepare your assembly station with filling, wrappers, a bowl of water, and a plate for completed gyoza.

Take a wrapper and place it flat in your hand. Add about 1 tbsp of filling and spread it, leaving a wide border around the edge. Spread a little water on the border.

Fold the wrapper in half and pinch the edge with your dominant hand. Create pleats along the edge to seal the gyoza. Repeat this process until all gyoza are assembled.

If you have leftover filling, you can make mini hamburgers and save them with the gyoza and dipping sauce.

Put half of the assembled gyoza on a tray, cover with a lid, and refrigerate for later. If freezing, ensure they are not touching to avoid sticking.

Heat a lid-covered frying pan over medium heat and add about 0.5 tbsp of oil. Once hot, place the gyoza in the pan with the flat side down to ensure a crispy base.

While the bottom crisps, boil 400 mL of water. If you don't have an electric kettle or microwave, prepare hot water in advance.

Once the gyoza are golden brown on the bottom, pour 100 mL of water into the pan and cover with a lid to steam the gyoza for about 4 to 5 minutes. If cooking from frozen, add an extra 2 minutes.

Shake the pan once or twice while steaming to prevent sticking, especially if cooking in a skillet.

To prepare the dipping sauce, mix 1 tbsp rice vinegar, 2 tsp soy sauce, 0.5 tsp chili oil, and a sprinkle of black pepper in a small bowl. Adjust the ratio to taste.

After 5 minutes, remove the lid and continue cooking until the liquid has almost evaporated. Drizzle with sesame oil and remove from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens