GYOZA Dumplings | Skin From Scratch

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.

Prepare the filling by mixing ground pork, finely chopped cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and pepper in a bowl.

Place a gyoza wrapper on a clean surface and add a spoonful of 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 water to the skillet (enough to cover the bottom) 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 them cook for an additional minute to crisp the bottoms again.

Serve hot with a dipping sauce made of soy sauce and vinegar.

Cooking Techniques

Spice Level:

Allergens