Gyoza Recipe
These homemade gyoza are crispy on the bottom, juicy inside, and packed with savory pork, cabbage, and garlic flavor. They’re pan-fried for a golden crust and steamed to perfection, just like in Japan! Serve with a tangy dipping sauce for an irresistible appetizer or main dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 25-30 gyoza 1x
- Category: Appetizer, Main Dish
- Method: Pan-Frying, Steaming
- Cuisine: Japanese
Ingredients
For the Gyoza Filling:
- 1/2 lb (225g) ground pork (or chicken)
- 1 cup napa cabbage, finely chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 25–30 gyoza wrappers
For Cooking:
- 1 tablespoon vegetable oil
- ¼ cup water
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon chili flakes (optional)
Instructions
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Prepare the Filling – In a bowl, mix ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper until well combined.
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Assemble the Gyoza – Place a small spoonful of filling in the center of a gyoza wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold in half and pinch pleats along one side to seal. Repeat with the remaining wrappers.
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Cook the Gyoza – Heat oil in a non-stick pan over medium heat. Arrange gyoza in a single layer, flat-side down. Cook for 2-3 minutes until the bottoms turn golden brown.
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Steam the Gyoza – Pour ¼ cup of water into the pan and cover immediately. Let steam for 3-4 minutes until the water evaporates. Remove the lid and cook for another minute to crisp up the bottoms.
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Make the Dipping Sauce – Mix soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.
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Serve & Enjoy – Transfer gyoza to a plate and serve with dipping sauce!
Notes
- Vegetarian Option: Swap pork for finely chopped mushrooms or tofu.
- Make-Ahead: Freeze uncooked gyoza on a tray, then store in a freezer bag for up to 3 months. Cook from frozen with an extra minute of steaming.
- Wrapper Tip: If using store-bought wrappers, keep them covered with a damp towel to prevent drying out.
Find it online: https://ukfinda.com/gyoza-recipe/