Pork Gyoza

Crispy, juicy, and packed with flavor, these Pork Gyoza are a must-try Japanese-inspired delight that will elevate your dumpling game! Featuring tender ground pork, finely chopped napa cabbage, aromatic garlic, fresh ginger, and green onions, each dumpling is seasoned with soy sauce and sesame oil for a burst of umami in every bite. Perfectly pan-fried for that signature golden-crisp bottom and then steamed to tender perfection, these Japanese dumplings are easy to make and irresistibly delicious. Whether you're serving them as a crowd-pleasing appetizer or a hearty snack, these gyoza pair wonderfully with a simple dipping sauce of soy sauce, rice vinegar, and chili oil. Ready in under an hour and yielding 40 pieces, this recipe is ideal for sharing with family and friends.

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Ground pork
• 200 grams Napa cabbage
• 2 cloves Garlic
• 3 stalks Green onions
• 1 tablespoon Fresh ginger
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 0.5 teaspoon Salt
• 40 pieces Gyoza wrappers
• 2 tablespoons Vegetable oil
• 120 milliliters Water

Directions

Step 1

Start by finely chopping the napa cabbage. Place the chopped cabbage in a bowl, sprinkle with a pinch of salt, and let it sit for 5 minutes. Then, squeeze out the excess moisture from the cabbage using a clean cloth or paper towel.

Step 2

Mince the garlic cloves, chop the green onions finely, and grate the fresh ginger. Set aside.

Step 3

In a large mixing bowl, combine the ground pork, drained cabbage, garlic, green onions, ginger, soy sauce, sesame oil, and salt. Mix well using your hands or a spoon until all the ingredients are evenly distributed.

Step 4

Prepare a small dish with water. Take a gyoza wrapper and place about a teaspoon of the pork mixture in the center. Wet the edge of the wrapper with water using your finger.

Step 5

Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together and press firmly to seal, creating small pleats along the edge if desired.

Step 6

Repeat the filling and sealing process with the remaining wrappers and filling.

Step 7

Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Place the gyoza in the pan, flat side down, making sure they are not touching. Fry for about 2 minutes until the bottoms are golden brown.

Step 8

Add 60 ml of water into the pan and immediately cover the pan with a lid. Reduce the heat to medium and let the gyoza steam for about 5 to 6 minutes, until the water has mostly evaporated.

Step 9

Uncover the pan and let any remaining water evaporate. Add another tablespoon of vegetable oil around the edges of the pan to crisp up the bottoms again, cooking for an additional 2 minutes.

Step 10

Remove the gyoza from the pan and transfer them to a serving plate. Serve hot with your choice of dipping sauce, such as soy sauce mixed with a little rice vinegar or chili oil.

Nutrition Facts

Serving size	(1155.9g)

Amount per serving	% Daily Value*
Calories	2528.9

Total Fat 149.8g	0%
Saturated Fat 45.3g	0%
Polyunsaturated Fat 22.7g
Cholesterol 450mg	0%
Sodium 3672.7mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 9.1g	0%
Total Sugars 4.8g
Protein 155.1g	0%

Vitamin D 0IU	0%
Calcium 400.2mg	0%
Iron 9.2mg	0%
Potassium 862.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 24.8%

Carbs: 21.4%