Soy-Free Pork Gyoza
Elevate your dumpling game with these Soy-Free Pork Gyoza, a delicious take on the classic Japanese dumpling that skips the soy while delivering bold flavor. Juicy ground pork is combined with tender napa cabbage, fragrant garlic, grated ginger, and fresh green onions, all brought together by the nutty richness of sesame oil and a splash of rice vinegar. Wrapped in delicate gyoza skins, these pan-fried and steamed dumplings boast perfectly crisp bottoms and tender, juicy fillings. Ideal for those seeking soy-free Asian-inspired recipes, this dish is perfect for appetizers, party platters, or casual dinners. Pair with your favorite soy-free dipping sauce, and enjoy a healthier, umami-packed indulgence that’s as easy to make as it is satisfying!
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Ingredients
- 1 pound ground pork
- 1 cup napa cabbage
- 2 pieces garlic clove, minced
- 1 tablespoon ginger, grated
- 3 pieces green onions, finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 30 pieces gyoza wrappers
- 2 tablespoons neutral oil for frying
- 0.5 cup water
Directions
Step 1
Finely chop napa cabbage and place in a large bowl. Sprinkle with a little bit of salt and let it sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage to remove excess water.
Step 2
In a mixing bowl, combine the ground pork, squeezed napa cabbage, minced garlic, grated ginger, chopped green onions, sesame oil, rice vinegar, salt, and black pepper. Mix until well combined.
Step 3
Prepare a clean working surface. Take one gyoza wrapper and place it in the palm of your hand.
Step 4
Spoon about 1 teaspoon of the pork mixture into the center of the wrapper.
Step 5
Dip your fingers in water and moisten the edge of the wrapper. Fold it in half to create a half-moon shape, crimping the edges to seal the dumpling completely. Repeat this process for the remaining pork mixture and wrappers.
Step 6
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat.
Step 7
Place the gyoza in the skillet, ensuring they are not touching each other. Fry for 2-3 minutes or until the bottoms are golden brown.
Step 8
Once browned, add 0.5 cup of water to the skillet and cover it immediately with a lid. Reduce heat to medium and cook for 5-6 minutes, allowing the gyoza to steam.
Step 9
Remove the lid and increase the heat to medium-high to evaporate any remaining water, allowing the bottoms to crisp up once again for 1-2 minutes.
Step 10
Serve the gyoza hot with your choice of dipping sauce, such as a vinegar or chili-based dip, as they should remain soy-free.
Nutrition Facts
| Serving size | (895.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2324.8 |
| Total Fat 154.4g | 0% |
| Saturated Fat 43.7g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 408.2mg | 0% |
| Sodium 2229.3mg | 0% |
| Total Carbohydrate 98.3g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 1.9g | |
| Protein 133.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.6mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 342.5mg | 0% |
Source of Calories