Gyoza are delicious Japanese pan-fried dumplings typically filled with meat and vegetables and served with a dipping sauce.
Gyoza
Gyoza are delicious Japanese pan-fried dumplings typically filled with meat and vegetables and served with a dipping sauce.
Ingredients
- 250 grams ground pork can substitute with chicken or beef
- 1 cup cabbage finely chopped
- 1/4 cup green onions finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon soy sauce to taste
- 1 tablespoon sesame oil
- 1 pack gyoza wrappers about 30 wrappers
- 1 tablespoon vegetable oil for frying
- 1/4 cup water for steaming
Instructions
- In a large bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, and sesame oil. Mix until well combined.
- Place a small spoonful of the filling in the center of a gyoza wrapper. Moisten the edges with water and fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large skillet over medium-high heat. Place gyoza in the skillet, flat-side down, and cook until the bottoms are golden brown, about 3 minutes.
- Carefully pour water into the skillet and cover with a lid. Cook until the water has evaporated, and the gyoza are cooked through, about 5 minutes.
- Remove the lid and continue cooking for another 2 minutes or until the bottoms are crisp again. Serve warm with dipping sauce.
Nutrition
Serving: 6gCalories: 210kcalCarbohydrates: 22gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin C: 10mgCalcium: 2mgIron: 8mg
I found this a bit complicated to make. The folding was tricky and my gyozas fell apart. Tasted good though!
Why do we use pork? Can’t we just use tofu? I don’t eat meat and I’m curious if it would work still.
These gyozas are amazing! I followed the recipe exactly and they turned out so crispy. My family loved them!
I’m so glad they turned out well! Gyozas can be tricky but so worth it. What dipping sauce did you use?
I tried this recipe and it didn’t work for me. My gyozas fell apart! Maybe I missed something?