Japanese
Classic Pork Gyoza
Juicy Japanese pan-fried dumplings filled with ground pork and vegetables, featuring a crispy bottom and a steamed, tender top.
Watch it madeNo Recipes · 11:41
Ingredients
- Ground pork200g
- Gyoza wrappers25 sheets
- Cabbage150g
- Garlic chives (Nira)1/2 bunch
- Ginger1 tsp, grated
- Garlic1 clove, minced
- Soy sauce1 tbsp
- Sesame oil1 tsp
Method
- Finely chop the cabbage and mix with salt. Let sit for 10 minutes, then squeeze out excess water. Chop garlic chives, ginger, and garlic.
- In a bowl, mix ground pork, squeezed cabbage, garlic chives, ginger, garlic, soy sauce, sesame oil, and sake. Knead until sticky.
- Place a spoonful of filling in a gyoza wrapper. Wet the edges with water, fold in half, and pleat the edges to seal.
- Heat oil in a pan. Arrange gyoza flat side down and fry until the bottom is golden brown.
- Add 1/4 cup water to the pan and cover immediately to steam for 3-4 minutes. Remove lid and cook until water evaporates and bottoms are crisp.
Common questions
Can I substitute the cabbage or garlic chives in gyoza filling?
Yes. Napa cabbage works best, but regular green cabbage is fine if you salt and squeeze it well. If you can’t find garlic chives, use finely sliced scallions, chives, or a little extra garlic and ginger.
How long should I salt the cabbage, and do I really need to squeeze it dry?
Salt the chopped cabbage for about 10 minutes, then squeeze it firmly. This removes excess water so the filling stays juicy but not soggy. Skipping this step usually leads to watery filling and wrappers that tear.
What are the most common mistakes when folding and frying gyoza?
Overfilling, leaving the wrapper edges dry, and crowding the pan are the biggest issues. Keep the filling modest, wet only the rim before sealing, and fry in a single layer so the bottoms brown evenly.
Can I make gyoza ahead of time or freeze them?
Yes. Assemble and freeze them on a tray until solid, then transfer to a freezer bag. Cook from frozen, adding a little extra steaming time. Refrigerated raw gyoza are best cooked within 1 day.
What should I serve with pork gyoza, and how do I keep them crispy?
Serve with soy sauce, vinegar, and chili oil or mustard. Eat them right away for the crispiest bottoms. If holding them, keep uncovered in a warm oven briefly; covered storage will soften the crust.