In case you don’t know, gyoza are Japanese dumplings. They’re filled with ground pork, cabbage, garlic, and ginger, and they’re little bites of AWESOMENESS!
My family loves to go out for sushi, and though I don’t really like it (sushi), I go with them and order gyoza. It’s actually an appetizer, but I can eat it as a meal.
Gyoza can be pan fried, deep fried, or steamed. In this post, I’ll be pan frying because that’s my favorite.
Pan fried gyoza embody the best of so many wonderful sensations. The top skins are steamed, soft and tender, the bottoms are fried crisp, and the insides are bursting with flavor … so many exciting attributes in one little dumpling!
- 1 package (52 sheets) gyoza wrappers (If you can’t find the round ones, buy squares and cut with a circle cookie cutter)
- 1 pound ground pork
- 4-5 leaves Napa cabbage
- 4 green onions
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- ½ teaspoon granulated sugar
- 1 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon canola oil for frying each *batch gyoza
- 1 teaspoon sesame oil for frying each *batch gyoza
- ¼ cup water for frying each *batch gyoza
- sliced green onion for garnish (optional)
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 green onion, sliced
- ½ teaspoon honey
- ½ teaspoon red pepper flakes (optional)
- Gyoza Directions
- Remove white stem from center of cabbage leaves, and microwave on high power for 1 minute. Finely chop.
- Mince green onions and garlic, and grate fresh ginger.
- In a large mixing bowl, combine ground pork, cabbage, green onions, garlic, ginger, sesame oil, soy sauce, sesame oil, sugar, salt, and pepper, and mix thoroughly with your hands.
- Put a small amount of meat mixture (about 1 teaspoon) on the center of each gyoza wrapper. Dip your fingertip in water, and wet the entire edge. Fold one half up over the filling, and line it up with the other side. Pinch it together in the middle. Starting from one side, make 3 small pleats with the top piece of the wrapper, pressing it firmly against the flat edge behind. Repeat with the other side, making the pleats face the opposite direction. Press the entire edge firmly to be sure that it’s sealed.
- Place each stuffed gyoza on a parchment-lined sheet, and cover them so they don’t dry out while you’re making the rest. At this point they can be refrigerated for a few hours before cooking, or they can be frozen.
- Heat canola and sesame oils in a large skillet over medium heat. Place the gyoza into the hot pan with the pleated edge up. Fry for about 3 minutes, until the bottoms are brown. Add water, and immediately cover. Allow to steam for 3 minutes or until the water cooks away, and then remove the lid. Fry for 1-2 more minutes to allow the bottoms to crisp back up. Serve immediately with dipping sauce.
- Combine all ingredients and mix.
- *One batch is as many as you can fit in your skillet in a single layer. I can fit about 18, so it takes 3 batches for me to cook this recipe.
Before frying make the dipping sauce as follows:
** If you’re freezing some, here’s the method.
You can pan fry them from their frozen state. Follow the same directions, except reduce the heat in the skillet to medium low, fry for 5 minutes, steam for 7 minutes (you may need to add a little more water), and crisp back up for another 2-3 minutes.