Recipe for Crispy Japanese Pan-Fried Gyoza

These Japanese dumplings consist of ground pork, cabbage, onions, ginger, and soy sauce inside wrappers.

Ingredients

Filling

• 300 grams ground pork
• 150 grams napa cabbage, minced
• 2 green onions, sliced
• 15 milliliters soy sauce
• 10 milliliters sesame oil
• 5 grams ginger, grated

Dough

• 25 gyoza wrappers
• 30 milliliters vegetable oil
• 100 milliliters water

Preparation

Filling

1. Mince the cabbage and squeeze out all moisture with a cloth
2. Combine pork, cabbage, onions, soy sauce, sesame oil, and ginger in a bowl
3. Stir vigorously until the mixture becomes sticky

Folding

1. Place a teaspoon of filling in the center of a wrapper
2. Moisten the edges and create 5 pleats to seal tightly
3. Repeat for all wrappers and keep them covered with a damp cloth

Cooking

1. Heat oil in a non-stick pan and fry gyoza for 3 minutes
2. Pour in 100 milliliters water and cover the pan immediately
3. Steam for 5 minutes then remove the lid and fry for 1 more minute until the water evaporates

Tips

• Squeezing the water out of the cabbage is vital to prevent soggy dumplings
• Do not overfill the wrappers as they will burst during the steaming process
• Serve with a dipping sauce of soy sauce, rice vinegar, and a drop of chili oil