Pork Gyoza Recipe
Your choice of steamed or stir-fried dumplings. Served with vinegar and soy sauce.
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Ingredients
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Dumpling Filling
Wrappers & Assembly
For Steaming (if chosen)
Dipping Sauce (serves 4)
Method
Dumpling Filling
- 1
Prepare cabbage
Place shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Measure again; you should end up with about 1 packed cup of cabbage. Discard liquid.
- 2
Mix filling
In a medium bowl combine ground pork, drained cabbage, sliced scallions, minced garlic, grated ginger, soy sauce, sesame oil, sake (if using), salt, white pepper, and cornstarch. Use a spoon or your hands to mix until the ingredients are evenly incorporated and the mixture is slightly sticky (about 1–2 minutes). Refrigerate the filling for 10–15 minutes if time allows to let flavors meld and firm up slightly.
Wrappers & Assembly
- 3
Set up assembly station
Arrange a clean workspace with a stack of gyoza wrappers, a small bowl of water for sealing, a spoon or small scoop, and a tray lined with parchment or a lightly floured surface to place finished dumplings so they don’t stick.
- 4
Fill and fold gyoza
Working with one wrapper at a time, place about 1 teaspoon to 1 tablespoon (adjust to wrapper size) of filling in the center. Dip your finger in the bowl of water and moisten the edge of the wrapper. Fold the wrapper in half over the filling and press at the center to seal. Starting from the center, create 3–4 small pleats on one side of the wrapper, pressing firmly to seal against the other side. Ensure there are no gaps. Place finished gyoza on the prepared tray, leaving space between each so they don’t stick. Repeat until all wrappers are filled. This recipe will make about 30–40 gyoza depending on filling amount and wrapper size.
Stir-Fried (Potsticker) Method
- 5
Heat pan
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the bottom.
- 6
Fry gyoza
Arrange gyoza in the pan flat-side down in a single layer without crowding (work in batches if needed). Fry until the bottoms are golden brown, about 2–3 minutes.
- 7
Steam in pan
Carefully add 1/3 cup water (or enough to reach about 1/4 inch depth) to the pan and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and cook for 4–5 minutes, until the filling is cooked through and wrappers become tender.
- 8
Crisp finish
Remove the lid and increase heat to medium-high to evaporate remaining water. Add the remaining 1 tablespoon oil around the edges and let the bottoms crisp again for 1 minute. Use a spatula to loosen and transfer gyoza to a serving plate, crispy side up.
Steaming Method
- 9
Prepare steamer
Line a bamboo or metal steamer with parchment paper (pierced) or cabbage leaves to prevent sticking. Bring 1 cup water to a simmer in a wok or deep skillet with the steamer set over it.
- 10
Steam gyoza
Place gyoza in the steamer in a single layer with space between. Cover and steam for 8–10 minutes, until pork is cooked through and wrappers are tender but not soggy. Remove steamer from heat and transfer gyoza to a plate using a spatula or tongs.
Dipping Sauce
- 11
Mix sauce
In a small bowl combine soy sauce, rice vinegar, sesame oil, and chili oil or flakes. Taste and adjust the ratio to your preference (more vinegar for tang, more soy for salt). Stir in optional sliced scallion or grated ginger if desired.
- 12
Serve
Serve gyoza hot with the dipping sauce on the side. Provide small bowls for each person. For a classic presentation, offer both steamed and stir-fried styles if you made both.