Gyoza Recipe
Pan-fried dumplings filled with seasoned pork and vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumpling Filling
Dumpling Wrappers
Cooking
Method
Prepare the Filling
- 1
Mix the Ingredients
In a large mixing bowl, combine ground pork, chopped green onions, chopped cabbage, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Assemble the Dumplings
- 2
Fill the Wrappers
Take a gyoza wrapper and place about 1 tablespoon of the pork filling in the center. Moisten the edges of the wrapper with water using your finger.
- 3
Seal the Dumpling
Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges to seal tightly. You can also pleat the edges for a decorative touch. Repeat this process with the remaining wrappers and filling.
Cook the Dumplings
- 4
Heat the Pan
In a large non-stick skillet, heat vegetable oil over medium-high heat.
- 5
Pan-Fry the Dumplings
Place the dumplings in the skillet, making sure they are not touching each other. Cook for about 2-3 minutes or until the bottoms are golden brown.
- 6
Steam the Dumplings
Carefully add water to the skillet (it will splatter), cover immediately, and reduce the heat to medium. Steam the dumplings for about 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
Serve
- 7
Plate and Enjoy
Remove the lid, let the dumplings cook for another minute to crisp the bottoms. Serve hot with soy sauce or dipping sauce of your choice.