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.
Gyoza Filling
Method
Gyoza Preparation
Prepare the Filling
In a mixing bowl, combine ground pork, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are fully incorporated.
Fill the Gyoza Wrappers
Take a gyoza wrapper and place about a teaspoon of the filling in the center. Wet the edges of the wrapper with water, fold it in half, and pinch to seal, ensuring there are no air pockets. You can pleat the edges for a decorative finish.
Cook the Gyoza
Heat a non-stick skillet over medium heat and add a tablespoon of oil. Arrange the gyoza in a single layer and cook for about 2-3 minutes until the bottoms are golden brown. Add about 1/4 cup of water to the skillet and cover immediately. Allow them to steam for about 5 minutes or until the water has evaporated.
Serve
Remove the lid and let the gyoza crisp for another minute. Serve hot with soy sauce or your favorite dipping sauce.
