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
For Frying
Method
Prepare the Filling
- 1
Mix Ingredients
In a large bowl, combine ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Assemble the Gyoza
- 2
Fill the Wrappers
Take a gyoza wrapper and place about 1 teaspoon of the pork filling in the center. Be careful not to overfill.
- 3
Seal the Dumplings
Moisten the edges of the gyoza wrapper with water. Fold the wrapper in half over the filling to create a half-moon shape. Press the edges together to seal, and pleat the edges to ensure a tight seal.
- 4
Repeat
Continue the process with the remaining wrappers and filling until all gyoza are assembled.
Fry the Gyoza
- 5
Heat Oil
In a large skillet or frying pan, heat vegetable oil over medium heat. Ensure there is enough oil to submerge the bottom of the gyoza.
- 6
Fry the Gyoza
When the oil is hot, carefully add the gyoza to the pan, making sure not to overcrowd. Fry for about 2-3 minutes or until the bottoms are golden brown.
- 7
Add Water and Cover
Add about 1/4 cup of water to the pan and quickly cover with a lid. This will steam the gyoza and cook the filling. Allow to cook for another 5-7 minutes.
- 8
Remove Lid and Crisp
After steaming, remove the lid and let the gyoza cook for another 2 minutes or until the water has evaporated and the bottoms are crispy.
- 9
