Pork Gyoza Recipe
Pan-fried dumplings with 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
For Cooking
Method
Preparing the Filling
- 1
Mix the Ingredients
In a large mixing bowl, combine the ground pork, finely chopped cabbage, grated carrot, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Assembling the Gyoza
- 2
Fill the Wrappers
Take one gyoza wrapper and place about 1 tablespoon of the filling mixture in the center. Be careful not to overfill.
- 3
Seal the Dumpling
Wet the edges of the wrapper with a little water using your finger. Fold the wrapper in half to create a half-moon shape, press the edges together firmly to seal. You can create pleats along the edge for a decorative touch.
- 4
Repeat
Continue this process until all the filling is used up.
Cooking the Gyoza
- 5
Heat the Oil
In a large non-stick skillet, heat the vegetable oil over medium-high heat.
- 6
Pan-Fry the Gyoza
Once the oil is hot, carefully add the gyoza in a single layer, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until the bottoms are golden brown.
- 7
Add Water and Steam
Carefully pour in the water and immediately cover the skillet with a lid. Steam the gyoza for about 5-7 minutes or until the water has completely evaporated and the gyoza are cooked through.
- 8
Serve
Remove the lid and allow the gyoza to cook for an additional minute to crisp up the bottoms. Serve hot with soy sauce or dipping sauce of your choice.
