Pork Gyozas

5 from 10 votes

Homemade pan-fried Japanese gyozas with a golden brown crunchy base and a juicy filling.

Prep Time1

Active Time10

Total Time1 10

Course: Appetizer, Side Dish

Cuisine: Japanese

Keyword: gyoza, japanese dumplings, pork dumplings

Yield: gyozas

Calories: 44kcal

Shred the cabbage. Boil some water in a pot, ans cook the cabbage for about 2-3min. Drain the water and squeeze the cabbage to remove excess water.
Chop the green onions and the cabbage.
Mince the garlic and the ginger.
In a big bowl, mix together the pork, green onions, ginger, garlic, cabbage, cornstarch, sesame oil, soy sauce, salt and pepper.
Add the meat mixture in each gyoza wrapper. Dip your finger in water and wet the wrapper all around the edge so that it sticks more easily. Close the wrapper by making some small folds (watch my video for the exact process). Seal the edge by pressing it in between your fingers.
Make the dipping sauce by mixing all sauce ingredients together.
Grease a pan, place the gyozas in and add some water (about 0.5cm high). Turn the heat on medium to high and cover the pan (partly, leave some space uncovered for the water to evaporate).
Leave them to steam for about 7-8 minutes or until cooked.
Once all water has evaporated, you will hear some sizzling noise, add some cooking oil to coat the pan surface around the gyozas. Let them fry (without lid) on medium to high heat for about 5min or until the bottom of the gyozas becomes golden brown.
Serve with the dipping sauce.