Pork Gyozas

5 from 10 votes

Enjoy these super delicious homemade pan-fried Japanese gyozas! With a crispy golden bottom and a juicy filling, these tasty Japanese dumplings are perfect for any meal or snack.

Course: Appetizer, Side Dish

Cuisine: Japanese

Yield: gyozas

Calories: 44kcal

Author: Emma Choi

Prep Time: 1

Active Time: 10

Total Time: 1 10

Ingredients

for +- 42 gyozas

250 g minced pork
200 g Chinese cabbage , shredded
2 cloves garlic , minced
5 green onions , chopped
15 g ginger
1 tbsp corn starch
1 tbsp sesame oil
1 tbsp soy sauce
salt and pepper
cooking oil
42 gyoza wrappers | store-bought or homemade

dipping sauce:

2 tbsp soy sauce
2 tbsp rice vinegar
¼ tsp chili oil | optional
½ tsp sesame seeds | optional

US - M

Instructions

Prepare the vegetables - Shred the Chinese cabbage. Boil some water in a pot, and cook the cabbage for about 2-3 minutes. Drain the water and squeeze the cabbage to remove excess moisture.
Chop the green onions and mince the garlic and ginger.
Make the filling - In a large bowl, combine the minced pork, green onions, ginger, garlic, cabbage, cornstarch, sesame oil, soy sauce, salt, and pepper. Mix well.
Fill the wrappers - Place a small spoonful of the filling mixture in the center of each gyoza wrapper. Dip your finger in water and wet the edges of the wrapper to help seal it. Fold the wrapper over the filling, making small pleats along the edge to seal it securely.
Make the dipping sauce - In a small bowl, mix together the soy sauce, rice vinegar, chili oil (if using), and sesame seeds (if using).
Cook the gyozas - Heat a greased pan over medium to high heat. Place the gyozas in the pan and add enough water (about 0.2 inch / 0,5 cm high) to cover the bottom. Partially cover the pan with a lid, leaving some space for the steam to escape.
Steam the gyozas for about 7-8 minutes, or until cooked through.
Once the water has evaporated, you should hear sizzling. Add a little cooking oil to coat the pan surface around the gyozas. Fry them (without the lid) on medium to high heat for about 5 minutes, or until the bottoms are golden brown.
Serve - Serve the gyozas hot with the dipping sauce on the side.

Notes

Traditionally, gyozas are pan-fried and then steamed, but I personally prefer steaming them first and then pan-frying. This way, the crispy bottom remains crispy. If you pan-fry first and then add water, the golden brown bottom can become a bit soggy, requiring an additional round of frying to crisp it back up. Steaming first and then pan-frying makes it easier to achieve that perfect, crispy bottom.

Nutrition