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Gyoza Japanese Dumplings

Crispy and juicy gyoza stuffed with savory filling, these Japanese dumplings are a comforting and customizable treat for any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 250 g round pork
  • 100 g cabbage, finely chopped
  • 2 pieces spring onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp ginger, grated adds a refreshing kick
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For assembly
  • 24 pieces gyoza wrappers
  • 2 tbsp vegetable oil
  • 60 ml water

Method
 

Preparation
  1. In a bowl, combine ground pork, cabbage, spring onion, garlic, ginger, soy sauce, sesame oil, salt, and black pepper.
  2. Mix the filling until the ingredients are evenly incorporated and slightly sticky.
  3. Place a gyoza wrapper on a clean surface and spoon about 1 teaspoon of filling into the center.
  4. Moisten the edge of the wrapper with a little water, then pinch the edges to seal, creating small pleats.
Cooking
  1. Heat vegetable oil in a nonstick pan over medium heat and arrange gyoza flat side down without crowding.
  2. Cook for 2 to 3 minutes until the bottoms are golden brown.
  3. Pour water into the pan and immediately cover with a lid to steam for about 5 minutes or until the water has evaporated.
  4. Remove the lid and cook for an additional 1 to 2 minutes to crisp the bottoms before transferring to a serving plate.

Notes

Serve gyoza with a zingy dipping sauce made of soy sauce and rice vinegar for enhanced flavor. Leftover gyoza can be stored in an airtight container in the fridge for 3 days or frozen for 3 months.