Description
Savory and crispy gyoza dumplings filled with a delicious blend of ground pork, napa cabbage, and ginger. Perfect for any gathering or a cozy night in.
Ingredients
Scale
- 10 oz ground pork
- 1 cup finely chopped napa cabbage
- 3 stalks green onions, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- About 30 gyoza wrappers (7-inch round)
- 2 tbsp vegetable oil for frying
- 1/4 cup water for steaming
Instructions
- Prepare the filling: In a large mixing bowl, combine ground pork, finely chopped napa cabbage, green onions, minced garlic, and ginger. Add the soy sauce and sesame oil, mixing gently until the ingredients are evenly combined.
- Wrap the gyoza: Take a gyoza wrapper and moisten the edges with a few drops of water. Place about 1 tablespoon of the filling in the center, fold the wrapper in half, and seal by pressing firmly along the edges.
- Heat the pan: Place a non-stick skillet over medium-high heat and add the vegetable oil.
- Fry the gyoza: Arrange the gyoza in a single layer, flat side down in the pan. Fry for 3-4 minutes until the bottoms are golden brown.
- Steam the gyoza: Carefully pour in the water, then cover the skillet with a lid. Steam for about 5-6 minutes.
- Uncover and finish: Once the water evaporates, cook for another 1-2 minutes for a final crisp on the bottom.
- Serve: Transfer the gyoza to a serving plate and enjoy them hot with a dipping sauce of your choice.
Notes
Make-ahead tips: Prepare the filling in advance and store it in the refrigerator or freeze the uncooked gyoza for later.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 gyoza
- Calories: 70
- Sugar: 1g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: gyoza, dumplings, pork, Japanese recipe, easy recipe