cookingoJapan
🇯🇵 A TASTE OF JAPAN
Gyoza (Japanese Dumplings).
Crispy-bottomed, juicy pork and cabbage dumplings with a signature pleated wrapper. Pan-fried then steamed for the perfect texture.
- Total time
- 60 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 6 ingredients ready
Let's make it.
4 stepsMake filling
Mix pork with finely chopped cabbage (squeezed dry), aromatics, soy, sesame oil, salt. Mix vigorously until sticky.
15 min
Wrap gyoza
Place 1 tsp filling in center of wrapper. Wet half the edge. Pleat and seal into half-moon shape. Repeat.
20 min
Pan fry + steam
Heat oil in non-stick pan. Place gyoza flat side down. Cook until golden bottom. Add 100ml water + cover to steam 5-6 minutes.
10 min
Crisp and serve
Uncover and cook until water evaporates and bottom is extra crispy. Serve with dipping sauce (soy + vinegar + chili).
3 min
Cooking Tips
The secret is the "pleat and press" technique for beautiful wrappers, and adding a little sesame oil to the filling. The crispy bottom (kiri) is achieved by the flour-water slurry at the end.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 320 kcal
- protein
- 18 g
- carbs
- 32 g
- fat
- 12 g
- fiber
- 2 g
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