Description
⭐ Crispy, juicy, and packed with flavor, these homemade Japanese dumplings (gyoza) are pan-fried to perfection! Serve them with a delicious dipping sauce for the ultimate appetizer or side dish.
Ingredients
Units
Scale
For the Gyoza Filling:
1/2 lb (225g) ground pork
1 cup Napa cabbage, finely chopped
2 green onions, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/2 tsp salt
1/4 tsp black pepper
For the Dumplings:
30 gyoza wrappers (store-bought or homemade)
2 tbsp vegetable oil (for frying)
1/4 cup water (for steaming)
For the Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp chili flakes (optional)
Instructions
Prepare the Filling:
- In a mixing bowl, combine ground pork, Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper.
- Mix well until everything is evenly combined.
2️⃣ Assemble the Gyoza:
- Place a gyoza wrapper in your palm and add about 1 teaspoon of filling in the center.
- Wet the edges of the wrapper with water, fold it in half, and pinch the center to seal.
- Make pleats on one side while pressing the edges together. Repeat for all wrappers.
3️⃣ Cook the Gyoza:
- Heat 1 tbsp of vegetable oil in a large pan over medium heat.
- Place the gyoza flat side down in the pan and cook for about 2 minutes until the bottoms are golden brown.
- Add ¼ cup of water to the pan and immediately cover with a lid. Steam for 3-4 minutes until the wrappers turn translucent.
- Remove the lid and let the remaining water evaporate. Drizzle with an extra tablespoon of oil and cook for another 1-2 minutes until crispy.
4️⃣ Make the Dipping Sauce:
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili flakes.
5️⃣ Serve and Enjoy!
- Serve the gyoza hot with the dipping sauce on the side.
Notes
- You can replace pork with chicken, shrimp, or tofu for a different variation.
- Napa cabbage can be swapped with regular cabbage if needed.
- Make ahead: Assemble the gyoza and freeze them uncooked for up to 3 months. Cook from frozen with an extra minute of steaming.