Gyoza (Japanese Pan-Fried Dumplings)
A Japanese-style pan-fried dumpling filled with finely minced pork, cabbage and chives wrapped in a thin gyoza wrapper. The bottom is seared crisp, then a splash of water finishes the cooking with steam, leaving the filling moist and full of juicy flavor.
Ingredients
Main
- Gyoza wrappersAs needed
- Minced pork200g
- Cabbage300 g
- Onion1/2
- Green onion1/2 piece
- Chives50g
- Minced garlic1/2 tbsp
- Ginger1 tbsp
- Salt1 tsp
Meat Marinade
- Salt1 tsp
- Cooking rice wine1 tbsp
- Soy sauce1 tbsp
- Oyster sauce1/2 tbsp
- Black peppera little
- Sesame oil1 tbsp
Directions
- 1
Prepare the filling ingredients — pork, cabbage, onion, green onion and chives.
- 2
Chop the vegetables for the filling as finely as possible. Salt the cabbage, then squeeze out the liquid firmly until it's crumbly.
- 3
Add the meat seasoning (salt, cooking rice wine, soy sauce, oyster sauce, pepper and sesame oil) to the pork and knead until it becomes sticky.
- 4
Mix together the remaining vegetables — cabbage, onion, green onion, chives, garlic and ginger — with a pinch of salt.
- 5
Combine the seasoned meat and vegetables and mix thoroughly to finish the filling.
- 6
Place a scoop of filling in a gyoza wrapper, fold into your preferred shape, then pan-fry until golden brown.
Tips
When pan-frying, add about half a cup of water and cover with a lid to steam-fry — the bottom turns crisp while the filling stays moist and juicy.