Gyoza (Pan-Fried Dumplings)

Total Time 1

Servings: 4 4 servings (about 24 gyoza)

Course: Starter / Side

Cuisine: Japanese

Ingredients Method Notes

Ingredients

Filling

300 g minced pork
200 g napa cabbage finely shredded and salted then squeezed dry
2 spring onions finely chopped
2 cloves garlic minced
1 tbsp grated ginger
1 tbsp soy sauce
1 tbsp sake or dry sherry
1 tsp sesame oil
½ tsp white pepper

Wrappers

24 round gyoza wrappers store-bought

For Cooking

2 tbsp vegetable oil
80 ml water

Dipping Sauce

3 tbsp soy sauce
1 tbsp rice vinegar
½ tsp chilli oil

Method

Combine all filling ingredients in a bowl and mix vigorously until the mixture becomes sticky.
Place a wrapper in your palm. Add a teaspoon of filling to the centre. Dampen the edge of the wrapper with water. Fold in half and pleat the front edge 5–6 times to seal. Repeat.
Heat oil in a large non-stick pan over medium-high heat. Place the gyoza flat-side down and cook for 2–3 minutes until the bases are golden and crisp.
Carefully pour the water into the pan (it will spit). Cover immediately and steam for 4 minutes.
Remove the lid and cook for a further 1–2 minutes to evaporate any remaining water and re-crisp the bases.
Combine all dipping sauce ingredients. Serve the gyoza immediately with the dipping sauce.

Notes

Source: Classic Japanese recipe. Estimated values per serving (≈6 gyoza). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.