Pan-fried Gyoza with Spicy Dipping Sauce
Pan-fried Gyoza with Spicy Dipping Sauce
Ingredients
For the Gyoza Filling
- 1 pound ground pork, lean
- 1 1/2 cups napa cabbage, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 40 gyoza wrappers, round
For the Spicy Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce, or more to taste
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 green onion, stalk, thinly sliced, for garnish
For Cooking
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, divided
Instructions
- 1
Prepare the Filling: In a large bowl, combine the ground pork, napa cabbage, grated fresh ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, cornstarch, and white pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min
- 2
Assemble the Gyoza: Lay a gyoza wrapper flat in your palm. Place about 1 teaspoon of filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape. Starting from one end, create small pleats along the curved edge, pressing firmly to seal. Repeat with remaining wrappers and filling.
⏱️ 30 min
- 3
Make the Dipping Sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, chili garlic sauce, 1 teaspoon sesame oil, and granulated sugar until the sugar dissolves. Set aside.
⏱️ 5 min
- 4
Pan-Fry the Gyoza (Batch 1): Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat. Arrange about 10-12 gyoza in a single layer, ensuring they don't touch. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 5 min
- 5
Steam the Gyoza (Batch 1): Carefully pour 1/4 cup of water into the skillet. Immediately cover with the lid and reduce heat to medium-low. Steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through.
⏱️ 7 min - 6
Serve: Remove the lid and increase heat to medium-high for 30 seconds to re-crisp the bottoms if needed. Transfer the cooked gyoza to a serving platter. Repeat steps 4 and 5 with the remaining gyoza, adding more vegetable oil and water as needed. Garnish the dipping sauce with sliced green onion and serve alongside the hot gyoza.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-fried Gyoza with Spicy Dipping Sauce
Ingredients
For the Gyoza Filling
- 1 pound ground pork, lean
- 1 1/2 cups napa cabbage, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 40 gyoza wrappers, round
For the Spicy Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce, or more to taste
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 green onion, stalk, thinly sliced, for garnish
For Cooking
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, divided
Instructions
- 1
Prepare the Filling: In a large bowl, combine the ground pork, napa cabbage, grated fresh ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, cornstarch, and white pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min - 2
Assemble the Gyoza: Lay a gyoza wrapper flat in your palm. Place about 1 teaspoon of filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape. Starting from one end, create small pleats along the curved edge, pressing firmly to seal. Repeat with remaining wrappers and filling.
⏱️ 30 min - 3
Make the Dipping Sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, chili garlic sauce, 1 teaspoon sesame oil, and granulated sugar until the sugar dissolves. Set aside.
⏱️ 5 min - 4
Pan-Fry the Gyoza (Batch 1): Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat. Arrange about 10-12 gyoza in a single layer, ensuring they don't touch. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 5 min - 5
Steam the Gyoza (Batch 1): Carefully pour 1/4 cup of water into the skillet. Immediately cover with the lid and reduce heat to medium-low. Steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through.
⏱️ 7 min - 6
Serve: Remove the lid and increase heat to medium-high for 30 seconds to re-crisp the bottoms if needed. Transfer the cooked gyoza to a serving platter. Repeat steps 4 and 5 with the remaining gyoza, adding more vegetable oil and water as needed. Garnish the dipping sauce with sliced green onion and serve alongside the hot gyoza.
⏱️ 3 min