Japanese Pork and Cabbage Gyoza
Japanese Pork and Cabbage Gyoza
Ingredients
For the Gyoza Filling
- 2 cups cabbage, finely chopped
- 1/2 teaspoon salt, for wilting cabbage
- 10 1/2 ounces ground pork
- 3 spring onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon salt, for filling
For Assembling and Cooking
- 32 gyoza wrappers
- as needed vegetable oil, for frying
- 1/3 cup water, for steaming
For the Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon chili oil, or to taste
Instructions
- 1
In a medium bowl, combine the finely chopped cabbage and 1/2 teaspoon of salt. Mix well and set aside for about 20 minutes to allow the cabbage to wilt slightly and release its moisture.
⏱️ 20 min
- 2
Once the cabbage has softened, firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel. Transfer the squeezed cabbage to a large mixing bowl.
⏱️ 5 min
- 3
Add the ground pork, finely chopped spring onions, minced garlic, grated fresh ginger, sake, sesame oil, 1 teaspoon of soy sauce, and the remaining 1/2 teaspoon of salt to the bowl with the cabbage. Mix all ingredients thoroughly with your hands or a spoon until the filling is well combined and has a smooth, slightly sticky consistency.
⏱️ 10 min
- 4
To assemble the gyoza, place one gyoza wrapper in the palm of your hand. Spoon about 1 tablespoon of the pork and cabbage filling into the center of the wrapper. Dip your finger in a small bowl of water and moisten the edge of half of the wrapper.
⏱️ 15 min
- 5
Fold the dry side of the wrapper over the filling to meet the moistened edge. Pinch the center to seal, then create small pleats along the moistened edge, pressing them firmly against the dry edge to seal the gyoza tightly. Repeat with the remaining filling and wrappers, placing the finished gyoza on a plate and covering them with a damp towel to prevent them from drying out.
⏱️ 20 min
- 6
Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil. Arrange a single layer of gyoza in the pan, ensuring they are not overcrowded. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 3 min
- 7
Carefully pour 1/3 cup of water into the pan, immediately cover with a lid, and increase the heat to high. Steam the gyoza for about 3 minutes, or until the pork is cooked through.
⏱️ 3 min
- 8
Remove the lid and continue to cook over high heat until all the water has evaporated and the gyoza bottoms are crisp and golden again. If cooking in batches, repeat steps 6-8.
⏱️ 5 min
- 9
Turn off the heat and carefully invert the cooked gyoza onto a serving plate, arranging them bottom-side up to maintain their crispiness.
⏱️ 1 min
- 10
To make the dipping sauce, combine the soy sauce, rice vinegar, and chili oil (to taste) in a small bowl. Mix well.
⏱️ 2 min
- 11
Serve the hot gyoza immediately with the dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Pork and Cabbage Gyoza
Ingredients
For the Gyoza Filling
- 2 cups cabbage, finely chopped
- 1/2 teaspoon salt, for wilting cabbage
- 10 1/2 ounces ground pork
- 3 spring onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon salt, for filling
For Assembling and Cooking
- 32 gyoza wrappers
- as needed vegetable oil, for frying
- 1/3 cup water, for steaming
For the Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon chili oil, or to taste
Instructions
- 1
In a medium bowl, combine the finely chopped cabbage and 1/2 teaspoon of salt. Mix well and set aside for about 20 minutes to allow the cabbage to wilt slightly and release its moisture.
⏱️ 20 min - 2
Once the cabbage has softened, firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel. Transfer the squeezed cabbage to a large mixing bowl.
⏱️ 5 min - 3
Add the ground pork, finely chopped spring onions, minced garlic, grated fresh ginger, sake, sesame oil, 1 teaspoon of soy sauce, and the remaining 1/2 teaspoon of salt to the bowl with the cabbage. Mix all ingredients thoroughly with your hands or a spoon until the filling is well combined and has a smooth, slightly sticky consistency.
⏱️ 10 min - 4
To assemble the gyoza, place one gyoza wrapper in the palm of your hand. Spoon about 1 tablespoon of the pork and cabbage filling into the center of the wrapper. Dip your finger in a small bowl of water and moisten the edge of half of the wrapper.
⏱️ 15 min - 5
Fold the dry side of the wrapper over the filling to meet the moistened edge. Pinch the center to seal, then create small pleats along the moistened edge, pressing them firmly against the dry edge to seal the gyoza tightly. Repeat with the remaining filling and wrappers, placing the finished gyoza on a plate and covering them with a damp towel to prevent them from drying out.
⏱️ 20 min - 6
Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil. Arrange a single layer of gyoza in the pan, ensuring they are not overcrowded. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 3 min - 7
Carefully pour 1/3 cup of water into the pan, immediately cover with a lid, and increase the heat to high. Steam the gyoza for about 3 minutes, or until the pork is cooked through.
⏱️ 3 min - 8
Remove the lid and continue to cook over high heat until all the water has evaporated and the gyoza bottoms are crisp and golden again. If cooking in batches, repeat steps 6-8.
⏱️ 5 min - 9
Turn off the heat and carefully invert the cooked gyoza onto a serving plate, arranging them bottom-side up to maintain their crispiness.
⏱️ 1 min - 10
To make the dipping sauce, combine the soy sauce, rice vinegar, and chili oil (to taste) in a small bowl. Mix well.
⏱️ 2 min - 11
Serve the hot gyoza immediately with the dipping sauce on the side.
⏱️ 1 min