Classic Pork and Cabbage Gyoza
Classic Pork and Cabbage Gyoza
Ingredients
For the Gyoza Filling
- 1 pound ground pork
- 2 cups napa cabbage, finely chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For Assembly and Cooking
- 40 round gyoza wrappers
- 1/4 cup water, for sealing
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce, or to taste
Instructions
- 1
Prepare the gyoza filling: In a large bowl, combine the ground pork, napa cabbage, green onions, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon sesame oil, cornstarch, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min
- 2
Assemble the gyoza: Take one gyoza wrapper and place about 1 teaspoon of filling in the center. Dip your finger in water and moisten half of the wrapper's edge. Fold the wrapper in half to create a crescent shape. Starting from one end, make small pleats along the moistened edge, pressing them firmly against the unpleated edge to seal. Repeat with the remaining wrappers and filling.
⏱️ 30 min
- 3
Cook the gyoza: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or frying pan over medium-high heat. Arrange half of the gyoza in a single layer in the pan, ensuring they don't touch. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min
- 4
Steam the gyoza: Carefully pour 1/4 cup of water into the skillet. Immediately cover the pan with a lid and reduce the heat to medium-low. Let the gyoza steam for 5-7 minutes, or until the wrappers are translucent and the pork is cooked through.
⏱️ 7 min
- 5
Crisp and serve: Remove the lid and increase the heat to medium-high again. Cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again. Transfer the cooked gyoza to a serving platter. Repeat steps 3-5 with the remaining gyoza, adding another tablespoon of vegetable oil to the pan.
⏱️ 5 min
- 6
Prepare the dipping sauce: While the gyoza are cooking, whisk together the soy sauce, rice vinegar, 1 teaspoon sesame oil, and chili garlic sauce in a small bowl. Serve the hot gyoza immediately with the dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pork and Cabbage Gyoza
For the Gyoza Filling
- 1 pound ground pork
- 2 cups napa cabbage, finely chopped
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For Assembly and Cooking
- 40 round gyoza wrappers
- 1/4 cup water, for sealing
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce, or to taste
Instructions
- 1
Prepare the gyoza filling: In a large bowl, combine the ground pork, napa cabbage, green onions, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon sesame oil, cornstarch, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min - 2
Assemble the gyoza: Take one gyoza wrapper and place about 1 teaspoon of filling in the center. Dip your finger in water and moisten half of the wrapper's edge. Fold the wrapper in half to create a crescent shape. Starting from one end, make small pleats along the moistened edge, pressing them firmly against the unpleated edge to seal. Repeat with the remaining wrappers and filling.
⏱️ 30 min - 3
Cook the gyoza: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or frying pan over medium-high heat. Arrange half of the gyoza in a single layer in the pan, ensuring they don't touch. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min - 4
Steam the gyoza: Carefully pour 1/4 cup of water into the skillet. Immediately cover the pan with a lid and reduce the heat to medium-low. Let the gyoza steam for 5-7 minutes, or until the wrappers are translucent and the pork is cooked through.
⏱️ 7 min - 5
Crisp and serve: Remove the lid and increase the heat to medium-high again. Cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again. Transfer the cooked gyoza to a serving platter. Repeat steps 3-5 with the remaining gyoza, adding another tablespoon of vegetable oil to the pan.
⏱️ 5 min - 6
Prepare the dipping sauce: While the gyoza are cooking, whisk together the soy sauce, rice vinegar, 1 teaspoon sesame oil, and chili garlic sauce in a small bowl. Serve the hot gyoza immediately with the dipping sauce.
⏱️ 5 min