Japanese 15 min

Gyoza (Japanese Pan-Fried Dumplings)

Name: Gyoza (Japanese Pan-Fried Dumplings)
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz ground pork; 2 cups napa cabbage, very finely minced; 1 teaspoon salt (for cabbage); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon sake; 1/4 teaspoon white pepper; 2 green onions, minced; 30 round gyoza wrappers; 2 tablespoons vegetable oil; 1/3 cup water; 2 tablespoons soy sauce (dipping sauce); 1 tablespoon rice vinegar (dipping sauce); 1 teaspoon chili oil (dipping sauce)

comfort-fooddairy-freehigh-protein

Ingredientsfor 2

320

Cal

18g

Protein

34g

Carbs

12g

Fat

18 oz ground pork
22 cups napa cabbage, very finely minced
31 teaspoon salt (for cabbage)
42 cloves garlic, minced
51 tablespoon fresh ginger, grated
61 tablespoon soy sauce
71 tablespoon sesame oil
81 teaspoon sake
91/4 teaspoon white pepper
102 green onions, minced
1130 round gyoza wrappers
122 tablespoons vegetable oil
131/3 cup water
142 tablespoons soy sauce (dipping sauce)
151 tablespoon rice vinegar (dipping sauce)
161 teaspoon chili oil (dipping sauce)

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Instructions

1
Salt the minced cabbage, toss, and rest 10 minutes. Squeeze out all liquid with both hands until the cabbage is nearly dry — this is critical for preventing soggy gyoza. Combine with pork, garlic, ginger, soy sauce, sesame oil, sake, white pepper, and green onions. Mix thoroughly.
2
Place 1 teaspoon filling in the center of a gyoza wrapper. Moisten half the edge with water. Fold in half, then starting from one end, make 6 pleats along the top edge only, pressing each pleat against the unpleated bottom edge to seal. This creates the classic crescent shape.
3
Heat 2 tablespoons oil in a non-stick skillet over medium-high heat. Arrange gyoza flat-side down in a single layer. Cook undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.
4
Carefully pour 1/3 cup water into the skillet and immediately cover with a lid — it will spatter. Steam for 5–6 minutes until water is fully absorbed and gyoza are cooked through. Remove lid and cook 1–2 more minutes until bottoms are re-crisped and release easily from the pan.
5
Serve flat-side up with dipping sauce made from soy sauce, rice vinegar, and chili oil.