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Japanese Pork Gyoza (Pan-Fried Dumplings with Crispy Bottoms and Juicy Pork Filling)
Classic Japanese pan-fried gyoza: delicately pleated dumpling wrappers stuffed with juicy minced pork, cabbage, ginger, and garlic, seared to a golden crunchy base and steam-cooked under a lid.
Prep
30 min
Cook
15 min
Total
45 min
Ingredients
4servings
- Ground pork300 g
- Finely minced cabbage, salted and squeezed150 g
- Round gyoza dumpling wrappers24 piece
- Scallions, minced2 stalk
- Fresh ginger, grated1 tsp
- Garlic cloves, grated2 clove
- Soy sauce1 tbsp
- Toasted sesame oil1 tbsp
- Vegetable oil for frying2 tbsp
Preparation Steps
1
In a mixing bowl, vigorously knead minced pork with squeezed cabbage, scallions, ginger, garlic, soy sauce, and sesame oil until sticky and cohesive.
5 min timer
2
Place a teaspoon of filling in the center of each wrapper, moisten edges with water, and fold into pleats on one side to seal tightly.
10 min timer
3
Heat 1 tbsp oil in a skillet over medium heat and arrange gyoza flat-side down. Fry 2-3 minutes until bottoms are crisp and golden.
3 min timer
4
Pour in 60 ml water, cover immediately with lid, and steam 4-5 minutes until water evaporates. Serve immediately with dipping sauce.
5 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
