gyoza (japanese dumplings)

Name: Gyoza (Japanese dumplings)
Prep time: 30 min
Cook time: 30 min
Yield: 12
Cuisine: Japanese
Ingredients: ## GYOZA; 2 cup(s) green cabbage very finely chopped; ½ teaspoon(s) salt; 1 pound(s) ground pork; 2 clove(s) garlic pressed; 3 - finely chopped green onions; 1 tablespoon(s) grated ginger or ginger paste; 45 - potsticker wrappers or gyoza wrappers (see notes); 3 tablespoon(s) vegetable oil; 1/4 cup(s) ¼ cup water per batch; ## SAUCE; 3 tablespoon(s) 3 tablespoon low sodium soy sauce; 1 tablespoon(s) mirin; 1/2 teaspoon(s) sesame oil

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Beth Pierce

Ofallon, MO

Updated on Jul 28, 2022

This Gyoza recipe is Japanese dumplings stuffed with cabbage, ground pork, garlic, ginger, and green onions all pan-fried and steamed to perfection. I love to serve them with a simple three-ingredient dipping sauce. They are so much better than your local Japanese restaurant and so easy.

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This Gyoza Recipe is cabbage and ground pork stuffed dumplings pan fried and steamed to perfection served with a sweet and salty three ingredient sauce.

prep time 30 Min

cook time 30 Min

method Stove Top

yield 12 serving(s)

Ingredients

GYOZA
2 cups green cabbage very finely chopped
½ teaspoon salt
1 pound ground pork
2 cloves garlic pressed
3 - finely chopped green onions
1 tablespoon grated ginger or ginger paste
45 - potsticker wrappers or gyoza wrappers (see notes)
3 tablespoons vegetable oil
1/4 cup ¼ cup water per batch
SAUCE
3 tablespoons 3 tablespoon low sodium soy sauce
1 tablespoon mirin
1/2 teaspoon sesame oil

How To Make gyoza (japanese dumplings)

Step 1

Add the chopped cabbage to a colander and sprinkle with the salt. Stir to combine and let the colander sit in the sink for about 15 minutes. Squeeze out any excess moisture.

Step 2

In a large bowl combine the cabbage, ground pork, garlic, green onions, and grated ginger. Gently combine with your hand.
Step 3

Holding a pot sticker wrapper in the palm of your hand. Dip your index finger from your other hand in cold water and moisten the whole outer edge of the wrapper. Place 1 tablespoon of the meat mixture in the center of the wrapper.
Step 4

Using your right hand (reverse if you are left-handed) start to fold the pot sticker in half making pleats about every 1/2 inch as you seal the dumpling. Place them on parchment-covered baking sheets as you make them.
Step 5

Heat a little oil in a large skillet over medium heat. Add some of the dumplings to the hot oil flat side down in a single layer leaving space between them. Pan fry until they are golden brown on the flat side then add a 1/4 cup of water and cover with a lid. Steam for 3 minutes or until the water evaporates.
Step 6

In a small bowl combine the soy sauce, mirin, and sesame oil. Serve the sauce with the warm dumplings.
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