Goyza with Spicy Garlic Soy Sauce

barbara lentz


Love gyoza's and I prefer more flavor in a dipping sauce so I came up with this one.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top



  • 4 c
    napa cabbage minced
  • 1 tsp
    kosher salt
  • 1/2 lb
    ground pork
  • 4 clove
    garlic minced
  • 2 Tbsp
    minced chives
  • 1 Tbsp
    aka red miso paste
  • 1 tsp
    ginger minced
  • 1 tsp
    roasted sesame oil
  • 1/2 tsp
  • 40
    round dumpling wrappers

  • 1/2 c
    soy sauce
  • 6 clove
    garlic minceed
  • 1/4 c
    brown sugar
  • 1 Tbsp
    sambal olek
  • 1 Tbsp
    rice vinegar
  • 1/4 tsp
    sesame oil

How to Make Goyza with Spicy Garlic Soy Sauce


  1. Toss the minced cabbage with the salt in a large bowl and let it sit 30 minutes. Squeeze the cabbage and remove as much water as possible. Transfer to another large bowl. Add the pork, garlic, ginger, chives, miso, sesame oil and sugar.
  2. Have a small bowl of water ready. Lay a dumpling wrapper and place a heaping teaspoon of pork mixture in the center of the wrapper. Wet a fingertip with the water and trace a line along the edge of the wrapper. Fold in a half circle and pinch to seal. Repeat until all the filling is used.
  3. Place a small amount of oil in a large skillet with a lid and place over med. high heat. Place as many dumplings as you can fit without touching in the pan with the pleated edge up. Cook for 3 minutes until the bottoms are nicely browned. Shield yourself with the lid and pour in 1/4 cup of water. Once the splattering stops drizzle in a little oil and cover with lid. Lower heat to lowest and let simmer for two minutes. Remove the lid and let cook and brown until liquid is evaporated.
  4. Repeat until all are cooked. To make the sauce. Mix all the sauce ingredients together and serve with the dumplings.

Printable Recipe Card

About Goyza with Spicy Garlic Soy Sauce

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Japanese

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