Description
Crispy, juicy, and packed with flavor, Japanese Gyoza Dumplings are a delightful culinary experience you can easily master at home. With a perfect blend of savory pork, fresh vegetables, and aromatic seasonings, these dumplings are a treat for any occasion.
Ingredients
For the Filling:
- 1 lb napa cabbage (about 5 cups)
- 8 oz ground pork (70%-80% lean)
- 1 clove garlic, smashed
- 1 ½ tsp fresh ginger, minced
- 1 scallion, chopped
- 2 tbsp vegetable oil
- ½ tsp sesame oil
- 2 tsp soy sauce
- ¾ tsp sugar
- ½ tsp salt
- ⅛ tsp white pepper
- Store-bought gyoza wrappers (as needed)
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp hot water
1 tsp sugar
Instructions
- Prepare the Napa Cabbage:
- Blanch the cabbage in boiling water for 30 seconds, then drain and rinse with cold water. Squeeze out excess water and roughly chop.
- Make the Filling:
- Combine cabbage, pork, garlic, ginger, scallion, vegetable oil, sesame oil, soy sauce, sugar, salt, and white pepper in a food processor. Pulse until evenly blended.
- Assemble the Gyoza:
- Place 2 tsp of filling in the center of a gyoza wrapper. Wet the edge with water, fold in half, and pleat to seal. Repeat until all filling is used.
- Cook the Gyoza:
- Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Arrange gyoza flat side down, fry for 2-3 minutes until golden.
- Add 1 tbsp water, cover, and steam for 2 minutes. Uncover and cook until crispy again.
- Prepare the Dipping Sauce:
Mix soy sauce, rice vinegar, hot water, and sugar until sugar dissolves. Serve with freshly cooked gyoza
Notes
- Blanching cabbage ensures a tender filling texture.
- Keep gyoza wrappers covered to prevent drying.
Freeze assembled dumplings for up to 3 months and cook from frozen
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-fry and steam
- Cuisine: Japanese