Japanese Gyoza Dumplings

5 from 17 votes

Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker.

Prep Time1

Cook Time15

Total Time1 15

Course: Appetizers and Snacks

Cuisine: Japanese

Servings:

Calories: 208kcal

Author: Sarah

Ingredients

You’ll need:

1 pound napa cabbage (about 5 cups, roughly chopped into large pieces)
8 ounces ground pork (70% to 80% lean)
1 clove garlic (smashed)
1 1/2 teaspoons fresh ginger (minced)
1 scallion (chopped)
2 tablespoons vegetable oil (plus more for pan-frying)
1/2 teaspoon sesame oil
2 teaspoons soy sauce
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 tsp white pepper
Store-bought gyoza wrappers

For the dipping sauce:

2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon hot water
1 teaspoon sugar

US Customary - Metric

Instructions

Begin by blanching the napa cabbage in boiling water for 30 seconds. Drain the cabbage in a colander and rinse with cold water. Squeeze any excess water from the cabbage with your hands.
To the food processor, add the blanched cabbage, ground pork, smashed garlic, ginger, scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt and pepper. Pulse the mixture in the food processor until the filling is well-combined.
Prepare sheet pans or cookie sheets lined with plastic wrap or parchment paper. To assemble the gyoza, place about 2 teaspoons of filling in the middle of each wrapper, and use your finger dipped in a small bowl of fresh water to moisten the outer edges of the wrapper. You could simply fold them in half, or you can pleat them as you see in the photos. Make sure they are well-sealed.
Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes.
When the gyoza have fried, add 1 tablespoon of water to the hot pan and immediately cover the pan to steam the dumplings. Let the gyoza to steam until the water has evaporated (about 2 minutes), remove the cover, and continue cooking until the bottoms of the gyoza get crispy again.
Prepare your dipping sauce by combining all the sauce ingredients in a small bowl, and serve alongside the crispy gyoza!

Notes

Makes 4-5 dozen.

Nutrition

Japanese Gyoza Dumplings by The Woks of Life. 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