📝 About This Recipe
Experience the ultimate Japanese soul food with these gyoza, featuring a succulent, ginger-scented pork filling encased in a delicate wrapper. These dumplings are prepared using the traditional 'yaki-gyoza' method, which creates a stunning contrast between the golden, shatteringly crisp bottom and the tender, translucent steamed top. Perfectly balanced with a tangy Shoyu-vinegar dipping sauce, they are an irresistible starter that brings the authentic izakaya experience right into your kitchen.
🥗 Ingredients
The Filling
- 1/2 pound Ground Pork (at least 20% fat for juiciness)
- 2 cups Napa Cabbage (very finely minced)
- 1/2 bunch Nira (Garlic Chives) (finely chopped; substitute with scallions if unavailable)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 2 cloves Garlic (finely minced)
- 1 tablespoon Soy Sauce (Japanese Shoyu preferred)
- 2 teaspoons Toasted Sesame Oil
- 1 tablespoon Sake (or dry sherry)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly ground)
Assembly and Frying
- 35 pieces Gyoza Wrappers (round, thin style)
- 2 tablespoons Neutral Oil (vegetable or grapeseed oil)
- 1/3 cup Water (for steaming)
- 1 teaspoon Toasted Sesame Oil (for the final crisping stage)
Dipping Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon La-Yu (Chili Oil) (optional, for heat)
👨🍳 Instructions
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1
Place the minced napa cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out moisture, then squeeze it firmly with your hands or a kitchen towel to remove all excess water.
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2
In a large mixing bowl, combine the ground pork, squeezed cabbage, garlic chives, ginger, and garlic.
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3
Add the soy sauce, sesame oil, sake, salt, and pepper to the pork mixture. Use your hands to mix vigorously in one direction until the meat becomes pale and slightly tacky/stringy.
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4
Prepare a small bowl of water for sealing and a tray dusted with cornstarch to hold the finished gyoza.
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5
Hold a gyoza wrapper in your non-dominant hand and place 1 rounded teaspoon of filling in the center.
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6
Wet your finger and trace the outer edge of the wrapper. Fold the wrapper in half over the filling but do not seal it yet.
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7
Starting from one side, make 4-6 small pleats with the top layer of the wrapper, pressing each pleat against the flat back layer. Seal tightly, ensuring no air bubbles are trapped inside.
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8
Place the gyoza on the prepared tray, pressing down gently to create a flat bottom. Repeat until all filling is used.
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9
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Once hot, arrange gyoza in a circular or row pattern, flat-side down.
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10
Fry for 2-3 minutes until the bottoms are evenly light golden brown.
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11
Carefully pour 1/3 cup of water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5 minutes, or until the water has mostly evaporated and the wrappers look translucent.
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12
Remove the lid and increase heat slightly. Drizzle 1 teaspoon of sesame oil around the gyoza. Continue to cook for 1-2 minutes uncovered until the bottoms are deep golden brown and 'lacey' crisp.
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13
Whisk the dipping sauce ingredients together in a small bowl while the gyoza finish crisping.
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14
To serve, place a large plate over the skillet and carefully invert the pan so the gyoza land on the plate with their crispy bottoms facing up.
💡 Chef's Tips
Don't skip squeezing the cabbage; excess moisture will make the filling soggy and prevent a good sear. Mix the meat until it reaches a paste-like consistency to ensure the juices stay trapped inside the dumpling. Keep your extra wrappers covered with a damp paper towel while working so they don't dry out and crack. If you are a beginner, don't worry about perfect pleats—the most important thing is a tight seal to prevent the juices from leaking. For a 'winged' effect, mix 1 teaspoon of flour into the steaming water before pouring it into the pan.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Shio or Shoyu Ramen for a classic Japanese meal. Pair with a chilled Japanese lager or a crisp dry Sake to cut through the richness of the pork. Add a side of Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. Garnish with extra chopped scallions or toasted sesame seeds for a professional touch. Provide small individual dipping bowls so guests can customize their own ratio of soy, vinegar, and chili oil.