For a vegetarian option, substitute the ground pork with finely chopped mushrooms and tofu. If you can't find gyoza wrappers, wonton wrappers can be used as a substitute. Gyoza freeze exceptionally well. Place uncooked gyoza on a baking sheet lined with parchment paper and freeze. Once frozen, transfer them to a freezer bag for longer storage. Cook directly from frozen, adding a few extra minutes to the steaming time. Experiment with different dipping sauces! Ponzu sauce or a simple mixture of soy sauce, sesame oil, and ginger are also delicious.
Pork Gyoza
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PREP TIME1 hrs
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COOK TIME8 mins
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TOTAL TIME1 hrs 8 mins
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SERVING6 People
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VIEWS27
Embark on a culinary journey to Japan with these delightful Pork Gyoza! These pan-fried dumplings, brimming with a savory pork filling and authentic Japanese flavors, are perfect as an appetizer or a light meal. Crispy on the outside and juicy on the inside, each bite is an explosion of umami.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol69 mg
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Fiber2 g
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Protein18 g
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Saturated Fat4 g
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Sodium1106 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Filling: In a large bowl, combine the ground pork, shredded cabbage, beaten egg, sliced spring onions, 1 tablespoon soy sauce, sake, mirin, and minced ginger. Mix thoroughly with your hands until all ingredients are well incorporated. (5 minutes)
02
StepWrap the Gyoza: Place 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your finger with water and run it around the edge of the wrapper. Fold the wrapper in half, creating a semi-circle. Create pleats on one side of the wrapper to seal, pressing firmly to ensure no air is trapped inside. Repeat until all filling is used. (30-45 minutes)
03
StepCook the Gyoza: Heat the vegetable oil in a large non-stick skillet or frying pan over medium-high heat. Place the gyoza in the skillet in a single layer, being careful not to overcrowd. Fry until the bottoms are golden brown and crispy. (3-5 minutes)
04
StepSteam the Gyoza: Pour 1/2 cup of water into the skillet. Immediately cover the pan with a lid and reduce the heat to medium-low. Allow the gyoza to steam until all the water has evaporated. (5-7 minutes)
05
StepCrisp Again (Optional): Remove the lid and let the gyoza cook for another minute or two to crisp up the bottoms even further. Watch carefully to prevent burning. (1-2 minutes)
06
StepServe: Mix rice wine vinegar and soy sauce together in a small bowl for a dipping sauce. Serve the gyoza immediately while they are hot and crispy. Optional additions to the dipping sauce include sesame oil and chili oil/flakes.
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Merlin Roob
Jun 27, 2025These gyoza were a hit! The instructions were easy to follow, and the flavor was fantastic.
Nora Johns
Jun 3, 2025My family loved these! I will definitely be making them again.
Alexandrine Keebler
May 19, 2025The filling was so flavorful! I added a little bit of sesame oil to the pork mixture, and it made a big difference.
Zaria Koch
Apr 9, 2025I tried this recipe last night, and they turned out perfectly. The pleating was a little tricky at first, but I got the hang of it.