First pan-frying and then steaming gives these Japanese dumplings their signature crispy bottoms and tender tops and guarantees the pork and cabbage filling stays juicy.
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
Ingredients
- 2 scallions, minced
- 1 cup finely chopped green cabbage
- 1 tablespoon minced ginger
- 1/2 pound ground pork
- Salt
- 1 egg white
- 3 tablespoons vegetable oil
- 1 package wonton skins
Instructions
- In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 – 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping.
Reviews
This was the first time I’ve made Gyoza and my husband and I were a tiddly bit disappointed. There was way to much ginger in this and it overpowered all the other flavors. I’m a really big fan of Costco’s ling ling Pot stickers. This is a salvageable recipe. Next time I will use a lot less or no ginger and will try ground chicken instead of pork.
AMAZING! I added garlic and soy sauce to my meat mixture and purchased a sweet chili sauce from the supermarket for dipping. Tasted just like the ones in the restaurant, maybe even better! My picky family loved them and for this being my first time making gyoza I found them super easy to make.
i used ground turkey 93/7, added sesame oil and garlic to the recipe, still tasted great! i didn’t have napa cabbage and used American cabbage, still worked. also didn’t bother with wrapping completely, saved time by just rolling up like a fajita- taiwanese style dumplings, with the ends open and pan fried. i made a dipping sauce from soy sauce, vinegar, a touch of honey, red pepper powder and cilantro- yum! my husband is a dumping critic and they passed the test.
I have been trying to branch out and cook things I have never cooked before…Tonight I made Wonton Soup, Gyoza and Chinese Spare Ribs. I must say the Gyoza was AMAZING! I will NEVER buy store bought Gyoza again, or order in a restaurant. It was the best I’ve ever had, my husband was super impressed. I did add soy sauce, sesame oil and rice vinegar. Gave it a super yummy depth of flavor. I did fry them on a medium heat on both sides (just to get them brown) then put about a half a cup of water in and threw a lid on to steam them. Great recipe!
Super easy to make and they taste very authentic.
I spent 3 years in Japan and this is one of my favorite easy to make treats from my time there