Crispy Japanese Gyoza Dumplings
These crispy Japanese gyoza dumplings feature a savory pork and cabbage filling with a perfectly crisp bottom and tender wrapper, ideal for quick weeknight meals or entertaining guests.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings (about 6 gyoza per serving) 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 1 pound ground pork
- 1 cup finely shredded green cabbage (squeezed to remove excess moisture)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sake or dry sherry
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Gyoza wrappers (round, thin dumpling skins)
- Vegetable oil for pan-frying
- Water for steaming
Instructions
- Prepare the filling: In a large mixing bowl, combine ground pork, shredded cabbage, minced garlic, grated ginger, sliced green onions, soy sauce, sake or dry sherry, sesame oil, salt, and pepper. Mix gently but thoroughly until well combined and slightly sticky.
- Fill the gyoza: Place a wrapper on a clean surface. Moisten the edge with water. Spoon about 1 tablespoon of filling into the center. Fold the wrapper in half and press edges to seal, pleating one side to create ridges. Repeat with remaining filling.
- Cook the gyoza: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Arrange gyoza flat side down, leaving space between each. Fry for 2-3 minutes until bottoms are golden and crisp.
- Add 1/3 cup water carefully, cover immediately, and steam for about 5 minutes until water evaporates and wrappers are tender but hold shape.
- Remove lid and cook for another 2 minutes to re-crisp the bottom.
- Serve hot with dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil or sesame seeds. Garnish with extra sliced green onions if desired.
Notes
Drain cabbage well to avoid soggy filling. Use gentle pleating to seal wrappers properly. Control pan heat carefully to avoid burning bottoms. Do not overcrowd the pan for even cooking. Steaming locks in moisture and ensures tender filling. Leftover gyoza can be refrigerated for 2 days or frozen uncooked for longer storage.
Nutrition
- Serving Size: About 6 gyoza per se
- Calories: 280
- Fat: 12
- Carbohydrates: 24
- Protein: 16
Keywords: gyoza, Japanese dumplings, crispy gyoza, pork dumplings, pan-fried dumplings, easy gyoza recipe, savory filling, homemade gyoza