Appetizers & Starters > International Appetizers > Asian Starters > Gyoza

Pork and Cabbage Gyoza

Learn how to make delicious and authentic Pork and Cabbage Gyoza at home! This recipe provides detailed instructions for creating these popular Asian dumplings, perfect as an appetizer or starter. Enjoy the savory filling and crispy bottom for a delightful culinary experience.

Prep Time
30 minutes
Cook Time
20 minutes
Servings
4-6
Ingredients
  • 1 lb Ground Pork
  • 1/2 medium head Napa Cabbage
  • 3 stalks Green Onions
  • 1 tbsp Ginger
  • 2 cloves Garlic
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Rice Vinegar
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 40-50 Gyoza Wrappers
  • 2 tbsp Vegetable Oil
  • 1/2 cup Water

Prepare the Cabbage

Finely chop the Napa cabbage. Place it in a bowl, sprinkle with 1 teaspoon of salt, and let it sit for 15 minutes. This will draw out excess moisture. After 15 minutes, squeeze out as much water as possible. This step is crucial to prevent soggy gyoza.

Combine the Filling Ingredients

In a large bowl, combine the ground pork, drained cabbage, finely chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, rice vinegar, sugar, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Wrap the Gyoza

Place a gyoza wrapper in your palm. Add about 1 tablespoon of the pork filling to the center of the wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape. Create pleats along one edge of the wrapper to seal it securely. Repeat with the remaining wrappers and filling.

Cook the Gyoza

Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the gyoza in the skillet, flat side down, without overcrowding. Cook for 2-3 minutes, or until the bottoms are golden brown. Pour in 1/2 cup of water, immediately cover the skillet with a lid, and reduce the heat to low. Steam for 5-7 minutes, or until the water has evaporated and the gyoza are cooked through. Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottoms again.

Serve

Remove the gyoza from the skillet and serve immediately with your favorite dipping sauce, such as soy sauce, rice vinegar, and chili oil.

← Mexican Shrimp Ceviche Shrimp and Chive Gyoza →

FAQ

  • Can I use different types of meat for the filling?

    Yes, you can substitute ground pork with ground chicken, ground beef, or even a mixture of ground pork and shrimp.
  • Can I freeze the gyoza?

    Yes, you can freeze the gyoza. After wrapping, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag for longer storage. Cook them directly from frozen, adding a few extra minutes to the steaming time.
  • What dipping sauce goes well with gyoza?

    A classic dipping sauce is a mixture of soy sauce, rice vinegar, and chili oil. You can also add sesame oil, ginger, and garlic for extra flavor.