Gyoza
This Japanese pork builds round dumpling wrappers, ground pork and napa cabbage into a hearty meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Finely chop the napa cabbage, toss it with the 1 teaspoon of salt, leave for 10 minutes, then squeeze out as much liquid as possible in a clean towel.
- Combine the pork, drained cabbage, chopped garlic chives, spring onion, grated garlic and ginger, soy sauce, sesame oil and sake, and mix in one direction for a minute until the filling turns sticky and cohesive.
- Place a teaspoon of filling on each wrapper, wet the edge with water, then fold and pleat the front side over to seal each dumpling into a half-moon that sits flat on its base.
- Heat 1 tablespoon of oil in a nonstick pan over medium-high heat, arrange a batch of gyoza flat-side down, and fry for about 2 minutes until the bottoms are golden brown.
- Pour in enough water to come about a third up the dumplings, cover immediately, and steam for 4 to 5 minutes until the water evaporates and the pork is cooked through to 71 C with no pink remaining.
- Uncover and let the bases re-crisp for a final minute, then invert onto a plate so the browned side faces up and serve with a dipping sauce of soy, rice vinegar and chilli oil.
You'll use: Frying pan / skillet Β· Pan Β· Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
What to serve with Gyoza
- Teriyaki Chicken Casserole Chicken
- Honey Teriyaki Salmon Seafood
- Katsu Chicken curry Chicken
- Chicken Karaage Chicken
Tips & common questions
How long does Gyoza take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Gyoza is an original Japanese recipe developed in-house by Consomee. Photo: Gyoza no Antei - 3.jpg by Enming Yan / ι«ζ©ι, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.