Pork Gyoza
This pork builds ground pork, round gyoza wrappers and napa cabbage, finely chopped into a comforting 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 steamer. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Toss the chopped napa cabbage with the salt and let it sit for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean towel so the filling does not turn watery.
- In a bowl, combine the ground pork, drained cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and honey, then mix in one direction with chopsticks until the mixture becomes tacky and cohesive.
- Place a wrapper in your palm, add about a heaping teaspoon of filling to the center, moisten the edge with water, then fold in half and pleat one side toward the center, pressing firmly to seal each gyoza.
- Heat the neutral oil in a nonstick skillet over medium-high heat and arrange the gyoza flat-side down in a single layer, cooking undisturbed for 2 to 3 minutes until the bottoms are golden brown.
- Carefully pour in about 1/3 cup water, cover immediately, and steam for 5 to 6 minutes until the water evaporates and the pork is cooked through to an internal temperature of 71 C / 160 F.
- Uncover and let the gyoza fry for another 1 to 2 minutes to re-crisp the bottoms, then transfer to a plate and serve hot with a dipping sauce of rice vinegar mixed with a splash of soy sauce.
You'll use: Frying pan / skillet Β· Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Honey
- maple syrup Β· agave
- Rice Vinegar
- apple cider vinegar Β· white wine vinegar
Tips & common questions
How long does Pork 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
Pork Gyoza is an original recipe developed in-house by Consomee. Photo: Pork gyoza - Massachusetts.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.