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Gyoza Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Bon Apetit
Cuisine: Japanese

Ingredients

  • 1 pkg gyoza wrappers
  • 1 Tbsp neutral flavor oil vegetable, canola, etc (for frying each batch of gyoza)
  • ¼ cup water for frying each batch of gyoza
  • ---Filling---
  • ¾ lb ground pork
  • 2-3 leaves cabbage blanched and chopped
  • 2 green onion/scallion chopped
  • 1 clove garlic minced
  • 1 inch fresh ginger grated
  • ---Seasonings---
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • ¼ tsp Kosher salt
  • Freshly ground black pepper
  • ---Dipping Sauce---
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce

Instructions

  • 1. Make the filling by mixing all the ingredients together. Add the seasonings and mix together until the mixture is sticky.
  • 2. Grab a wrapper and put in your non-dominant hand. Dip one finger in a bowl of water and place it around the border of the wrapper. It should be no more than 1/4 inch.
  • 3. Fold the wrapper in half. Make folds/pleats on each side towards the middle about every 1/4 inch. Press every pleat down hard.
  • 4. Heat a pan over medium-high heat. Add canola oil. When hot, add gyoza flat-side down in a circular shape. Cook until gyoza are brown on the bottom (about 3 minutes).
  • 5. Add ¼ cup of water to the pan. Cover with lid and steam the gyoza until most of the water evaporates.
  • 6. Mix together the ingredients for the dipping.
  • Remove the lid to allow any other water evaporate. Add the sesame oil. Cook until the bottom is crispy.