Gyoza

Name: Gyoza
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Asian
Ingredients: 300g pork mince; 200g napa cabbage, finely shredded; 3 cloves garlic, minced; 2cm fresh ginger, minced; 2 spring onions, finely chopped; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp sugar; 30 gyoza wrappers; 3 tbsp vegetable oil; 100ml water; 3 tbsp soy sauce for dipping; 2 tbsp rice vinegar; 1 tsp chilli oil

Japanese pan-fried dumplings with a pork and cabbage filling — crispy on the bottom and steamed on top.

Total time

60 min

Prep

45 min

Cook

15 min

Difficulty

medium

Cuisine

Asian

Ingredients

300gpork mince

200gnapa cabbage, finely shredded

3 clovesgarlic, minced

2cmfresh ginger, minced

2spring onions, finely chopped

2 tbspsoy sauce

1 tbspsesame oil

1 tspsugar

30gyoza wrappers

3 tbspvegetable oil

100mlwater

3 tbspsoy sauce for dipping

2 tbsprice vinegar

1 tspchilli oil

Instructions

Salt cabbage and rest 10 minutes, squeeze out all moisture.

Mix pork, cabbage, garlic, ginger, spring onions, soy, sesame oil and sugar.

Place a teaspoon of filling on each wrapper, moisten edges and pleat to seal.

Heat oil in a wide pan, add gyoza flat-side down in a single layer.

Fry 2 minutes until golden on the bottom.

Add 100ml water, cover immediately and steam 6 minutes.

Remove lid and cook until water evaporates and bottoms are crispy again.

Serve with dipping sauce of soy, vinegar and chilli oil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

353

Protein

20.8g

Fat

27.8g

Carbs

4.9g

Fiber

Sodium

464mg

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