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