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Pork Gyoza Pan Fried
Crispy-bottomed Japanese dumplings with juicy pork and cabbage filling, served with a tangy dipping sauce.
Ingredients
Instructions
Salt cabbage, rest 10 minutes, squeeze out all moisture in a clean cloth.
Combine pork, cabbage, garlic, ginger, spring onion, soy, sesame oil, sugar and pepper.
Place filling on each wrapper, wet edges, pleat and seal.
Heat oil in a wide non-stick pan, add gyoza flat-side down.
Cook 2 minutes until golden underneath.
Add water, cover immediately and steam 6 minutes.
Remove lid and cook until water evaporates and bases 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.
