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Dumplings Gyoza Style
Pan-fried Japanese gyoza, filled with pork and cabbage, crispy on the base and gently steamed on top for contrast.
Total time
45 min
Prep
30 min
Cook
15 min
Difficulty
medium
Cuisine
Japanese
Ingredients
300gpork mince
200gnapa cabbage, finely shredded and salted 10 minutes, squeezed dry
2 clovesgarlic, minced
1 tspginger, minced
2 tbspsoy sauce
1 tbspsesame oil
1 tspsake
20gyoza wrappers
oilfor frying
100mlwater for steaming
soy and rice vinegardipping sauce
Instructions
1
Mix pork, cabbage, garlic, ginger, soy, sesame oil and sake.
2
Place 1 tsp filling in each wrapper. Wet edges, pleat and seal.
3
Heat oil in a flat-bottomed pan.
4
Place gyoza flat-side down. Fry 2 minutes until golden.
5
Add 100ml water. Cover immediately.
6
Steam 4 minutes until water evaporates.
7
Uncover, crisp base 1 more minute.
8
Serve with soy and rice vinegar dip.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
244
Protein
20.6g
Fat
16.5g
Carbs
2.7g
Fiber
0.7g
Sodium
462mg
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