Gyoza Recipe

I just made these pork gyoza and I gotta say, they came out crispy on the bottom and juicy inside, making my kitchen smell like a busy Asian street food spot and honestly, I’m kinda obsessed with how simple yet tasty they turned out to be.

I love making gyoza cause it combines lean ground pork, crisp napa cabbage and green onions for a nutritious treat. I think the garlic, ginger, soy sauce and sake add flavor while keepin the dish balanced in protein and vitamins.

I love wrapping these healthy ingredients in soft gyoza wrappers.

Ingredients

• Gyoza wrappers provide the basic carb base and a lightly crispy texture.
• Ground pork is rich in protein and fats making it super flavorful.
• Napa cabbage adds crunch and fiber which is healthy and low in calories.
• Green onions offer a mild spice and vitamins that boost the taste.
• Garlic is a flavor puncher that helps fight sickness and adds aroma.
• Ginger brings a zing with warmth balancing the pork taste perfectly.
• Soy sauce gives a salty umami kick that intensifies the savory fillin.
• Sake adds light sweetness while tenderizin the meat real good.
• Sesame oil enriches the dish with a nutty flavor and aroma.
• Salt and pepper are simple seasoners that round out every bite.

Ingredient Quantities

• 20 gyoza wrappers
• 1/2 lb ground pork
• 1 1/2 cups finely shredded napa cabbage
• 2 green onions, roughly chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon sake (or substitute with dry sherry)
• 1/2 tablespoon sesame oil
• Salt and pepper to taste

How to Make this

1. In a big bowl, mix the ground pork, shredded napa cabbage, chopped green onions, minced garlic, and grated ginger. Then add the soy sauce, sake, sesame oil, and a pinch of salt and pepper. Stir it all together real good.

2. Separate the 20 gyoza wrappers and dust them with a little flour so they dont stick together.

3. Put about a tablespoon of the pork mix right in the center of each wrapper.

4. Dip your finger in water and run it along the edge of the wrapper.

5. Fold the wrapper in half over the filling and pinch the edges to seal them tight, making small pleats if you can.

6. Heat a nonstick skillet over medium-high heat and add a drizzle of oil enough to lightly coat the bottom.

7. Place the gyoza in the pan, making sure they dont touch, and cook for 2 to 3 minutes until the bottoms get golden and crunchy.

8. Carefully pour about 1/4 cup water into the pan and cover it immediately. Let them steam for about 5 minutes until the water is gone and the pork is fully cooked.

9. Remove the lid and cook for another minute if needed to keep the bottoms crisp.

10. Serve them hot with your favorite dipping sauce and enjoy your homemade gyoza!

Equipment Needed

1. Large mixing bowl for combining the pork, cabbage, green onions, garlic, and ginger
2. Measuring spoons for the soy sauce, sake, and sesame oil
3. Clean, flat work surface or a plate dusted lightly with flour to keep the gyoza wrappers from sticking
4. Nonstick skillet for frying and steaming the gyoza
5. Lid that fits the skillet to cover it while steaming
6. Spatula for safely moving the gyoza around in the pan
7. Small cup or container filled with water for wetting the wrapper edges before sealing

FAQ

• Q: Can I swap pork for another type of meat?
  A: Yes you can use ground chicken or turkey but the flavor will be a little different so you might need to adjust the seasoning a bit.
• Q: Can I make the filling ahead of time?
  A: Yep, you can prepare the filling a day in advance and store it in the fridge. Just give it a stir before making your gyoza.
• Q: What if I dont have sake?
  A: You can easily substitute dry sherry or even a splash of water mixed with a pinch of extra salt if needed.
• Q: How do I store leftover gyoza?
  A: Place them in an airtight container in the fridge for up to 2 days and avoid stacking them too high so they wont stick together.
• Q: Can I freeze the gyoza?
  A: Yes you can freeze uncooked gyoza. Just place a piece of parchment between each one so they don’t stick and pop em in a freezer safe bag for up to 2 months.

Gyoza Recipe Substitutions and Variations

• For ground pork, you can use ground chicken or turkey for a leaner option
• If you dont have napa cabbage, try using bok choy or even thinly sliced regular cabbage instead
• Instead of sake, white wine or extra dry sherry works just as well
• If you’re out of sesame oil, toasted peanut oil or even a splash of olive oil can do the trick

Pro Tips

Begin by mixing together the ground pork, shredded napa cabbage, chopped green onions, minced garlic, and grated ginger in a big bowl. Then add the soy sauce, sake (or dry sherry if you dont have sake), sesame oil, and a pinch of salt and pepper. Stir it all up real good so everything is evenly coated.

Next, take your 20 gyoza wrappers and lay them out. Dust them lightly with some flour so they dont stick together. Scoop about a tablespoon of your pork mix right in the center of each wrapper. Wet your finger a bit and run it along the edge of the wrapper, then fold it in half over the filling. Pinch the edges tight to seal them up, and if you feel like it, make a few small pleats.

Heat a nonstick pan over medium-high heat and add just enough oil to lightly coat the bottom. Place the gyoza in the pan making sure they arent touching each other. Cook them for about 2 or 3 minutes until the bottoms turn a nice golden brown and a bit crunchy. Carefully pour about 1/4 cup water into the pan and cover it right away. Let the gyoza steam for roughly 5 minutes until almost all the water is gone and the pork is fully cooked. Remove the lid and let them cook another minute or so if you wanna keep the bottoms super crispy. Serve them hot with your favorite dipping sauce and enjoy.

Pro Tips:
1. Make sure not to overfill the wrappers or they can split. Use just enough filling to keep them neat.
2. When pleating the wrappers, try doing a few middle pleats first before sealing the rest of the edge for a more secure fold.
3. Use a good nonstick skillet and keep the heat medium-high so the gyoza get crispy bottoms without burning.
4. If you find your gyoza getting soggy after steaming, try letting them sit in the pan without the lid for a little extra minute to re-crisp the bottoms.