26min 4 ppl
Gyoza
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 6 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 12g
Carbs 30g
Fats 12g
About this dish
Crisp on the base and juicy inside, these pan-fried pork and cabbage dumplings are steamed to finish before a final blast of heat crisps them back up. A weeknight izakaya favourite that is easier to make at home than it looks.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Cabbagefinely shredded, salted and squeezed dry200 g
- Spring onionsfinely chopped3
- Garlic clovesminced2
- Fresh Gingergrated15 g
Meat & Poultry
- Minced pork300 g
Dried Goods
- Gyoza wrappers24
- Waterfor steaming100 ml
Spices & Seasonings
- Salt3 g
- White pepper1 g
Oils & Condiments
- Soy sauce15 ml
- Sesame Oil10 ml
- Vegetable Oilfor frying30 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large frying pan
- Meat thermometer
Method
1
Combine the minced pork, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, salt and white pepper in a large bowl and mix well with your hands until sticky.
Approx. 8 minutes
2
Place a small spoonful of filling in the centre of a gyoza wrapper, moisten the edge with water, fold in half and pleat the edge to seal. Repeat with the remaining wrappers and filling.
Approx. 20 minutes
3
Heat the vegetable oil in a large frying pan over medium heat until shimmering.
Approx. 2 minutes
4
Arrange the dumplings flat-side down in the pan in a single layer and fry for 2 minutes until the bases are golden brown.
Approx. 2 minutes
5
Pour in the water, cover immediately and steam for 5 minutes until the wrappers turn translucent and the pork inside is fully cooked. Check the thickest dumpling reaches 71°C with a meat thermometer.
Approx. 5 minutes
6
Remove the lid and cook uncovered for 2 minutes until the water has evaporated and the bases are crisp again.
Approx. 2 minutes
