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Pan Fried Japanese Pork Gyoza

These Pan Fried Japanese Pork Gyoza are crisp on the bottom and tender on top, filled with a savory pork-and-cabbage mixture that’s perfect for family dinners or chilly nights.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

For the filling
  • 1/2 lb ground pork Choose fresh pork with a little fat for moisture and flavor.
  • 3/4 lb green cabbage Approximately 1/4 of a large head.
  • 2 pieces fresh shiitake mushrooms Can substitute with finely minced cremini mushrooms.
  • 2 pieces green onions Minced finely.
  • 1 tsp grated fresh ginger with juice From a 1-inch knob.
  • 2 cloves garlic Minced finely.
  • 2 tsp sake Optional.
  • 2 tsp toasted sesame oil
  • 2 tsp soy sauce Can substitute with tamari or low-sodium soy sauce.
  • 1/8 tsp freshly ground black pepper
  • 1 tsp kosher salt For the cabbage.
For wrapping and cooking
  • 1 package gyoza wrappers 10 oz, approximately 52 sheets.
  • Water for sealing
  • 2 tbsp potato starch or cornstarch To dust the tray.
  • 1 tbsp neutral oil
  • 1 tsp toasted sesame oil
For the dipping sauce
  • 1 tbsp soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1/8 tsp chili oil (la-yu) Optional.
For steaming
  • 4 tbsp water

Method
 

Preparation
  1. Step 1: Cut out the cabbage core, then slice the leaves into 1/3-inch strips. Rub the cabbage with kosher salt and let it sit for about 15 minutes, until it softens and wilts, then squeeze out as much liquid as possible.
  2. Step 2: Mince the green onions, shiitake stems, ginger, and garlic.
  3. Step 3: In a large bowl, knead the ground pork along with green onions, shiitake, ginger, garlic, sake (if using), sesame oil, soy sauce, and black pepper until the mixture turns sticky and pale. Add the squeezed cabbage and knead to combine.
  4. Step 4: Set up a bowl of water for sealing the wrappers. Line a tray with parchment paper or dust with starch to prevent sticking.
Assembly
  1. Step 5: Place 1 level tablespoon of filling in the center of each wrapper. Wet the edge of the wrapper, fold in half, and pinch the top. Make 2 to 3 pleats on each side to seal.
Cooking
  1. Step 6: Heat a large nonstick or carbon steel pan over medium heat with neutral oil. Cook gyoza for about 3 minutes until the bottoms are golden. Add the water and cover immediately, steaming for about 3 minutes. Once water is mostly evaporated, uncover and drizzle toasted sesame oil around gyoza while they crisp.
  2. Step 7: Mix the soy sauce, rice vinegar, and optional chili oil for the dipping sauce. Serve gyoza hot.

Notes

These gyoza are great for freezing before cooking and can be reheated in a skillet or microwave. Adjust the filling amounts based on taste and experience to avoid overfilling.