Pork gyoza always takes me back to that tiny, bustling noodle shop I used to visit on chilly autumn nights—ah, the sizzle as they hit the pan! There’s something deeply satisfying about crafting these delicate dumplings from scratch, the way they crisp up just right, turning golden and irresistible. Perhaps it’s the anticipation of that first bite, dipped in a tangy sauce that makes your taste buds do a happy little dance, or maybe it’s just the simple joy of sharing them with friends on a lazy Sunday afternoon.
Steps
- Begin by finely shredding or chopping about 4 cups of cabbage and sauté it in a large skillet with 1 tablespoon of oil over medium heat until it reduces to half its volume. Transfer the wilted cabbage to a large mixing bowl.
- Thinly slice three green onions, mince two cloves of garlic, and grate 1 tablespoon of fresh ginger. Add these ingredients to the bowl with the sautéed cabbage, along with 1/2 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/2 pound of ground pork.
- Mix the cabbage and pork mixture thoroughly with your hands until everything is well combined and the mixture becomes slightly sticky or tacky in texture.
- Place about one teaspoon of the pork filling in the center of each gyoza or wonton wrapper. Wet the outer edge of the wrapper with water using your finger, fold it over the filling, and pinch the edges tightly to seal.
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat, then add the gyoza seam side up. Fry until the bottoms are golden brown and crispy.
- Carefully pour about 1/4 to 1/3 cup of water into the skillet and immediately cover with a lid to trap steam. Let the gyoza steam for 1-2 minutes until most of the water has evaporated, then remove the lid and allow the bottoms to crisp up again.
- Serve the cooked gyoza hot, optionally with a dipping sauce made from a 2:1 ratio of soy sauce and rice vinegar, and enjoy!
Ingredients
- 4 cups finely shredded or chopped cabbage
- 2 tablespoons canola or vegetable oil, divided
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 pound ground pork
- 50 gyoza or wonton wrappers
FAQ
- What are gyoza?
- Gyoza are a type of Japanese dumpling typically pan-fried to achieve a crispy bottom and then steamed for a tender finish. They are filled with a combination of seasoned vegetables and meat, commonly pork, but can also be made with just vegetables.
- Can I use a different type of meat for the filling?
- Absolutely! You can substitute ground pork with ground turkey, chicken, or even finely minced shrimp. Just ensure that the meat or seafood is ground to a fine texture for quick cooking inside the gyoza.
- How can I store homemade gyoza for later use?
- After filling and folding your gyoza, you can freeze them by arranging them on a parchment-lined baking sheet without touching. Once frozen solid, transfer them to a sturdy freezer bag for long-term storage. They can be cooked directly from the freezer by boiling and then frying.
- How do I cook frozen gyoza?
- You can cook frozen gyoza by dropping them into boiling water for 3-5 minutes until they start to float, then follow the usual frying method to crisp them up.
- What is the cost advantage of making homemade gyoza?
- Making gyoza at home is significantly cheaper than buying them at a restaurant. Homemade gyoza can cost as little as $0.18 each, while restaurant orders can cost around $1 per piece.
Tips
- To ensure the dumplings are easy to assemble and hold their shape, avoid overfilling the wrappers; about one teaspoon of filling per wrapper is ideal.
- If you can only find square wrappers but prefer round ones for folding, use a round cutter to shape them. Remember to keep unused wrappers covered with a damp paper towel to prevent them from drying out.
- When cooking the gyoza, use a non-stick skillet to prevent them from sticking and tearing, making the process much smoother.
- For a convenient meal option, freeze the assembled gyoza on a parchment-lined baking sheet, then transfer them to a freezer bag. Cook them directly from frozen by boiling them for a few minutes before pan-frying.
Equipment
- Non-stick skillet – Essential for frying and steaming the gyoza without them sticking.
- Lid for skillet – To contain steam and splatter while cooking.
- Round cookie cutter – To cut wrappers into circles if you only have square ones.
- Grater or microplane – For grating fresh ginger.
- Parchment paper – For lining the baking sheet when freezing gyoza.
