Pan-Fried Pork Gyoza
Crispy-bottomed, steamed-top Japanese dumplings filled with seasoned pork and cabbage. The potsticker technique gives them the perfect half-crisp, half-tender texture.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Finely chop cabbage, salt it, let sit 10 minutes, then squeeze out all moisture in a towel.
Step 2
Combine cabbage, pork, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and pepper.
Step 3
Place 1 heaping tsp filling in center of each wrapper, wet edges, fold into pleated half-moon.
Step 4
Place finished gyoza on a floured tray covered with damp paper towel.
Step 5
Make dipping sauce: mix soy sauce, rice vinegar, sesame oil, and optional chili oil.
Step 6
Heat 2 tbsp oil in non-stick skillet over medium-high. Place gyoza flat-side down, cook 2-3 minutes until golden.
Step 7
Pour 1/3 cup water into pan, cover immediately. Steam 3-4 minutes.
Step 8
Remove lid, let remaining water evaporate and bottoms re-crisp.
Step 9
Transfer crispy-side up to plate. Serve with dipping sauce.
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