Fried Gyoza

These classic Japanese gyoza offer the perfect balance of crispy, golden-brown bottoms and tender, juicy interiors. The filling combines ground pork with finely chopped cabbage, fresh ginger, and green onions, seasoned with soy sauce and sesame oil for deep umami flavor. Pan-frying locks in the juices while creating a delightful textural contrast. These dumplings are incredibly versatile, making them an excellent choice for a quick dinner, a party appetizer, or a comforting weekend meal. They pair beautifully with a simple dipping sauce of soy sauce, rice vinegar, and chili oil.

Cuisine: Japanese

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 406.2

Description

These classic Japanese gyoza offer the perfect balance of crispy, golden-brown bottoms and tender, juicy interiors. The filling combines ground pork with finely chopped cabbage, fresh ginger, and green onions, seasoned with soy sauce and sesame oil for deep umami flavor. Pan-frying locks in the juices while creating a delightful textural contrast. These dumplings are incredibly versatile, making them an excellent choice for a quick dinner, a party appetizer, or a comforting weekend meal. They pair beautifully with a simple dipping sauce of soy sauce, rice vinegar, and chili oil.

Ingredients

5 ounce Cabbage, chopped
6 ounce Ground pork or beef (or

Directions

1
Soak the dried black mushroom in 2 tablespoons of warm water until softened, about 10 minutes. Squeeze out excess water and finely chop the mushroom.
2
In a large bowl, combine the ground pork (or beef), chopped cabbage, chopped mushroom, minced green onion, and grated ginger.
3
Add 2 tablespoons of Japanese soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of mirin to the meat mixture. Mix thoroughly until well combined.
4
Place a small amount of filling in the center of each gyoza skin. Fold the skin in half, pleating the edges to seal tightly, ensuring no air pockets remain.
5
Heat peanut oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in a single layer, flat side down.
6
Fry for 2-3 minutes until the bottoms are golden brown and crispy.
7
Carefully pour 1/4 cup of hot water into the skillet and immediately cover with a lid. Steam for 3-4 minutes until the water has evaporated and the dumplings are cooked through.
8
Remove the lid and cook for another minute to crisp the bottoms again. Serve hot with your favorite dipping sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 406.2kcal

% Daily Value *
Total Fat 22.6g35%
Saturated Fat 9.0g45%
Cholesterol 117.0mg39%
Sodium 130.5mg6%
Total Carbohydrate 7.2g3%
Dietary Fiber 3.1g13%
Sugars 4.0g
Protein 40.6g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find gyoza skins, you can use wonton wrappers, but you may need to roll them out slightly thinner.

For a vegetarian version, substitute the ground meat with crumbled firm tofu or a mixture of mushrooms and shredded cabbage.

Leftover gyoza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little oil to restore crispiness.

Ensure the gyoza are sealed tightly to prevent filling from leaking out during the steaming process.

Keywords: gyoza, pan-fried, dumplings, japanese, pork, cabbage, ginger, green onion, soy sauce, sesame oil, mirin, dinner, appetizer, crispy, homemade, asian cuisine, comfort food

Read it online: https://www.chefs-mate.com/recipe/fried-gyoza/