Crispy Pork Gyoza Recipe (Ultimate Pan-fried Dumplings Tutorial)

By Sudachi · 60 min

Ingredients

Instructions

1. Finely chop the green cabbage, put it in a bowl with the ½ tsp salt, massage it in, and set aside for 10 minutes.
2. In a large bowl, combine the 200 g ground pork, ½ tbsp Japanese soy sauce, ½ tbsp oyster sauce, ½ tsp sugar and a pinch of ground black pepper. Knead until the flavours are well mixed, taking care not to overmix.
3. Squeeze the liquid out of the cabbage and discard the water. Add the cabbage to the pork along with 1 tbsp lard, 2 cloves grated garlic, 1 tbsp grated ginger, 50 g finely diced white part of Japanese leek and 30 g finely chopped garlic chives. Knead until evenly mixed.
4. Pour 1 tbsp warm water into the filling and knead it in to keep it juicy.
5. Place a wrapper flat in your palm, put about 1 level tablespoon of filling in the centre, and leave a wide border. Do not overfill.
6. Wet the border with a little water, fold the wrapper in half without letting the edges touch, pinch the corner, then make small pleats with your forefingers, pressing each one down to seal completely. Set on a flour-dusted plate. Repeat with all 32 wrappers and the filling.
7. Heat a non-stick pan on medium. When hot, add ½ tbsp cooking oil and spread it around. Arrange the gyoza flat side down with a little space between them and fry until the bottoms are golden and crisp.
8. Pour 100 ml freshly boiled water into the pan, cover, and steam for 4 to 5 minutes (add 1 to 2 minutes if frozen). Shake the pan about every minute to prevent sticking.
9. Mix 1 tbsp unseasoned rice vinegar, 2 tsp Japanese soy sauce, ½ tsp chili oil and ⅛ tsp ground black pepper for the dipping sauce.
10. When all the water has evaporated, remove the lid and drizzle 1 tbsp toasted sesame oil over the gyoza. Flip onto a plate and serve with the dipping sauce.

Summarized from Sudachi's video. Watch it for the details.

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