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Japanese gyoza pan-fried dumplings with crispy golden bottoms and soy-vinegar dipping sauce

Japanese Gyoza (Pan-Fried Dumplings)

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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 30 round gyoza wrappers
  • 250 g ground pork
  • 200 g napa cabbage finely chopped
  • 1 tsp salt for the cabbage
  • 2 scallions finely chopped
  • 2 cloves garlic grated
  • 1 tbsp ginger grated
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp neutral oil for frying
  • 3 tbsp soy sauce for dipping
  • 3 tbsp rice vinegar for dipping
  • 1 tsp chili oil rayu, for dipping

Method
 

  1. Toss the chopped cabbage with 1 tsp salt and rest 10 minutes, then squeeze out as much water as you can.
  2. Mix the pork, drained cabbage, scallions, garlic, ginger, soy sauce and sesame oil into a sticky filling.
  3. Place a heaped teaspoon of filling on a wrapper, wet the edge, fold in half and pleat the front edge to seal.
  4. Heat 1 tbsp oil in a non-stick pan over medium-high. Arrange the gyoza flat-side down and fry 2 minutes until the bottoms are golden.
  5. Add 4 tbsp water, cover immediately, and steam 4–5 minutes until the water evaporates and the filling is cooked.
  6. Uncover and fry 1 more minute to re-crisp the bottoms. Serve with the soy, vinegar and chili-oil dip.

Notes

Make a big batch and freeze the extras raw — they cook straight from frozen and make a fast dinner.