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Pan-fried Japanese dumplings with a crisp base and juicy pork filling. Store-bought wrappers make this far quicker than it looks.
Pork Gyoza
- 250g minced pork
- 1/4 Chinese cabbage, finely chopped and salted
- 2 spring onions, finely chopped
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 20 gyoza wrappers
- 2 tbsp vegetable oil, for frying
- 100ml water, for steaming
- Squeeze the salted cabbage to remove excess water, then mix with pork, spring onion, garlic, ginger, soy sauce, and sesame oil.
- Place a spoonful of filling in the centre of each wrapper. Wet the edge, fold, and pleat to seal.
- Heat oil in a non-stick pan and arrange the gyoza flat-side down.
- Fry for 2 minutes until the base is golden.
- Pour in the water, cover, and steam for 5 minutes.
- Uncover and let any remaining liquid evaporate so the base crisps back up. Serve with a dipping sauce.
Why this recipe works
The fry-then-steam-then-fry method gives you the two textures a good gyoza needs: a crisp, lacy base and a soft, juicy top, in one pan.
Tips for the best gyoza
- Salting and squeezing the cabbage is not optional. Skip it and the filling turns watery.
- Do not overfill the wrappers, or they will split during cooking.
- Make a quick dip from soy sauce, rice vinegar, and a little Chinkiang vinegar or chilli oil.
Shop the ingredients
Related reading
- Pork and prawn siu mai for another dumpling night.
