Gyoza

Yaki Gyoza (Pork and Cabbage Pan-Fried Dumplings)

Crisp-bottomed Japanese dumplings filled with juicy pork, cabbage, garlic and ginger, served with a soy-vinegar dipping sauce. The classic yaki method fries them, then steams them in the same pan so the tops stay silky and the bases turn golden.

Prep

35 min

Cook

12 min

Total

47 min

Serves

4 (about 28 gyoza)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) ground pork, about 20% fat for juiciness
• •200 g (7 oz) napa cabbage, finely shredded
• •60 g (⅓ cup) spring onions, finely sliced, white and green parts
• •3 cloves garlic, finely grated
• •1 tbsp fresh ginger, finely grated
• •1 tbsp soy sauce
• •1 tsp sesame oil, toasted
• •fine salt, ½
• •white pepper, ¼, or black pepper
• •1 pkg (1 pkg (~50)) gyoza wrappers, store-bought round wrappers about 9 cm / 3½ in; thaw 20 min before use
• •1 tbsp neutral oil, for frying, e.g. canola
• •120 ml (½ cup) water, for steaming
• •2 tbsp soy sauce, for dipping
• •2 tbsp rice vinegar, for dipping
• •1 tsp chilli oil, with sediment, for dipping

Steps

1. 1 Squeeze the shredded cabbage hard with both hands or wrap in a clean towel and wring until about 30 g / ¼ cup of moisture comes out. This keeps the filling tight and the wrappers from tearing during cooking.
2. 2 In a bowl, combine the ground pork, squeezed cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, salt and white pepper. Stir in one direction with chopsticks or a spoon for about 2 minutes until the mixture looks cohesive and slightly sticky. Cover and chill 15 minutes so the flavours meld.
3. 3 Set up a wrapping station: a small bowl of water, a board lightly dusted with cornstarch, the wrappers under a damp cloth, and the filling in a bowl. Place a wrapper in your palm, spoon about 1 tsp / 6 g of filling just off-centre.
4. 4 Dab water around the entire rim of the wrapper. Fold in half to make a half-moon, press out any air, then pleat the front edge toward you in 3 to 4 small folds, pressing the seam firmly to seal. Set the gyoza on the dusted board, seam up, keeping the base flat.
5. 5 To cook: heat the neutral oil in a 25 cm / 10 in non-stick or well-seasoned cast iron skillet over medium heat until shimmering. Arrange the gyoza flat-side down in a tight single layer (about 14 fit at once). Fry undisturbed for 2 to 3 minutes, until the bottoms are pale gold.
6. 6 Pour the 120 ml / ½ cup water into the pan (it will hiss and splatter, so use a long-handled skillet or stand back). Immediately cover with a tight lid and cook over medium heat for 5 to 6 minutes, until nearly all the water has evaporated and the wrappers look translucent at the tops.
7. 7 Uncover and continue cooking 1 to 2 minutes so the remaining moisture fries off and the bases turn deep golden and crisp. Slide the gyoza onto a plate with the crispy side up.
8. 8 Make the dipping sauce by stirring the soy sauce, rice vinegar and chilli oil together in a small bowl.
9. 9 Pork doneness cue: the filling should reach 71°C / 160°F internal (use a quick-read probe pierced through a dumpling) and run no pink at the centre; the cabbage should be tender and translucent through the wrapper.
10. 10 Serve hot with the dipping sauce. Repeat with the remaining gyoza using fresh oil and water.