Japanese Gyoza
Pan-fried pork dumplings that are crispy on the bottom, tender on top, and absolutely addictive. The technique is simple: pan-fry, steam, then crisp again.
Ingredients
- 1 lb ground pork
- 2 cups napa cabbage, finely minced
- 1 tsp salt (for cabbage)
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sake or dry sherry
- ½ tsp white pepper
- 30-40 round gyoza wrappers
- 2 tbsp vegetable oil
- ½ cup water (for steaming)
Instructions
- Mince cabbage, salt it, let sit 10 minutes, then squeeze out all water.
- Mix pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sake, and pepper.
- Place 1 tbsp filling in each wrapper, wet edges, fold and pleat.
- Heat oil in skillet, place gyoza flat-side down, fry 2-3 minutes until golden.
- Add ¼ cup water and cover immediately. Steam 4-5 minutes.
- Remove lid, drizzle with sesame oil, fry 1 more minute to re-crisp bottoms.