Pan-Fried Pork Gyoza Dumplings

Name: Pan-Fried Pork Gyoza Dumplings
Prep time: 1 min
Cook time: 8 s
Total time: 1 min 8 s
Yield: 6 servings
Cuisine: Chinese, Japanese
Ingredients: 1 whole Eggs; 2 tsp Fresh Ginger; 2 whole Green Onion; 12 oz Ground Pork; 2 tsp Mirin; 0.25 cup Rice Vinegar; 2 tsp Sake; 0.25 whole Shredded Green Cabbage; 1 tbsp Soy Sauce; 2 tbsp Vegetable Oil; 0.5 cup Water; 40 whole Wonton Wrapper

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳Japanese 🇯🇵 Low-Carb Comfort-Food

Pan-Fried Pork Gyoza Dumplings feature a juicy, ginger-forward pork and cabbage filling wrapped in tender skins with lacy, crisp bottoms. Each bite balances savory richness with a bright soy-vinegar dip, making them perfect as an appetizer for gatherings or a satisfying dinner with rice and greens. Serve hot from the pan for maximum contrast in textures.

Prep1 min
Cook8 secs
Serves6
DifficultyMedium

1

In a large bowl, combine the ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger; mix thoroughly.
2

Spoon about 1 to 2 teaspoons of the pork mixture into the center of each gyoza wrapper. Wet your fingers with water and run them around the edges of each wrapper. Fold the wrappers in half over the filling to make a semicircle. On one side, crimp along the edge to form decorative pleats, then press the edges together to seal. Make sure there is minimal excess air inside the dumpling. Repeat until all the pork mixture is used.
3

Heat vegetable oil in a large skillet over medium-high heat. Arrange as many gyoza in a single layer as will fit and fry until the bottoms are browned, about 3 to 5 minutes. Add water to the skillet and lower the heat. Cover and steam the gyoza until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
4

Combine rice vinegar and soy sauce for a dipping sauce and serve with the gyoza.