Description
Delight in the savory flavors of homemade pan-fried gyoza, featuring a juicy filling of ground pork and fresh vegetables encased in a crispy wrapper.
Ingredients
Scale
- 10 oz ground pork (about 280 g)
- 1 cup finely chopped napa cabbage (about 70 g)
- 3 stalks green onions, finely chopped (about 30 g)
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp fresh ginger, minced (about 15 g)
- 2 tbsp soy sauce (about 30 ml)
- 1 tsp sesame oil (about 5 ml)
- About 30 gyoza wrappers (7-inch round)
- 2 tbsp vegetable oil (about 30 ml) for frying
- 1/4 cup water (about 60 ml) for steaming
Instructions
- Prepare the filling by combining the ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a large mixing bowl. Mix until just combined.
- Wrap each gyoza wrapper around 1 tablespoon of filling, sealing the edges tightly.
- Heat a non-stick skillet over medium-high heat and add vegetable oil.
- Fry the gyoza flat side down for 3-4 minutes until golden brown.
- Steam by adding 1/4 cup water and covering with a lid for 5-6 minutes.
- Uncover and cook for another 1-2 minutes to re-crisp the bottoms.
- Serve immediately with your favorite dipping sauce.
Notes
For a lighter option, substitute ground pork with ground chicken or tofu. Make-ahead tips: Prepare the filling ahead of time and freeze uncooked gyoza for later.
Nutrition
- Serving Size: 2 gyoza
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg