Gyoza (Pork Dumpling)
Gyoza (Pork Dumpling)
Get this quick and easy Japanese pork dumpling recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 454 grams regular Ground Pork 450 gm
  • 454 grams Green Cabbage, finely chopped 450 gm
  • 2 tablespoons Garlic, minced 30 ml
  • 2 tablespoons Ginger, minced
  • 1 tablespoon Sugar 15 ml
  • 60 pieces 1 pkg
  • Basic Dipping Sauce for Gyoza:
  • 2 tablespoons Soy Sauce 30 ml
  • 1 tablespoon Rice Wine Vinegar 15 ml
  • ¼ teaspoon Sesame Oil 2 ml
  • To cook:
  • 1 teaspoon Vegetable Oil 5 ml
  • 12 Gyoza 12
  • Hot water
  • Basic dipping sauce for gyoza
  1. Blend together pork, cabbage, garlic, ginger, soy sauce and sugar
  2. Fry a small patty in a pan to test for seasoning. Adjust as you see fit
  3. Brush the outside - of one side of a won ton skin and place a teaspoon full of the meat mixture in the centre
  4. Fold over the won ton skin to make a half circle shaped dumpling and press the edges to make a sealed seam
  5. Place the dumpling seam-up on a plastic wrap lined tray and lightly press down to make the bottom surface flat. Keep both the won ton skins and the finished dumplings covered to prevent them from drying while you work
  6. Once the tray is full, cover with plastic wrap and freeze for several hours
  7. When the dumplings are frozen remove from the tray and store in freezer gas until ready to use. These will last 3 months in the freezer
  8. Basic Dipping Sauce for Gyoza
  9. Pour ingredients into a shallow dish and present with the finished dumplings
  10. To cook, heat oil in non-stick sauté pan and place frozen gyoza flat side down to brown slightly
  11. Add hot water to almost cover the dumplings, cover and cook until water evaporates
  12. Remove the lid now and then and gently shake the pan. Cooking time will be around 7 minutes
  13. Once the water is nearly evaporated, allow the gyoza to fry in the remaining oil for a minute just to crisp them on the flat side and leave a golden brown colour

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