Pan-Fried Crispy Pork Gyoza

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These Japanese pan-fried dumplings feature a juicy pork and cabbage filling wrapped in delicate skins, with a shatteringly crisp golden bottom achieved by first pan-frying then steaming in the same skillet. Serve them sizzling hot with a simple soy-vinegar dipping sauce for an irresistible starter or light main.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 21 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 2 gSugar
• 22 gProtein
• 780 mgSodium
• 430 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 10 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the pork filling

• 1 lb (450 g) ground pork (about 20% fat)
• 2 cups finely chopped napa cabbage
• 1 tsp kosher salt, plus more for the cabbage
• 4 garlic cloves, finely minced
• 1 tbsp freshly grated ginger
• 3 scallions, finely sliced (white and green parts)
• 2 tbsp soy sauce
• 1 tbsp sake or dry sherry
• 1 tbsp toasted sesame oil
• 1/2 tsp freshly ground white pepper

For assembling

• 28–30 round gyoza wrappers (store-bought)
• 1/4 cup water, for sealing edges
• Neutral vegetable oil, for frying

For the dipping sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 scallion, finely sliced
• 1/2 tsp chili crisp or chili oil (optional)

Directions

1. Toss the chopped cabbage with 1 tsp salt in a bowl and let stand 10 minutes to wilt. Squeeze out as much moisture as possible using a clean kitchen towel; this keeps the filling juicy but not watery.
2. In a large bowl, combine the ground pork, drained cabbage, garlic, ginger, scallions, soy sauce, sake, sesame oil, and white pepper. Mix in one direction with chopsticks or your hands for 2–3 minutes until the mixture becomes slightly sticky and cohesive.
3. Set up your wrapping station with the wrappers under a barely damp towel to prevent drying. Place 1 wrapper in your palm, spoon about 1 tablespoon of filling in the center, lightly moisten half the edge with water, fold into a half-moon, and pleat the sealed edge 3–4 times pressing firmly to seal. Repeat with remaining wrappers and filling, keeping finished gyoza under the damp towel.
4. Heat 1 tablespoon of oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Arrange gyoza flat-side down in a single layer (work in 2 batches of about 14). Fry undisturbed for 2–3 minutes until the bottoms are deep golden brown.
5. Pour 1/3 cup water into the skillet (it will spatter), immediately cover, reduce heat to medium, and steam for 5–6 minutes until most liquid evaporates and wrappers turn translucent at the tops.
6. Uncover and continue cooking 1–2 minutes to re-crisp the bottoms. Slide onto a plate and repeat with remaining gyoza, adding fresh oil for each batch.
7. Whisk together soy sauce, rice vinegar, sesame oil, scallion, and chili crisp in a small bowl. Serve gyoza hot with the dipping sauce on the side.
8. Garnish with extra sliced scallions or a sprinkle of toasted sesame seeds if desired, and eat immediately while bottoms stay crisp.

Cook’s Notes

• Squeeze the cabbage very well; excess water is the most common cause of soggy or bursting gyoza.
• Mix the filling until sticky rather than just combined—this helps the filling hold together when cooked.
• For an extra-crispy lace skirt (the 'wings'), replace the steaming water with a 1:3 cornstarch-to-water slurry.
• Pleat only the front side so the gyoza sits upright in the pan, exposing the maximum flat surface for crisping.
• Freeze uncooked gyoza on a tray, then bag; cook straight from frozen, adding 1–2 extra minutes of steaming time.

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