Pan-Fried Gyoza Dumplings

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Crispy on the bottom and juicy inside, these Japanese-style pan-fried dumplings are a beloved appetizer or light meal. Filled with seasoned pork and cabbage, they're best served sizzling hot with a tangy soy-vinegar dipping sauce.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 2 gSugar
• 24 gProtein
• 920 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Filling

• 1 lb (450 g) ground pork
• 3 cups finely shredded napa cabbage
• 4 green onions, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp kosher salt, plus 1/2 tsp black pepper

For Assembly and Cooking

• 1 package (about 50) round gyoza wrappers
• 1/4 cup water, for sealing wrappers
• 2 tbsp vegetable oil
• 1/2 cup water, for steaming

For the Dipping Sauce

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili crisp or chili oil
• 1 green onion, thinly sliced

Directions

1. In a large bowl, combine the ground pork, shredded cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix in one direction with chopsticks or your hands until the mixture becomes sticky and cohesive, about 2 minutes.
2. To assemble, place a gyoza wrapper in the palm of your hand and spoon about 1 tablespoon of filling into the center. Dip your finger in water and moisten the edge of the wrapper.
3. Fold the wrapper in half over the filling to form a half-moon shape, then pinch and pleat the edges together to seal. Place each finished gyoza on a parchment-lined tray and cover with a damp towel to prevent drying out.
4. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Arrange the gyoza flat-side down in a single layer, working in batches if needed, and cook until the bottoms are golden brown, about 2-3 minutes.
5. Pour the 1/2 cup of water into the pan (it will splatter, so be careful), immediately cover with a tight-fitting lid, and reduce heat to medium. Steam the gyoza until the wrappers are translucent and the filling is cooked through, about 5-6 minutes.
6. Remove the lid and increase heat to medium-high. Cook for another 1-2 minutes until the water has evaporated and the bottoms are crispy again.
7. Meanwhile, whisk together the soy sauce, rice vinegar, sesame oil, and chili crisp in a small bowl. Stir in the sliced green onion.
8. Transfer the gyoza to a serving plate, browned side up, and serve immediately with the dipping sauce on the side.

Cook’s Notes

• Squeeze excess moisture from the shredded cabbage before mixing, or the filling will be too wet and soggy.
• Keep unused wrappers covered with a damp kitchen towel to prevent them from drying out and cracking as you work.
• For maximum crunch, resist the urge to move the gyoza once they hit the hot oil; let them sit undisturbed during the initial fry.
• Freeze uncooked assembled gyoza on a parchment-lined tray, then transfer to a freezer bag; cook straight from frozen, adding 1-2 extra minutes of steaming time.

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