These pan-fried pork gyoza are juicy, crisp-bottomed dumplings that come together faster than you’d think. The filling is seasoned with garlic, ginger, and soy, and the wrappers get that signature golden-brown skirt when steamed and then fried. A bright ginger-soy dipping sauce cuts through the richness, making each bite balanced and satisfying.
Ingredients
- For the gyoza:
- 1 pound (450 g) ground pork
- 2 cups (150 g) finely shredded green cabbage (about ¼ small head)
- 2 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) grated fresh ginger
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- ½ teaspoon (2.5 g) salt
- ¼ teaspoon (0.5 g) white pepper (optional)
- 1 package (about 40) round gyoza wrappers (or wonton wrappers)
- 2 tablespoons (30 ml) vegetable oil, for frying
- ⅓ cup (80 ml) water, for steaming
- For the ginger dipping sauce:
- ¼ cup (60 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (5 g) grated fresh ginger
- 1 teaspoon (5 g) sugar (optional, to balance)
- 1 small clove garlic, minced (optional)
Instructions
- Make the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, sugar (if using), and minced garlic (if using). Set aside. This can be made up to 3 days ahead and stored in the fridge.
- Prepare the filling: In a large bowl, combine ground pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix with your hands or a spatula until well combined. To check seasoning, cook a tiny patty in a skillet and taste; adjust salt if needed.
- Assemble the gyoza: Place a gyoza wrapper on a clean, dry surface. Keep the rest covered with a damp towel to prevent drying. Spoon about 1 teaspoon of filling into the center of the wrapper. Dip a finger in water and moisten the edge of the wrapper. Fold the wrapper in half over the filling, pressing out air. Pleat the top edge (the side facing you) into 4-5 small folds, then press the edges to seal. Stand each dumpling on its flat bottom; it should sit upright. Repeat with remaining wrappers and filling. You should get about 40 dumplings.
- Pan-fry the gyoza: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Place about 12-15 gyoza in the skillet, flat side down, in a single layer (do not overcrowd). Cook for 2-3 minutes until the bottoms are golden brown and crisp.
- Steam: Carefully pour in ⅓ cup of water (it will splatter). Immediately cover with a lid and reduce heat to medium. Steam for 5-6 minutes, until the water has mostly evaporated and the filling is cooked through (internal temperature of the pork should reach 160°F / 71°C).
- Crisp the bottoms again: Remove the lid and increase heat to medium-high. Cook for 1-2 minutes more, allowing any remaining water to evaporate and the bottoms to re-crisp. Slide a spatula under the gyoza to release them, then transfer to a plate. Repeat with remaining oil and dumplings.
- Serve: Serve hot with the ginger dipping sauce. Garnish with extra sliced scallions if desired.
Tips
- Don’t overfill: Too much filling makes sealing difficult and can cause the dumplings to burst during cooking. A teaspoon is just right for standard wrappers.
- Keep wrappers covered: Exposed wrappers dry out and crack. Cover them with a damp cloth or plastic wrap while you work.
- Use a nonstick pan: A well-seasoned cast iron or nonstick skillet ensures the gyoza release easily and develop an even crust.
- Make ahead: Uncooked gyoza freeze beautifully. Place them on a parchment-lined tray in a single layer, freeze until solid, then transfer to a zip-top bag. Cook from frozen, adding 2-3 extra minutes to the steaming time.
Serving Suggestions
Serve gyoza as an appetizer or a light main with a bowl of steamed rice and a simple cucumber salad. They also pair well with a bowl of miso soup or a stir-fried vegetable side. For a party, set up a dipping sauce bar with extra chili oil, soy sauce, and vinegar.
Variations
- Chicken or turkey: Swap the pork for ground chicken or turkey; add 1 tablespoon of neutral oil to keep the filling moist.
- Vegetarian: Use finely chopped mushrooms, crumbled firm tofu, and shredded carrot instead of meat. Cook the filling briefly before assembling to remove excess moisture.
- Spicy: Add 1-2 teaspoons of chili garlic sauce or sriracha to the filling, and stir a little chili oil into the dipping sauce.
- Shrimp: Replace half the pork with finely chopped raw shrimp for a delicate, sweet filling.
Storage and Reheating
Cooked gyoza can be refrigerated in an airtight container for up to 3 days. To reheat, pan-fry them in a little oil over medium heat with a splash of water, covered, until heated through (about 3-4 minutes). Uncooked gyoza can be frozen for up to 2 months; cook directly from frozen, adding a few minutes to the steaming time. Reheat only once for best quality.
Frequently Asked Questions
Can I use wonton wrappers instead of gyoza wrappers? Yes, wonton wrappers are thicker and slightly larger, but they work in a pinch. You may need to adjust the pleating and cook time slightly. Look for round wrappers labeled “gyoza” or “dumpling” for the traditional shape.
Why do my gyoza stick to the pan? This usually happens if the pan isn’t hot enough when you add the dumplings, or if you try to flip them too early. Use enough oil and let them cook undisturbed until the bottoms are deeply golden before adding water.
Can I steam instead of pan-fry? Yes, you can steam gyoza in a bamboo or metal steamer lined with parchment paper for 8-10 minutes. They won’t have the crispy bottom, but they’ll still be delicious.
How do I prevent the filling from being dry? Make sure to use pork with some fat (not extra-lean), and don’t overmix the filling, which can toughen the meat. The cabbage also adds moisture; be sure to squeeze out excess water from the cabbage if it’s very wet.
Can I make the filling ahead of time? Yes, you can prepare the filling up to 1 day ahead and store it in the fridge. Bring it to room temperature for about 15 minutes before assembling, as cold filling is harder to work with.
Is it safe to reheat gyoza? Yes, as long as they were refrigerated within 2 hours of cooking and reheated to an internal temperature of 165°F (74°C). Use a meat thermometer to check if you’re unsure.