Gyoza

Gyoza are Japanese pan-fried dumplings that are crispy on the bottom and juicy on the inside. They are typically filled with ground meat (usually pork), cabbage, garlic, and seasonings, then cooked by pan-frying and steaming. Gyoza are commonly served with a soy sauce and vinegar dipping sauce.

Ingredients

• 1/2 lb ground pork
• 1 cup cabbage (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 pack gyoza wrappers
• Salt and pepper (to taste)
• Water (for sealing and cooking)

Instructions

1. In a bowl, mix ground pork, cabbage, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
2. Place a small amount of filling in the center of each wrapper.
3. Wet the edges with water, fold, and seal the dumpling (you can pleat if you want).
4. Heat oil in a pan over medium heat.
5. Place gyoza flat side down and cook until the bottom is golden brown.
6. Add a small amount of water and cover the pan to steam for 3–5 minutes.
7. Remove the lid and cook until the water evaporates and the bottom is crispy again.
8. Serve hot with dipping sauce.

Optional Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp vinegar
• A few drops of chili oil

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