Gyoza Recipe with Pork and Cabbage
This gyoza recipe fills thin wrappers with pork, cabbage, garlic and ginger, then pan-fries and steams them for golden bottoms and tender tops.
This gyoza recipe fills thin wrappers with pork, cabbage, garlic and ginger, then pan-fries and steams them for golden bottoms and tender tops. Store-bought round gyoza wrappers keep the preparation manageable. Salt and squeeze the cabbage before mixing so the filling does not become watery. The thirty dumplings cook in two batches in a large skillet. Serve immediately with a simple soy-and-vinegar dip while the bases are still crisp.
What matters for gyoza
Keep raw filling chilled while folding and cover unused wrappers with a slightly damp cloth. About 2 tsp filling is enough for a standard 9 cm wrapper. A good seal matters more than elaborate pleats. Add measured water carefully to the hot pan, immediately cover and let steam cook the centers before uncovering to dry the bases.
Recipe at a glance
Yield: 30 dumplings; 4 servings. Preparation: about 45 minutes. Cooking: about 25 minutes. Total elapsed time: about 85 minutes. Includes about 15 minutes for the resting, rising, cooling or chilling described below.
How to make gyoza
Recipe card
Gyoza Recipe with Pork and Cabbage
Equipment: 28–30 cm nonstick skillet with lid; bowl; tray; spatula; food thermometer.
Ingredients
Main
Filling
Main
Dip
Instructions
Drain cabbage
Toss cabbage with salt and rest 15 minutes. Squeeze firmly in a clean cloth, then mix with pork, onions, garlic, ginger, filling soy and sesame oil.
Fill and seal
Set about 2 tsp filling in each wrapper center. Wet the rim lightly, fold into a half-moon and pinch or pleat closed, pressing out excess air. Place on a lightly floured tray. Refrigerate finished dumplings while working.
Brown first batch
Heat 1 tbsp oil over medium heat in a 28–30 cm nonstick skillet. Arrange half the dumplings flat side down with gaps. Cook 2–3 minutes until bottoms begin turning golden.
Steam and crisp
Carefully add 100 ml water around the dumplings and cover. Cook 5–7 minutes. Uncover and cook 2–3 minutes until water evaporates and bases crisp. Check a filling center reaches 71°C/160°F; add a little water and steam longer if needed. Repeat with remaining oil, dumplings and water.
Mix dip and serve
Stir dipping soy with rice vinegar. Lift gyoza gently with a thin spatula and serve crisp side visible, with dip alongside.
How to tell when it is ready
Bases are crisp gold and pork centers reach 71°C/160°F.
Tips
- Squeeze cabbage thoroughly.
- Do not overfill.
- Keep wrappers covered.
- Use medium heat to avoid scorching.
Troubleshooting
- Dumplings open: keep filling off the rim and pinch tightly.
- Bases stick: use nonstick cookware and let crust set.
- Raw center: steam longer and verify temperature.
Substitutions
- Ground chicken requires 74°C/165°F and may need more steaming.
- Use finely chopped napa cabbage, squeezed well.
Variations
- Add 30 g minced shiitake mushrooms to the filling.
Serving suggestions
- Serve with soy-vinegar dip.
- Add rice and vegetable sides.
- Offer chili oil separately.
- Serve each batch immediately.
Make ahead
Fold a few hours ahead and refrigerate. For longer storage, freeze promptly rather than holding raw pork filling for several days.
Storage
Refrigerate cooked dumplings 3–4 days; reheat to 74°C/165°F. Freeze uncooked dumplings on a tray, then bag for up to 2 months for quality. Cook from frozen with extra steaming and check temperature.
Food safety
Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.
Frequently asked questions
Can I boil these instead?
Thin gyoza wrappers are designed for this pan-steam method. Boiling works for some brands, but the result loses the crisp base.
Do I need perfect pleats?
No. A tight half-moon seal works; avoid trapping excess air.
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