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Pan-Fried Gyoza (Dumplings)
Makes 24 (serves 2–3) · About 50 min (About 20 min of this is for wrapping)
A filling of ground pork, cabbage and garlic chives wrapped in store-bought wrappers, fried in a frying pan, then steamed with water. Crispy on the bottom and chewy on top.
① Cut the vegetables→② Knead the filling→③ Wrap in the wrappers→④ Fry, then steam→⑤ Cook off the water until crispy
What to buy
Meat
Vegetables
Wrappers & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: frying pan (about 26 cm, with a lid).
How to make it
1
Cut the vegetables and squeeze the water out of the cabbage
- On a cutting board, finely chop the cabbage into 2–3 mm pieces
- Put in a bowl, sprinkle with 1/4 tsp salt, rub with your hands and let sit 5 minutes
- Meanwhile, cut the garlic chives 5 mm wide
- Squeeze the cabbage hard in both hands to press out the water well. Throw away the water
How to tell it's doneAlmost no water drips when you squeeze the cabbage.
2
Knead the filling
- In another bowl, put 150 g ground pork, 2 tsp soy sauce, 2 tsp sake, 1/2 tsp sugar, 2 tsp sesame oil, 1 tsp potato starch, garlic and ginger 1 tsp each, and a pinch of pepper
- Knead well with your hands for 1–2 minutes
- Add the cabbage and garlic chives and mix until even
How to tell it's doneThe meat has turned whitish and sticky, and it keeps its shape when you scoop it with a spoon.
Be carefulAfter touching raw ground meat, wash your hands with soap before touching the wrappers.
3
Wrap in the wrappers
- Put water (about 2 tbsp) in a small dish
- Put a wrapper on your palm and put 1 heaping tsp of filling in the center (divide into 24)
- Wet your finger and run it around half of the edge of the wrapper
- Fold in half. Make 4–5 pleats on one side of the wrapper, pressing the edges firmly with your fingers to seal
- Flatten the bottom of each wrapped gyoza and line them up on a plate
How to tell it's doneAll 24 are wrapped, and none have gaps at the edges.
Be carefulIf you put in too much filling, they will not close and will tear while cooking. Use no more than 1 heaping tsp.
4
Fry, then steam with water
- Cook 12 at a time. Heat 1/2 tbsp vegetable oil in a frying pan over medium heat
- Line the gyoza up in a circle with the sealed edge up and the bottom down
- Fry as is for about 2 minutes, until the bottoms are lightly browned
- Hold the lid in your hand first, then pour 50 ml water in from the edge of the pan and put the lid on right away
- Steam on medium heat for about 5 minutes
How to tell it's doneThe wrappers turn half see-through, the water in the pan is almost gone, and the sound changes to crackling.
Be carefulWhen water hits hot oil, it splatters a lot and makes noise. Keep your face away and put the lid on right away.
5
Cook off the water and fry until crispy
- Take off the lid and cook off the water that is left
- Pour 1/2 tsp sesame oil around the edge of the pan and fry 1–2 minutes
- Loosen from the bottom with a spatula and move to a plate with the browned side up
- Cook the other 12 the same way, repeating steps 4–5
- Dipping sauce: mix 1 tbsp vinegar and 1 tbsp soy sauce in a small dish
ReadyThe bottoms are deep golden brown and crispy. Break 1 open: no pink in the meat, and the juice that comes out is clear.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
They stuck to the pan and the wrappers toreYou took them off before the water was gone. Next time, wait until you hear crackling, then add the sesame oil and fry.
The bottoms are white and not crispyThe frying time in step 5 was short. After taking the lid off, add 1 minute at a time until browned.
The meat inside is pinkNot steamed enough. Add 2 tbsp water, put the lid on, and cook 2 minutes more.
The inside is wateryYou did not squeeze enough water out of the cabbage in step 1. Next time, squeeze it well.
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