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Crispy Japanese Gyoza Recipe Easy Pan-Fried Dumplings to Make at Home

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This crispy Japanese gyoza recipe features pan-fried dumplings with a savory pork and cabbage filling, delivering a perfect balance of crispy bottoms and tender steamed tops. Easy to make and perfect for any occasion, these gyoza are a family favorite and crowd-pleaser.

Ingredients

Scale
  • 300g (10.5 oz) ground pork (or ground chicken for a lighter option)
  • 100g (3.5 oz) finely chopped cabbage (squeeze out excess water for better texture)
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 40 gyoza wrappers (round, thin dumpling skins)
  • 2 tablespoons vegetable oil
  • 120 ml (½ cup) water
  • 3 tablespoons soy sauce (for dipping sauce)
  • 1 tablespoon rice vinegar (for dipping sauce)
  • ½ teaspoon chili oil or a few chili flakes (optional, for dipping sauce)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine ground pork, finely chopped cabbage (warmed and squeezed dry), chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, sugar, salt, and pepper. Mix thoroughly until well combined and slightly sticky. Allow to rest for 10 minutes.
  2. Set up your workspace: Lay out gyoza wrappers on a clean surface. Keep a small bowl of water nearby for sealing. Have your non-stick frying pan ready with the lid close by.
  3. Assemble the gyoza: Place one wrapper in your palm. Spoon about 1 tablespoon (15g) of filling into the center. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper over the filling to create a half-moon shape. Pleat and pinch each pleat to seal tightly. Repeat until all filling is used.
  4. Cook the gyoza: Heat vegetable oil in the non-stick pan over medium-high heat. Place dumplings flat side down, spacing them apart. Fry for 2-3 minutes until bottoms are golden brown and crispy.
  5. Steam the gyoza: Pour water into the pan carefully and immediately cover with a lid. Cook for 5-6 minutes until water evaporates and wrappers become translucent and tender.
  6. Finish crisping: Remove lid and cook for another 1-2 minutes until bottoms regain crispness. Transfer to a serving plate.
  7. Make the dipping sauce: Mix soy sauce, rice vinegar, and optional chili oil in a small bowl. Serve alongside the gyoza.

Notes

Squeeze excess moisture from cabbage to avoid soggy filling. Use a lid with a tight seal for steaming. Do not overcrowd the pan to ensure even cooking and crispiness. For gluten-free, substitute wrappers with rice paper or gluten-free dumpling skins. Filling can rest in fridge for 30 minutes to deepen flavors. Reheat by pan-frying to maintain crispness.

Nutrition

Keywords: gyoza, Japanese dumplings, pan-fried dumplings, crispy gyoza, easy gyoza recipe, homemade dumplings, Asian appetizer

Find it online: https://fizzlefork.com/crispy-japanese-gyoza-recipe-easy-pan-fried-dumplings-to-make-at-home/