Japanese Pork Gyoza
The history of Japanese gyoza dates back to Chinese jiaozi, but in Japan, it came to life independently and became an iconic dish of the local cuisine. The pork version is the most widespread: its juicy, spicy filling and crispy bottom dough provide a special experience with every bite. One of the secrets of making gyoza is the double process - first frying, then steaming - which makes the outside crispy and the inside juicy. The freshness of the cabbage, the aroma of ginger and garlic, and the rich flavors of soy sauce and sesame oil give the filling a unique flavor. Serve with soy sauce dipping sauce - ideal for a weekday dinner or for entertaining guests!
Ingredients for this recipe
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Preparation Steps
1
Finely chop the cabbage, salt it, let it sit for 10 minutes, then squeeze out the excess liquid. Finely chop the green onions, ginger, and garlic.
2
In a bowl, combine the ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix thoroughly, then refrigerate for 15 minutes.
3
Place a gyoza wrapper in your palm, put a teaspoon of filling in the center. Moisten the edges with water, then fold it in half and pleat one side to seal well.
4
Heat a little oil in a non-stick skillet over medium heat, add the gyozas, and fry the bottoms until golden brown, about 2 minutes.
5
Pour in about 100 ml of water, cover, and steam for 4–5 minutes, until the water evaporates and the filling is cooked through. Finally, remove the lid and fry for another 1 minute to get a crispy bottom.
6
Serve the finished gyoza with soy sauce or vinegar dipping sauce. They are best served fresh, crispy, and juicy.
