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Gyoza Dumplings Recipe

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★★★★★

4.5 from 53 reviews

These delicious Gyoza Dumplings feature a savory filling of ground pork, cabbage, and shiitake mushrooms wrapped in delicate dumpling skins, pan-fried to crispy perfection on the bottom and steamed to juicy tenderness inside. Perfect as an appetizer or a snack, Gyoza offers a delightful combination of textures and flavors with a simple dipping sauce.

Ingredients

Scale

Filling

  • 1 lb ground pork
  • 2 cups cabbage, finely chopped
  • 1 cup shiitake mushrooms, finely chopped
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

Dumplings

  • 1 package gyoza wrappers (about 30 wrappers)

Cooking

  • Cooking oil, as needed for frying
  • Water, as needed for steaming

Instructions

  1. Prepare the filling: In a mixing bowl, combine ground pork, finely chopped cabbage, shiitake mushrooms, grated ginger, soy sauce, and sesame oil. Mix all ingredients thoroughly until well combined to create a flavorful filling.
  2. Fill the wrappers: Take one gyoza wrapper and place about 1 tablespoon of the prepared filling in the center. Be careful not to overfill to ensure easy sealing and even cooking.
  3. Seal the dumplings: Wet the edges of the wrapper lightly with water to help them stick. Fold the wrapper in half over the filling and pinch the edges firmly to seal, creating pleats along the edge if desired for a traditional decorative look.
  4. Heat the pan: Place a frying pan over medium heat and add a small amount of cooking oil, enough to coat the bottom of the pan to prevent sticking and to crisp the dumplings.
  5. Fry the dumplings: Arrange the gyoza in the pan in a single layer without overcrowding. Fry them for 2-3 minutes until the bottoms turn a beautiful golden brown and become crispy.
  6. Steam the dumplings: Carefully pour about 1/4 cup of water into the pan and immediately cover it with a lid. Let the dumplings steam for 5-7 minutes, allowing the filling to cook through and the wrappers to become tender from the steam.
  7. Finish crisping: Remove the lid and continue cooking the dumplings for another 1-2 minutes to let the bottoms crisp up again after the steaming process.
  8. Serve: Remove the gyoza from the pan and serve them hot with your choice of dipping sauce, such as soy sauce mixed with rice vinegar and chili oil.

Notes

  • You can substitute ground pork with ground chicken or turkey for a leaner option.
  • If fresh gyoza wrappers are unavailable, frozen ones can be used—just thaw them before filling.
  • Be careful not to overfill the wrappers to prevent leakage during cooking.
  • Serve immediately after cooking for best texture; reheat gently if necessary.
  • For a vegetarian version, replace pork with finely diced tofu or mushrooms and adjust seasoning accordingly.

Keywords: Gyoza, Japanese dumplings, pan-fried dumplings, pork dumplings, appetizer, Asian cuisine

Find it online: https://deliciousdishspot.com/gyoza-dumplings-recipe/