Pork & Cabbage Gyoza
Learn how to fold gyoza perfectly every time with this easy step‑by‑step guide. Clear photos, simple pleats, and tips for making beautiful homemade dumplings.
Ingredients
- 20 gyoza wrappers
- 8,5 oz pork mince (250 g)
- 1 cup finely chopped cabbage (90 g)
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp chopped spring onion
- 1 tbsp sesame oil
- 1 tsp garlic powder
- salt
- white pepper
Instructions
-
1) Add the pork mince, cabbage, soy sauce, ginger, spring onion, sesame oil, garlic powder, salt, and pepper to a mixing bowl.
-
2) Stir or knead until the mixture becomes sticky and cohesive.
-
3) Cover and chill for 15 minutes.
-
4) Place 1 teaspoon of filling in the center of each wrapper.
-
5) Fold and pleat the gyoza using the technique above.
-
6) Heat 2 tbsp oil in a non‑stick pan over medium‑high heat.
-
7) Add the gyoza and fry for 1 minute until the bottoms turn golden.
-
8) Pour in ½ cup water, cover, and steam for 3–4 minutes.
-
9) Remove the lid and let the water evaporate.
-
10) Fry again for 1–2 minutes until crisp.
-
11) Serve with soy sauce, rice vinegar, and a few drops of sesame oil.