Pan-fried Japanese gyoza with a juicy pork and cabbage filling, crisp golden bottoms and soy-vinegar dipping sauce.
About this Japanese recipe
Gyoza were adapted from Chinese jiaozi and became popular in Japan after the Second World War. The Japanese style is pan-fried then steamed, giving crisp bases and tender tops.
Ingredients you will need
The main ingredients are pork mince, napa cabbage, salt, spring onions, garlic, grated ginger. Exact quantities are in the recipe card below.
How long it takes
Allow 50 min in total: 40 min of preparation, 10 min of cooking. The recipe serves 4.
Pork and Cabbage Gyoza
Pan-fried Japanese gyoza with a juicy pork and cabbage filling, crisp golden bottoms and soy-vinegar dipping sauce.
Ingredients
Method
- Toss the cabbage with the salt and leave for 10 minutes. Squeeze out as much water as possible.
- Mix the cabbage with the pork, spring onions, garlic, ginger, soy sauce and sesame oil until sticky.
- Place a teaspoon of filling in the centre of a wrapper, wet the edge and fold, pleating one side to seal.
- Heat the oil in a non-stick pan and arrange the gyoza flat side down. Fry for 2 minutes until golden.
- Add the water, cover immediately and steam for 4 minutes.
- Uncover and cook until the water evaporates and the bases re-crisp. Serve with equal parts soy sauce and rice vinegar.
Notes
Freeze uncooked gyoza on a floured tray, then bag them. Cook from frozen, adding 2 minutes to the steaming time.