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Pork and Cabbage Gyoza

Pan-fried Japanese gyoza with a juicy pork and cabbage filling, crisp golden bottoms and soy-vinegar dipping sauce.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 250 g pork mince
  • 150 g napa cabbage finely chopped
  • 1 tsp salt
  • 2 spring onions finely chopped
  • 1 clove garlic grated
  • 1 tsp grated ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 24 gyoza wrappers
  • 1 tbsp neutral oil
  • 80 ml water
  • Soy sauce and rice vinegar for dipping

Method
 

  1. Toss the cabbage with the salt and leave for 10 minutes. Squeeze out as much water as possible.
  2. Mix the cabbage with the pork, spring onions, garlic, ginger, soy sauce and sesame oil until sticky.
  3. Place a teaspoon of filling in the centre of a wrapper, wet the edge and fold, pleating one side to seal.
  4. Heat the oil in a non-stick pan and arrange the gyoza flat side down. Fry for 2 minutes until golden.
  5. Add the water, cover immediately and steam for 4 minutes.
  6. 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.