Savory Pork Gyoza with Ginger Soy Dipping Sauce
These enticing gyoza dumplings are a staple in our kitchen, prized for their delicious filling and crispy texture. Packed with ground pork, finely chopped cabbage, and aromatic ginger, each bite is a burst of flavor. Perfect as a snack or a light lunch, these handmade dumplings are fun to prepare and great for sharing. The unique pleating technique adds a beautiful presentation, and don't worry if you need to use a fork for the edges - it works just as well! Serve them hot with a simple dipping sauce made from equal parts soy sauce and rice vinegar, spiced up with a hint of rayu for those who enjoy a bit of heat.
N/A
Servings
30
Calories
10
Ingredients
Ingredients
Gyoza skins
24
Ground pork
1/4 lb (raw)
Cabbage leaves
4 (rinsed, minced)
Green onions
4 (rinsed, minced)
Garlic
1 clove (minced)
Fresh gingerroot
1 inch (grated)
Salt
1 pinch
Pepper
1 pinch
Soy sauce
1 dash
Soy sauce
1 tablespoon
Instructions
1
Begin by rinsing the cabbage leaves and green onions thoroughly, then pat them dry. Mince the cabbage and onions finely.
2
Next, peel and grate the fresh ginger root, and mince the garlic clove.
3
In a large mixing bowl, combine the minced cabbage, green onions, ground pork, grated ginger, minced garlic, salt, pepper, and one tablespoon of soy sauce. Mix everything together using your hands until well combined.
4
Take one gyoza skin and place about 1 teaspoon of the filling in the center. Dampen one edge of the wrapper with water, fold it over to create a half-moon shape, and pinch the edges to seal. If you're feeling adventurous, create elegant accordion pleats along the sealed edge. A fork can also be used to crimp the edges if desired.
5
Heat a large, lightly oiled skillet over medium heat. Place the gyoza in the pan, making sure they are spaced apart, and sauté them for about 3-4 minutes or until the bottoms are golden brown.
6
Once browned, carefully add just enough water to cover the bottom of the gyoza. Immediately cover the skillet with a lid and steam the dumplings for about 6-7 minutes, or until the water has completely evaporated.
7
Serve the gyoza hot from the skillet, with a side of Vinegar Soy Sauce for dipping. For the vinegar soy sauce, mix equal parts soy sauce and rice wine vinegar, and add a few drops of rayu for an added kick of flavor.
Nutrition Information
1.7g
Fat
2.5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this gyoza recipe?
The main protein in this gyoza recipe is ground pork.
How many gyoza skins do I need?
You will need 24 gyoza skins for this recipe.
What vegetables are included in the filling?
The filling includes minced cabbage leaves and green onions.
How is the ginger prepared for the filling?
One inch of fresh ginger root should be peeled and grated.
How much garlic is used in the recipe?
The recipe calls for one minced garlic clove.
What seasonings are added to the pork mixture?
The mixture is seasoned with salt, pepper, and one tablespoon of soy sauce.
How much filling should be placed in each wrapper?
Place about 1 teaspoon of the filling in the center of each gyoza skin.
How do you seal the gyoza?
Dampen the edge with water, fold it to create a half-moon shape, and pinch or pleat the edges to seal.
Can I use a fork to seal the dumplings?
Yes, a fork can be used to crimp the edges if you prefer not to do manual pleats.
How do you cook the bottom of the gyoza?
Sauté the gyoza in a lightly oiled skillet for 3-4 minutes until the bottoms are golden brown.
What is the steaming process for gyoza?
Add a small amount of water to the skillet, cover with a lid, and steam for 6-7 minutes.
How do I know when the gyoza are finished steaming?
The gyoza are ready once the water in the skillet has completely evaporated.
What ingredients are in the Ginger Soy Dipping Sauce?
The sauce is made from equal parts soy sauce and rice wine vinegar.
How can I make the dipping sauce spicy?
You can add a few drops of rayu, which is Japanese chili oil, to the sauce.
How many calories are in one gyoza?
Each gyoza contains approximately 30 calories.
What is the fat content per serving?
There is 1.7g of fat per serving.
How many carbohydrates are in each gyoza?
There are 2.5g of carbohydrates in each gyoza.
What is the protein content of these gyoza?
Each gyoza provides 2g of protein.
Is the pork cooked before filling the wrappers?
No, the ground pork is mixed raw with the other ingredients and cooks inside the wrapper.
How much ground pork does this recipe require?
The recipe uses 1/4 lb of ground pork.
What type of vinegar should be used for the sauce?
Rice wine vinegar is recommended for the dipping sauce.
How many cabbage leaves are needed?
You will need 4 cabbage leaves, rinsed and minced.
How many green onions are used?
The recipe calls for 4 green onions.
What is the best way to mix the filling?
It is recommended to mix the ingredients together using your hands until well combined.
Should the gyoza be served hot or cold?
Gyoza should be served hot straight from the skillet.
What are the recommended tags for this recipe?
Recommended tags include asian cuisine, dumplings, pork, and snack.
Is this recipe suitable for lunch?
Yes, these gyoza are perfect as a snack or a light lunch.
How many total ingredients are in this recipe?
There are 10 total ingredients listed for this gyoza recipe.
What is the texture of the gyoza?
They have a crispy bottom from pan-frying and a tender top from steaming.
Can these gyoza be shared?
Yes, they are handmade dumplings that are fun to prepare and great for sharing.