Pork Gyoza are delicate Japanese dumplings full of flavours and textures. This simple pork and cabbage mix have their beautiful flavour maximised by adding sesame oil, soy sauce, garlic and ginger. Serve as a main dish, side dish, starter or canapes. These gorgeous gyozas are perfect with a simple Honey and Soy dipping sauce or a Soy Sauce and Sesame Dipping Sauce.

Pork Gyoza

These soft, moist delicate Japanese dumplings are a perfect nibble especially when served witha dipping sauce.

4.57 from 133 votes

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Course: Canapes, Main Dish, Side Dish, Starter

Cuisine: Japanese

Keyword: Fry, Gyoza, Japanese, Pork, Spice, Tortillas/Wraps, Vegetables

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: wontons

Calories: 22kcal

Equipment

1 large frying pan/skillet
2 mixing bowls 1 medium, 1 large
1 Baking Tray

Ingredients

Gyoza Ingredients

40 large wonton wrappers gyoza
1 tsp cornflour
3 tbsp oil vegetable/sunflower

Filling ingredients

500 g pork mince
135 g cabbage green/finely chop
2 cloves garlic peel/mince
½ inch ginger peel/mince
3 medium scallions spring onions/finely chop
1 tsp toasted sesame oil
2 tsp dark soy sauce
1 tbsp cornflour
1 tsp salt

Instructions

In a medium bowl, add cold water and ½ of the salt and stir together. Add the cabbage and stir to mix everything. The cabbage will wilt slightly with the but add flavour. Leave for about 20 – 30 minutes. (This gives you time to prepare the other ingredients.)
135 g cabbage, 1 tsp salt
Remove the cabbage from the water and place into a dry kitchen towel. Ring the cabbage dry and then place it in a large mixing bowl.
Add the pork mince, garlic, ginger, scallion, sesame oil, dark soy sauce, cornflour and the other half of the salt and stir everything together really well. Its often better to use your clean hands to mince than a spatula/spoon.
500 g pork mince, 2 cloves garlic, ½ inch ginger, 3 medium scallions, 1 tsp toasted sesame oil, 2 tsp dark soy sauce, 1 tsp cornflour
Place a baking tray on a flat surface and lightly sprinkle the 1 tsp of cornflour and pour tap water into a cup (used to seal the gyoza).
1 tbsp cornflour
Place one wrapper in you hand and using the other hand dip a finger into the water and the run it around the outside of the wrapper to help seal it.
40 large wonton wrappers
Place a heaped tbsp of the filling mixture into the centre of the wrapper. Fold the edges of the wrapper together creating a dumpling/pasty shape and using your fingers and thumb, gently pinch the edges together creating a seal.
Pop the completed gyoza on to the baking tray and repeat the process with the remaining wrappers.
When you are ready to start cooking the gyoza, place a large frying pan/skillet (with lid) over a medium high heat and add 1/3 of the oil and when hot add 1/3rd of the prepared gyoza.
3 tbsp oil
Leave them to cook until the base touching the pan has turned light golden in colour. Immediately and carefully add 1/3 cup of water around the pan and pop the lid on.

Nutrition