Japanese Pork Gyoza

These Japanese pork gyoza are crisp-bottomed dumplings filled with a savoury pork, cabbage and spring onion mixture, served alongside a tangy soy‑vinegar dipping sauce and a light cabbage salad. Perfect as a starter or part of a sharing feast, they balance rich umami flavours with refreshing crunch.

Prep Time 25

Cook Time 10

Total Time 35

Servings Gyoza

Ingredients

For the gyoza

200  g pork minced
1 cup cabbage finely shredded
2 large spring onions scallions, very finely sliced
1 tsp fresh ginger grated
1 clove garlic crushed
tbsp soy sauce
1 tbsp sesame oil
½ tsp salt
½  tsp white pepper or black pepper if unavailable
24 medium gyoza wrappers round dumpling skins
1  tbsp vegetable oil
100  ml water

For the dipping sauce

3 tbsp soy sauce
2 tbsp rice vinegar
½ tsp sesame oil
chilli oil or a pinch of chilli flakes

For the cabbage salad

2 cups cabbage finely shredded
2 laeves lettuce large
1  tbsp rice vinegar
½ tsp sugar
1 pinch salt

Instructions

Prepare the filling:

In a large bowl, combine the minced pork, shredded cabbage, spring onions, ginger, garlic, soy sauce, sesame oil, salt and pepper.
200  g pork, 1 cup cabbage, 2 large spring onions, 1 tsp fresh ginger, 1 clove garlic, tbsp soy sauce, 1 tbsp sesame oil, ½ tsp salt, ½  tsp white pepper
Mix well until the ingredients are evenly distributed and the mixture feels slightly sticky.

Assemble the gyoza:

Place a gyoza wrapper in the palm of your hand.
24 medium gyoza wrappers
Spoon about 1 teaspoon of filling into the centre of the wrapper.
Lightly brush the edge of the wrapper with water.
Fold the wrapper in half, pressing at the top to seal, then make 3–4 small pleats along one side to create the classic dumpling shape.
Repeat with remaining wrappers and filling, keeping the assembled gyoza covered with a damp tea towel to prevent drying out.

Cook the gyoza:

Heat the vegetable oil in a large non‑stick frying pan over medium heat.
1  tbsp vegetable oil
Arrange the gyoza in a single layer, flat side down, leaving a little space between each.
Fry for 2–3 minutes, or until the bases are golden brown.
Carefully pour in the water, then immediately cover with a lid to steam.
100  ml water
Steam for 4–5 minutes, or until the water has evaporated and the wrappers are translucent and tender.
Remove the lid and cook for a further minute to re‑crisp the bases.

Prepare the dipping sauce:

In a small bowl, whisk together soy sauce, rice vinegar and sesame oil.
3 tbsp soy sauce, 2 tbsp rice vinegar, ½ tsp sesame oil
Add chilli oil or flakes if using.
chilli oil

Make the cabbage salad:

In a bowl, toss the shredded cabbage and lettuce with rice vinegar, sugar and salt.
2 cups cabbage, 1  tbsp rice vinegar, ½ tsp sugar, 1 pinch salt, 2 laeves lettuce
Let it sit for 5 minutes, then give it a final toss before serving.

Serve:

Arrange the hot Japanese pork gyoza on a plate with the dipping sauce on the side and the lightly dressed cabbage salad alongside. Enjoy immediately while still warm and crisp!

Equipment

1 large mixing bowl
1 Non‑stick frying pan with lid
1 Small bowl for sauce
1 Sharp Knife
1 Chopping Board

Notes

Makes about 24 Japanese pork gyoza (serves 4 as a starter, or 2 as a main)

Nutrition