Japanese Gyoza with Ginger-Soy Dipping Sauce
Japanese gyoza are pan-fried to get a crispy golden bottom while the tops stay tender and steamed. The dipping sauce is bright and addictive.
Ingredients
- 1/2 lb (225g) ground pork
- 2 cups napa cabbage, finely chopped and squeezed dry
- 2 scallions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package round gyoza wrappers
- 2 tablespoons vegetable oil (for frying)
- 1/3 cup water (for steaming)
- Dipping sauce: 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tsp chili oil
Instructions
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1
Mix pork, cabbage, scallions, garlic, ginger, soy sauce, and sesame oil in a bowl until well combined.
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2
Place about 2 teaspoons of filling in the center of each wrapper. Moisten the edge with water, fold in half, and create 5-6 small pleats along one side, pressing firmly to seal.
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3
Heat vegetable oil in a large non-stick skillet over medium-high heat. Place gyoza flat-side down in the pan in a single layer (work in batches). Cook without moving until bottoms are golden brown, about 2-3 minutes.
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4
Add 1/3 cup water to the pan and immediately cover with a lid. Steam for 3-4 minutes until the water has evaporated and the wrappers are translucent.
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5
Remove lid and let any remaining moisture cook off for about 30 seconds so the bottoms re-crisp. Serve immediately with dipping sauce.
