Gyoza Pork Dumplings

Name: Gyoza Pork Dumplings
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 24 servings
Cuisine: Japanese
Ingredients: 24 sheets Gyoza Wrappers; 300g Minced Pork; 200g, finely chopped Napa Cabbage; 3 cloves, minced Garlic; 1 tbsp, grated Ginger; 2 tbsp Light Soya Sauce; 1 tbsp Sesame Oil; 3 stalks, minced Spring Onions; 2 tbsp (dipping sauce) Rice Vinegar

Hand-folded pork and cabbage dumplings pan-fried until crispy on the bottom, then steamed to perfection.

50 minMakes 249 items at TheShop.mu

Ingredients

Gyoza WrappersTheShop.mu
24 sheets
Minced PorkTheShop.mu
300g
Napa CabbageTheShop.mu
200g, finely chopped
GarlicTheShop.mu
3 cloves, minced
GingerTheShop.mu
1 tbsp, grated
Light Soya SauceTheShop.mu
2 tbsp
Sesame OilTheShop.mu
1 tbsp
Spring OnionsTheShop.mu
3 stalks, minced
Rice VinegarTheShop.mu
2 tbsp (dipping sauce)

👨‍🍳How to cook

1
Salt the cabbage, let stand 10 min, then squeeze out ALL moisture — this prevents soggy dumplings.
2
Mix pork, cabbage, garlic, ginger, soya, sesame oil, and spring onions.
3
Place 1 heaped tsp filling on each wrapper. Wet edge, fold in half, crimp 5–6 pleats.
4
Heat a flat-bottomed pan over medium-high. Add oil, arrange gyoza flat-side down. Cook until golden, ~3 min.
5
Add 60ml water; immediately cover with lid. Steam 4–5 min until water evaporates. Remove lid, 1 min to re-crisp.
6
Serve with soya-vinegar dipping sauce.

Chef's Tip

Squeezing out the cabbage water is the most critical step — skip it and you get mushy dumplings.

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