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This is one of my favorite gyoza recipes because of how it quick and easy it is to make many gyozas in one go, which is perfect as a party appetizer or an afternoon snack for you and a few friends!
- 1 head cabbage, finely diced (it's about 1 head of cabbage)
- 1 lb ground pork
- 1⁄3 cup green onion, chopped (1/4 cup if you prefer less)
- 1 teaspoon chopped fresh ginger (about 2-inch of ginger root)
- 1 tablespoon salt (for prep stage)
- 2 tablespoons soy sauce or 2 tablespoons sesame oil
- 1 pinch white pepper (optional)
- 40 gyoza skins, floured (usually sold in packs of 50 at Asian supermarkets)
- Mix all of the "filling" ingredients (except for the gyoza skins) in a large bowl until even. TIP: Microwave a spoonful of the filling for 45 to 60 seconds (or until fully cooked). Taste test and add salt and/or soy sauce to your liking. Then proceed.
- Cupping one gyoza wrapper in one hand, place a small spoonful of filling in the center of the wrapper.
- Wet a finger tip with water and draw a semi circle around the filling.
- Pick up and pinch together the wet edge and the opposite edge of the wrapper over the filling, and then pinch a little to either sides, leaving the ends open. Repeat the wrapping for 10 gyozas.
- Lightly oil the pan and turn on the stove to medium heat.
- Place the gyozas into the pan when the oil is warm. The gyozas should sizzle a bit when placed inside.
- When the bottom of the gyozas start to form light brown spots, pour water into the pan until it's about 1/2" deep. Cover the pan with a lid and open once in a while to let the steam out and to sprinkle water onto any dry spots on the wrappers.
- When the water has almost evaporated completely, turn off the heat and slowly work the gyozas off the pan with a flexible spatula.
- Enjoy with a side dish of soy sauce mixed with chopped garlic.