Prep 20 mins
Cook 10 mins
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.