Japanese Sunset Ginger-Scallion Pork Gyoza

About This Recipe

Gyoza are the Japanese take on Chinese jiaozi, adapted over decades into something thinner-skinned, more garlicky, and almost always pan-fried to get the signature crisp base with a steamed, tender top — a technique called yaki gyoza. Ginger and scallion are essential aromatics here, cutting through the richness of the pork filling. The filling needs a firm hand: cabbage is salted and squeezed to remove excess water first, since a wet filling will blow out the wrapper or make the dumplings soggy instead of juicy. The pan-fry-then-steam method — searing the bottoms, then adding water and covering to steam the tops — is what gives gyoza their two different textures in one bite. Serve them hot from the pan with a simple soy-vinegar dipping sauce, ideally at sunset with cold beer, the way they're eaten at countless izakaya across Japan.

Ingredients

Serves 4

• 300 gground pork
• 1.5 cupsnapa cabbage(finely chopped)
• 0.5 tspfine sea salt(for the cabbage)
• 2 tbspscallions(finely chopped)
• 1 tbspfresh ginger(grated)
• 2 clovesgarlic(minced)
• 1 tbspsoy sauce
• 1 tsptoasted sesame oil
• 1 tspsake or dry sherry
• 30gyoza wrappers
• 2 tbspneutral oil(for frying)
• 0.33 cupwater(for steaming)
• 3 tbspsoy sauce(for dipping sauce)
• 2 tbsprice vinegar(for dipping sauce)
• 0.5 tspchile oil(for dipping sauce, optional)

Instructions

1. 1

   Salt the cabbage

   Toss chopped cabbage with salt and let sit 10 minutes, then squeeze firmly in a clean towel to remove as much water as possible.

   Skipping this step is the most common reason gyoza filling turns watery.

2. 2

   Mix the filling

   Combine pork, drained cabbage, scallions, ginger, garlic, soy sauce, sesame oil and sake. Mix in one direction until slightly sticky and well combined.

3. 3

   Wrap the dumplings

   Place a scant tablespoon of filling in the center of each wrapper. Wet the edge with water, fold in half and pleat one side, pressing to seal tightly.

4. 4

   Sear the bottoms

   Heat oil in a nonstick skillet over medium-high heat. Arrange gyoza flat-side down in a tight circle. Fry undisturbed 2-3 minutes until golden brown on the bottom.

5. 5

   Steam

   Pour in the water, immediately cover, and steam 5-6 minutes until the wrappers turn translucent and the filling is cooked through.

6. 6

   Crisp and serve

   Uncover and let any remaining water evaporate, 1-2 minutes, until the bottoms crisp back up. Mix the dipping sauce ingredients and serve alongside.

Variations

• •

  Use ground chicken or shrimp instead of pork for a lighter filling.

• •

  Make a vegetarian version with finely chopped mushrooms, tofu and extra cabbage.

• •

  Boil instead of pan-frying for suigyoza (water dumplings) served in a light broth.

Storage

Uncooked gyoza freeze well: arrange on a tray until solid, then bag them and cook straight from frozen, adding 1-2 extra minutes of steaming. Cooked leftovers keep refrigerated 2 days; reheat in a dry skillet to recrisp.

Frequently Asked Questions