Homemade Pan-Fried Gyoza with Ginger and Sesame
Easy homemade gyoza recipe with crispy pan-fried bottoms and tender tops. Ready in 45 minutes with simple ingredients and step-by-step instructions.
Ingredients
- 1/2 pound ground pork
- 2 cups napa cabbage, finely chopped
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 3 medium garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 24 to 30 gyoza wrappers
- 3 tablespoons vegetable oil for cooking
- 1/4 cup water for steaming
- 2 tablespoons soy sauce for dipping
- 1 tablespoon rice vinegar for dipping
- 1 teaspoon sesame oil for dipping
Instructions
- 1
Toss the chopped napa cabbage with 1 teaspoon of salt and let sit for 15 to 20 minutes to draw out excess moisture.
- 2
Squeeze the salted cabbage firmly with your hands to remove as much liquid as possible, then place it in a large mixing bowl.
- 3
Add the ground pork, minced garlic, minced ginger, sliced scallions, cornstarch, soy sauce, sesame oil, and white pepper to the bowl with the cabbage.
- 4
Mix the filling ingredients together gently with your hands until just combined, being careful not to overwork the mixture.
- 5
Lay out a gyoza wrapper on a clean, dry surface and place approximately 1 tablespoon of filling in the center.
- 6
Wet your finger with water and run it along the edges of the wrapper to create a seal.
- 7
Fold the wrapper in half to create a half-moon shape, then create 4 to 5 small pleats along the sealed edge by folding and pressing the dough.
- 8
Place each finished gyoza on a parchment-lined plate, keeping unused wrappers covered with a damp towel to prevent them from drying out.
- 9
Heat 3 tablespoons of vegetable oil in a large nonstick skillet or cast-iron pan over medium-high heat until it shimmers.
- 10
Arrange the gyoza in a single layer in the hot oil with the flat side down, and pan-fry without moving them for 3 to 4 minutes until the bottoms are deeply golden brown.
- 11
Pour 1/4 cup of water carefully around the edges of the gyoza (not directly on them), then immediately cover the pan with a lid.
- 12
Reduce the heat to medium and steam the gyoza for 5 to 6 minutes, until the water has evaporated and the filling is cooked through.
- 13
Remove the lid and let any remaining steam escape, then transfer the gyoza to a serving plate.
- 14
Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil in a small bowl to create a dipping sauce.
- 15
Serve the gyoza immediately while they're still warm, with the dipping sauce on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| ground pork | ground chicken or turkey | reduce saturated fat and total calories while maintaining protein content |
| napa cabbage | bok choy or Chinese broccoli | increase micronutrient density and reduce inflammation markers |
| regular gyoza wrappers | whole wheat gyoza wrappers | increase fiber content and improve blood sugar control |
| sesame oil | extra virgin olive oil | increase polyphenols and reduce omega-6 polyunsaturated fat ratio |
| soy sauce | low-sodium tamari or coconut aminos | reduce sodium intake and support better blood pressure management |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 268 |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 22mg |
| Sodium | 420mg |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 2g |
| Protein | 17g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
