Pan-Fried Gyoza
Pan-fried gyoza are plump little dumplings with a juicy pork-and-cabbage filling, pleated by hand, then steam-fried so the bottoms turn golden and crisp while the tops stay tender. Served with a sharp soy-vinegar dipping sauce, they are the kind of appetizer that disappears fast.
- Prep time
- 40 mins
- Cook time
- 20 mins
- Total time
- 1 hr
- Servings
- 6 servings
- Calories
- 220
Ingredients
- 1 lb (450 g) ground pork
- 2 cups finely shredded napa cabbage
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 24 round gyoza wrappers
- 2 tablespoons neutral oil, for frying
- 1/2 cup water, for steaming
- For the dipping sauce: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon chili oil (optional)
Instructions
- Toss the shredded cabbage with the salt and let it sit 10 minutes. Squeeze out as much water as you can with your hands — this keeps the filling from turning soggy.
- Combine the pork, drained cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper. Mix in one direction with chopsticks or a spoon until the mixture is tacky and well blended.
- Place a teaspoon of filling in the center of a gyoza wrapper. Moisten the edge with a dab of water.
- Fold the wrapper in half over the filling and pinch the center closed. Pleat one side with 3 or 4 small folds, pressing each fold against the flat side to seal. Repeat for all 24.
- Heat the oil in a large nonstick skillet over medium-high heat. Arrange the gyoza flat-side down in a single layer, leaving a little space between them.
- Fry for 2 minutes until the bottoms are golden. Carefully pour in the 1/2 cup water and immediately cover with a lid — it will sizzle loudly. Steam for 4 to 5 minutes until the water evaporates.
- Uncover and fry 1 more minute to re-crisp the bottoms. Slide a spatula under the gyoza and flip the whole pan onto a plate so the crisp sides face up.
- Stir the dipping sauce ingredients together and serve alongside the hot gyoza.
Pro tips
- Squeeze the cabbage thoroughly — excess water is the number one cause of soggy gyoza.
- Do not overfill; a teaspoon of filling makes a dumpling that seals easily and cooks through.
- A nonstick or well-seasoned pan is essential for clean, crisp bottoms.
- Freeze uncooked gyoza on a tray, then bag them — cook straight from frozen, adding 2 extra minutes of steaming.
Frequently asked questions
Can I use store-bought gyoza wrappers?
Yes, and it saves a lot of time. Look for thin round wrappers in the refrigerated section of Asian grocery stores; thaw them fully and keep covered with a damp towel while you work.
Why did my gyoza stick to the pan?
Either the pan was not nonstick or the heat was too high before the water went in. Use a nonstick skillet, medium-high heat, and add the water before the bottoms burn.
Can I make gyoza with chicken or vegetables only?
Absolutely. Ground chicken works the same way, and a mushroom-and-tofu filling is a great vegetarian option — just keep the filling finely chopped and well squeezed.
How do I reheat leftover gyoza?
Reheat in a covered skillet with a splash of water over medium heat for 3 to 4 minutes. The microwave softens the crisp bottoms, so the pan method is better.