Kkenji_noodles
Pork and Cabbage Gyoza
Crispy bottom, steamed top, juicy inside. The potsticker technique makes them perfect every time.
JapanesePorkQuick (30 min)
130 taste tests1 tweaks
2 tweaks·Latest: Minced shrimp replaces pork in filling. Add more ginger. Cook time reduced to 4 minutes steaming.
NameLast tweakUpdated
filling
2mo agoingredients.json
2mo agoinstructions.md
2mo agowrapping
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Shrimp Gyoza
Minced shrimp filling with ginger and chives. Pan-fried and steamed the same way. More delicate than pork, quicker to cook.
Quick (30 min)JapaneseSeafood
ingredients.json
4 servings
Filling
- 300 gGround pork
- 200 gNapa cabbage, finely shredded, salted and squeezed dry
- 1 tbspGinger, grated
- 3 clovesGarlic, minced
- 2 tbspSoy sauce
- 1 tbspSesame oil
- 1 tbspMirin
- ½ tspWhite pepper
Wrapping & Cooking
- 40 piecesGyoza wrappers
- 2 tbspNeutral oil
- 80 mlWater
instructions.md
- 1
Toss cabbage with 1 tsp salt. Leave 15 minutes, then squeeze out as much liquid as possible with your hands. This prevents soggy gyoza.
- 2
Mix pork, squeezed cabbage, ginger, garlic, soy sauce, sesame oil, mirin, and white pepper. Mix vigorously in one direction for 2 minutes — this develops the protein and makes the filling cohesive.
- 3
Refrigerate filling for 30 minutes.
- 4
Place 1 tsp filling in center of each wrapper. Wet the edge with water. Pleat one side and press to seal, making 5-6 pleats. Stand them on their flat base.
- 5
Heat oil in a non-stick pan over medium-high heat. Add gyoza flat-side down in a single layer. Cook 2-3 minutes until bases are deep golden.
- 6
Pour in water carefully (it will splatter). Cover immediately. Steam 3 minutes.
- 7
Remove lid, let remaining water evaporate. The bases will crisp up again. Slide onto a plate, crispy side up.
- 8
Serve with dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, chili oil to taste.
⚡macros.jsonper serving · 4 servings
420kcalCalories
24gProtein
44gCarbs
16gFat
3gFiber
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