Saucepan@saucepan · Shared this recipeFollowJapanese · appetizerJapanese Gyoza DumplingsJapanese pan-fried dumplings with a finely ground pork and cabbage filling, served with a soy-vinegar dipping sauce.total1 hr 15 minprep1 hrcook15 minservings10Original recipe on thewoksoflife.comKeep this recipeAdd a copy of Japanese Gyoza Dumplings to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 lb napa cabbage ), (about 5 cups, roughly chopped into large pieces8 oz ground pork ), (70% to 80% lean1 clove garlic ), (smashed1.5 tsp fresh ginger ), (minced1 scallion ), (chopped2 tbsp vegetable oil ), (plus more for pan-frying0.5 tsp sesame oil2 tsp soy sauce0.75 tsp sugar0.5 tsp salt0.125 tsp white pepperStore-bought gyoza wrappers2 tbsp soy sauce1 tsp rice vinegar1 tbsp hot water1 tsp sugarStepsClear checksTap an ingredient or step to check it off.1Step 1: Blanch the napa cabbage in boiling water for 30 seconds. Drain in a colander and rinse with cold water. Squeeze out excess water with your hands.2Step 2: In a food processor, combine the blanched cabbage, ground pork, smashed garlic, minced ginger, chopped scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt, and white pepper. Pulse until well-combined.3Step 3: Line sheet pans with plastic wrap or parchment paper. Place about 2 teaspoons of filling in the middle of each wrapper. Moisten the outer edges with a finger dipped in water. Fold in half or pleat as desired, ensuring they are well-sealed.4Step 4: Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottoms are crispy and golden, about 2-3 minutes.5Step 5: Add 1 tablespoon of water to the hot pan and immediately cover with a lid to steam. Steam until the water evaporates (about 2 minutes), then remove the lid and continue cooking until the bottoms are crispy again.6Step 6: Combine all the dipping sauce ingredients in a small bowl and serve alongside the crispy gyoza.getsaucepan.com/r/b5a1a387-2e51-449e-b026-68aeb9b2b75c · Original: https://thewoksoflife.com/gyoza/
