Quantity of Serves: 4 servings
Description: These crispy and juicy pork gyoza are a classic Japanese dish that’s perfect for a
tasty appetizer or a satisfying main course. The filling is packed with flavor and texture, and the
gyoza wrappers are perfectly crispy and golden-brown. With a simple dipping sauce, these gyoza
are sure to be a hit with your friends and family!
Recommended Occasions: This dish is perfect for parties, potlucks, or any time you’re craving a
delicious and satisfying snack or meal.
- 12 oz Twin Dragon gyoza wrappers
- 1/2 lb ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated
- 1 small cabbage, finely chopped
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
- In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, soy sauce, sesame
oil, cornstarch, salt, and pepper.
- Mix well until the filling is evenly combined.
- To assemble the gyoza, place a wrapper on a clean work surface and spoon about 1 tablespoon of the filling into the center of the wrapper.
- Dip your finger in water and moisten the edges of the wrapper.
- Fold the wrapper in half and pinch the edges together to seal.
- Repeat with the remaining wrappers and filling.
- Heat about 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the gyoza to the skillet, flat-side down, and cook for 2-3 minutes or until the bottoms are
- Add 1/2 cup of water to the skillet and immediately cover with a lid.
- Cook for 5-7 minutes, or until the water has evaporated and the gyoza are cooked through.
- Remove the lid and continue cooking for another 1-2 minutes, or until the bottoms are crispy
- Use a spatula to transfer the gyoza to a plate.
- Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil.
For an extra flavor boost, you can add some chopped scallions,
ginger, or garlic to the dipping sauce. You can also experiment with different fillings, like shrimp,
chicken, or tofu, to make these gyoza your own. And don’t forget to make a big batch, as these
gyoza are sure to disappear quickly!