Gyoza
Pan-fried dumplings with a crispy-chewy exterior and savory filling, endlessly customizable with your choice of protein, vegetables, and aromatics. A versatile appetizer or light meal that's fun to assemble and deeply satisfying.
Ingredients
Method
In a large mixing bowl, combine the ground protein, chopped napa cabbage, minced garlic, ginger, and green onion.
Add soy sauce, rice vinegar, sesame oil, and sugar. Mix until just combined—do not overmix, as it can make the filling dense.
Place a wrapper in your palm and add about 1 tbsp filling to the center. Wet the edge with water, fold in half to form a half-moon, then bring the two corners together and pinch to seal.
Repeat with remaining wrappers and filling. Arrange finished gyoza on a parchment-lined tray.
Heat oil in a large skillet over medium-high heat. Working in batches, place gyoza flat-side down in a single layer without crowding.
Pan-fry for 2–3 minutes until the bottoms are golden and crispy, then add water to the pan and cover with a lid. Steam for 4–5 minutes until the filling is cooked through and the tops are tender.
Uncover, let any remaining liquid evaporate, and slide gyoza onto a plate. Serve hot with ponzu sauce or your dipping sauce of choice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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