How to make crispy and juicy Pork Gyoza (Japanese Pan Fried Dumplings) from scratch at home! (Makes 32 gyoza.)
- 300g pork mince
- 70g spring onion finely diced
- 1 1/2 tsp grated ginger (or ginger paste)
- 1 1/2 tsp grated garlic (or garlic paste)
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 1 pinch ground black pepper
- 50ml warm water (approx 3 tbsp)
- 1 tbsp toasted sesame oil OR lard (or half and half)
- 10g chives chopped
- 32 gyoza wrappers (see recipe for Japanese gyoza wrappers from scratch)
- 1 small cup of water (for sealing edges)
- 50ml warm water + 1/2 tsp flour mixed to make slurry
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- 1/2 tsp chilli oil
- 1/4 tsp ground black pepper
- Take a large mixing bowl and add the pork mince, diced spring onion, ginger, garlic, salt, sugar, soy sauce, oyster sauce and a pinch of black pepper.
- Knead the filling until the flavours are well distributed. (Be careful not to over mix.)
- Add the warm water one third at a time (about 1 tbsp) and keep kneading until it's well distributed through the mixture.
- Finally add 1 tbsp of lard (or sesame oil/half of each) and the chopped chives.
- Knead one last time to make sure all the ingredients are evenly spread throughout the mince.
- If you have time, rest for 30 minutes in the fridge. (Optional)
- Place the gyoza wrapper flat in the centre of your palm and spread about 1 level tablespoon of filling in the middle, leaving a wide gap all the way around the edge. (Be careful not to overfill.)
- Wet the top half border of the wrapper with a small amount of water.
- Carefully fold the gyoza in half but don't let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold small pleats, pressing down each pleat until the gyoza is completely sealed.
- Tap the base of the on the counter or your palm to flatten the bottom.
- Place the completed gyoza onto a flour dusted plate/container and repeat until you've used all of your wrappers and filling.
- Heat a non-stick pan on medium and once hot, add a drizzle of vegetable oil. Spread it evenly around the pan.
- Place the gyoza in the pan one by one with the flat side facing down, leaving a little bit of space between each gyoza and fry until the bottom starts to brown.
- Pour the slurry into the pan and place a lid on top.
- Once the slurry has browned slightly, remove the lid and allow the excess liquid to evaporate.
- While the slurry is evaporating make your sauce by mixing rice vinegar, soy sauce, chilli oil (or sesame oil) and ground black pepper in a small dipping bowl.
- Once all of the slurry has evaporated, drizzle the top of gyoza with sesame oil.
- Flip them all onto a plate together (or divide into individual servings) and serve with the dipping sauce.
This recipe makes 32 dumplings and can be served as a main with rice or a side dish.
32 gyoza will serve 3-6 people depending on whether it's a main or side.
Uncooked gyoza can be stored in the freezer for up to 1 month and pan fried from frozen for 2-3 minutes longer than the original cooking time.
Leftover cooked gyoza can be kept in the fridge for 1-2 days and reheating by microwaving (or pan frying again to restore the crispiness). Make sure to reheat until piping hot before serving.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Pork
- Method: Pan fry
- Cuisine: Japanese/Chinese
Keywords: gyoza, gyoza recipe, how to make gyoza, pork gyoza, pork gyoza recipe, how to make pork gyoza, Japanese gyoza, Japanese dumplings, Japanese pot stickers, gyoza dipping sauce recipe, gyoza fried, gyoza sauce recipe, pan fried gyoza, Japanese gyoza recipe, Japanese pork gyoza, how to make Japanese gyoza,