Crispy Pork Gyoza (Japanese Pan Fried Dumplings)
https://sudachirecipes.comLearn how to make your own delicious Japanese pork gyoza from scratch! These addictive dumplings are filled with seasoned ground pork and spring onions and wrapped in a thin dough. I've got a few secret tips for frying them to crispy perfection too!
Ingredients
Gyoza filling
- 300 g ground pork
- 70 g green onion finely diced
- 1 ½ tsp grated ginger root or ginger paste
- 1 ½ tsp grated garlic or garlic paste
- ½ tsp salt
- ½ tsp sugar
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 1 pinch ground black pepper
- 50 ml warm water
- 1 tbsp lard or sesame oil, or half of each
- 10 g garlic chive(s) chopped
Wrapping
- 32 gyoza wrappers check out my recipe for how to make homemade Japanese gyoza wrappers from scratch
- 1 small cup of water for sealing edges
Cooking
- 50 ml warm water for slurry
- ½ tsp all-purpose flour for slurry
- ½ tbsp cooking oil
- 1 tbsp sesame oil
Dipping Sauce
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- ½ tsp chili oil
- ¼ tsp ground black pepper
Instructions
Filling
- Take a large mixing bowl and add 300 g ground pork, 70 g green onion, 1 ½ tsp grated ginger root, 1 ½ tsp grated garlic, ½ tsp salt, ½ tsp sugar, 2 tsp soy sauce, 1 tsp oyster sauce and 1 pinch ground black pepper.
- Knead the filling until the flavours are well distributed. (Be careful not to over mix.)
- Measure out 50 ml warm water and add it to the filling mixture one third at a time, kneading each time until it's well distributed.
- Finally add 1 tbsp lard and 10 g garlic chive(s).
- Knead one last time to make sure all the ingredients are evenly spread throughout the mince.Optional step: If you have time, rest for 30 minutes in the fridge.
Wrapping
- 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 bottom on the counter to flatten the base, then place it on a flour-dusted plate or container. Repeat until you've used all of your wrappers and filling.
Cooking
- Heat a non-stick pan on medium and once hot, add ½ tbsp cooking oil. Spread it evenly around the pan and place the gyoza in with the flat side facing down, leaving a little space between each one. Fry until the bottom starts to brown.
- Mix 50 ml warm water and ½ tsp all-purpose flour in a bowl to make a slurry, and pour it around the gyoza.
- Place a lid on top and allow the gyoza to steam for a few minutes. Once the slurry has browned slightly, remove the lid and allow the excess liquid to evaporate.
- Make the dipping sauce by mixing 1 tbsp rice vinegar, 2 tsp soy sauce, ½ tsp chili oil (or sesame oil) and ¼ tsp ground black pepper in a small dipping bowl.
- Once all of the slurry has evaporated, drizzle the top of gyoza with 1 tbsp sesame oil.
- Flip them all onto a plate together (or divide into individual servings) and serve with the dipping sauce.
- Enjoy!
Notes
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.
Nutrition
Serving: 29g | Calories: 43kcal | Carbohydrates: 2.9g | Protein: 2.1g | Fat: 2.7g | Saturated Fat: 0.73g | Polyunsaturated Fat: 0.63g | Cholesterol: 7mg | Sodium: 114mg | Fiber: 0.2g