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–+ servings

Homemade Pork Gyoza (Japanese Pan-Fried Dumplings)

Crispy-bottom, juicy homemade pork gyoza with cabbage, garlic, ginger, and sesame. Pan-fried then steamed for that classic potsticker texture—perfect with a simple soy-vinegar dipping sauce.
Amanda
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Serving Size 6 servings

Equipment

  • Large mixing bowl
  • Knife and cutting board
  • Small bowl of water
  • Damp towel or paper towels
  • Large plate or tray
  • Large non-stick skillet with lid
  • Spatula or tongs
  • Measuring spoons and cups

Ingredients

  • 1 pound ground pork
  • 2 cups green cabbage finely chopped (squeeze dry if very wet)
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 scallions finely chopped
  • 2 tablespoons chives chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 35 gyoza wrappers about 30–40 (dumpling wrappers), keep covered
  • 2 tablespoons vegetable oil for frying (add more as needed)
  • 1/3 cup water for steaming
  • 3 tablespoons soy sauce for dipping sauce (optional)
  • 3 tablespoons rice vinegar for dipping sauce (optional)
  • 1 teaspoon chili oil optional, for dipping
  • 1/2 teaspoon toasted sesame oil optional, for dipping

Instructions

  • Make the filling: In a large bowl, combine ground pork, cabbage, garlic, ginger, scallions, chives, soy sauce, sake, mirin, sesame oil, white pepper, and salt. Mix well until evenly combined and slightly sticky.
  • Set up for wrapping: Place a small bowl of water next to your wrappers and keep wrappers covered with a damp towel so they don’t dry out.
  • Fill: Place 1 gyoza wrapper in your palm and add about 1 tablespoon filling to the center (don’t overfill).
  • Seal and pleat: Wet the edge of the wrapper with water. Fold in half. Create 5–6 pleats along the top edge, pressing firmly to seal. Set finished gyoza on a tray and keep covered.
  • Pan-fry: Heat a large non-stick skillet over medium-high. Add about 1 tablespoon oil and arrange gyoza flat-side down in a single layer. Cook 2–3 minutes until bottoms are golden and crisp.
  • Steam: Carefully add about 1/3 cup water and immediately cover with a lid. Steam 6–7 minutes, until water evaporates and filling is cooked through.
  • Crisp and serve: Remove the lid and cook 1–2 minutes more to re-crisp the bottoms. Serve hot with dipping sauce (soy sauce + rice vinegar; add chili oil and/or a drop of sesame oil if you like).

Notes

Freezing: Freeze uncooked gyoza on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen (don’t thaw) and add 1–2 minutes to steaming time.
Reheating: Reheat cooked gyoza in a hot pan with a small splash of oil to restore crispness (microwaving makes them soggy).
Texture tip: If the filling feels watery, squeeze chopped cabbage dry or add a bit more cabbage. If it feels dry, add a small splash of soy sauce or sesame oil.

Nutrition

Calories: 330kcal | Protein: 16g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 820mg