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JAPENESE PORK GYOZA

Homemade Japanese Gyoza stuffed with juicy pork, cabbage, scallions, shiitake mushrooms, ginger, garlic and oyster sauce. Pan fried crispy bottoms then steamed to perfection for an irresistible flavor packed dumpling!


Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Valentines Day
Cuisine: Japanese
Servings: 4
Author: the communal feast

Ingredients

  • 2 cups napa cabbage roughly chopped into large pieces
  • 1 ½ lbs ground pork
  • 3 cloves of garlic
  • ½ tablespoon fresh minced ginger
  • 3 scallions torn into smaller pieces
  • ½ cup shiitake mushrooms
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon oyster sauce
  • Dipping sauce:
  • 3 tablespoons ponzu sauce if you don’t have ponzu you can mix together soy sauce, mirin, rice vinegar, lime juice
  • ½ teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 teaspoons garlic chili paste
  • 1 teaspoon fresh minced ginger
  • 1 garlic cloves sliced into thin slices
  • 1 teaspoon of sugar
  • 1 teaspoon sesame seeds
  • 1 teaspoon togarashi spice -optional

Instructions

1. Blanche the napa cabbage in boiling water for 30 seconds. Drain cabbage in a colander and place in ice cold water. Squeeze excess water from cabbage with your hands and place on a paper towel.

    2. To a food processor, add the pork, cabbage, garlic, ginger, scallions, shiitakes, salt & pepper. Pulse the mixture until the filling is well combined. Add the filling to a bowl and stir in oyster sauce.

      3. Line a cookie sheet with parchment paper, have your filling and gyoza wrappers ready to assemble and a finger bowl of water. Place 2 teaspoons of filling in the middle of each wrapper, then dip your finger in the water and run your finger along the outer edger of your wrapper. You can either fold the dumpling in half or pleat them. Make sure they are well-sealed. Place on your baking sheet until you finish assembling your gyoza.

        4. Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza’s in the pan, careful not to overcrowd your pan and fry until the bottoms become crispy and golden about 3 minutes.

          5. Next add 1 tablespoon of water to the hot pan and cover immediately to steam the dumplings. Steam the gyoza for about 2-3 minutes until the water has evaporated. Remove the lid and continue to cook the gyoza until the bottoms get crispy again.

            6. Meanwhile prepare the dipping sauce by combining the ingredients together.

              7. To serve you can drizzle a small amount of sauce over the gyoza or serve alongside and garnish with fresh chopped scallions and chives.