PORK & Cabbage Gyoza
- 1h 0mPrep Time
- 10m Cook Time
- 1h 10mReady In
Classic Japanese pan-fried pork-and-cabbage dumplings with a crispy bottom and juicy filling. Serve with gyoza sauce and garnishes like grated carrot or ginger.
Ingredients
- 680 g All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- 454 g napa cabbage finely chopped
- 29.6 ml kosher salt
- 680 g ground pork
- 177 ml garlic chives chopped
- 37 ml fresh ginger minced or finely grated
- 14.8 ml garlic minced or pressed
- 14.8 ml soy sauce
- 7.39 ml toasted sesame oil
- black pepper freshly ground
- 4.93 ml sugar
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.91 mg
- Iron: 0.18 mg
- Magnesium: 3.31 mg
- Phosphorus: 23.1 mg
- Potassium: 44.4 mg
- Zinc: 0.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- 29.6 ml kosher salt
- 680 g ground pork
- 14.8 ml soy sauce
- 7.39 ml toasted sesame oil
- 4.93 ml sugar
Prepare
- 454 g napa cabbage, finely chopped
- Chop 177 ml garlic chives
- 37 ml fresh ginger, minced or finely grated
- 14.8 ml garlic, minced or pressed
- black pepper, freshly ground
Let's Cook
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Step 1.
Prepare the All-Purpose Eggless Dough according to the instructions on the referenced page, or set out 60 store-bought gyoza skins. Keep them covered with a damp towel to prevent drying.
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Step 2.
In a large bowl, combine 1 pound finely chopped napa cabbage with 2 tablespoons kosher salt. Squeeze the cabbage firmly with your hands for 1 to 2 minutes until it releases liquid and wilts. Set aside for 15 to 20 minutes to continue releasing moisture.
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Step 3.
In another large bowl, combine 1½ pounds ground pork, ¾ cup chopped garlic chives, 2½ tablespoons minced or grated fresh ginger, 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1½ teaspoons toasted sesame oil, ⅛ teaspoon black pepper, and 1 teaspoon sugar. Stir with a spoon or your hands until evenly mixed.
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Step 4.
Drain the salted cabbage in a colander and rinse under cold water until it reaches your desired saltiness (it should taste slightly oversalted on its own). Squeeze out as much liquid as possible, then add the cabbage to the pork mixture. Mix by hand or with a spoon until thoroughly combined.
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Step 5.
Cover the filling bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (or up to overnight) to allow flavors to meld.
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Step 6.
While the filling chills, prepare the dipping sauce of your choice (gyoza sauce, soy-lime, sambal, or chili oil) and set aside.
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Step 7.
Form the dumplings: Place a rounded teaspoon of filling in the center of each skin. Moisten the edges with water, fold into a crescent shape, and pleat the edge to seal. Place formed dumplings on a parchment-lined tray, not touching, and cover with a damp towel.
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Step 8.
Pan-fry the dumplings: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place dumplings flat-side down in a single layer, not touching. Cook for 2 to 3 minutes until the bottoms are golden brown. Add ¼ cup water, immediately cover, and reduce heat to medium. Steam for 3 to 4 minutes until the wrappers are translucent and filling is cooked through. Uncover and cook for 1 to 2 minutes more to re-crisp the bottoms. Transfer to a plate and serve hot with the prepared sauce and garnishes like finely grated carrot, ginger, or sliced garlic chives.