Recipe courtesy of Food Network Kitchen

Pork Gyoza

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First pan-frying and then steaming gives these Japanese dumplings their signature crispy bottoms and tender tops and guarantees the pork and cabbage filling stays juicy.
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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Ingredients

Directions

  1. In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping.