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Recipe courtesy of Food Network Kitchen

Pork Gyoza

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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.
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Ingredients

2 scallions, minced

1 cup finely chopped green cabbage

1 tablespoon minced ginger

1/2 pound ground pork

Salt

1 egg white

3 tablespoons vegetable oil

1 package wonton skins

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.

Categories:

Asian Appetizer Appetizer Asian Japanese Recipes Cabbage Recipes Pork Recipes for a Crowd

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6 Reviews
Add Your Review

michellestuart

This was the first time I've made Gyoza and my husband and I were a tiddly bit disappointed. There was way to much ginger in this and it overpowered all the other flavors. I'm a really big fan of Costco's ling ling Pot stickers. This is a salvageable recipe. Next time I will use a lot less or no ginger and will try ground chicken instead of pork.

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