Crispy Gyoza (Pan-Fried Dumplings)
Master the legendary Japanese ‘Haneda’ (wings) technique to get a perfectly juicy pork dumpling with a spectacular, shatteringly crisp lace bottom.
Ingredients
- 20 Gyoza wrappersn150g Ground porkn1 cup Nappa cabbage
- finely minced and squeezed of watern2 tbsp Green onions
- mincedn1 tsp Grated garlicn1 tsp Grated gingern1 tsp Soy saucen1 tsp Sesame oiln1/2 tsp Saltn1 tsp Cornstarch dissolved in 1/2 cup water for the crispy wingnCooking oil and chili oil for dipping
Instructions
- Step 1: In a large bowl, vigorously mix the ground pork, minced cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and salt until it forms a sticky paste.nStep 2: Place a gyoza wrapper in your hand, wet the edge with water, put 1 tsp of filling in the center, and fold, creating 5-6 pleats along one side.
- Press firmly to seal.nStep 3: Heat 1 tbsp of cooking oil in a non-stick frying pan over medium heat.
- Arrange the gyoza in a circular or parallel pattern and fry for 2 minutes until bottoms are light gold.nStep 4: Pour the cornstarch-water mixture directly into the pan around the dumplings.
- Cover with a lid immediately and steam on medium-low heat for 5 minutes until the wrappers are translucent.nStep 5: Remove the lid.
- Continue cooking uncovered for 2-3 minutes until all moisture evaporates and a beautiful, crispy, lace-like golden brown sheet forms.
- Invert carefully onto a plate.
Notes
“💡 Omotenashi Tip: Squeezing out the excess moisture from the salted cabbage prevents your gyoza filling from turning soggy and tearing the wrappers!”
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