Gyoza (Japanese Dumplings)
You will absolutely love these Japanese pan-fried and steamed pork dumplings. The ingredients are simple and consist of ground pork, green onions, cabbage, ginger, garlic, soy sauce, rice vinegar, and delicate wonton wrappers.
Ingredients
Dumplings
- 26 square wonton wrappers
- 3/4 pound ground pork
- 1/3 cup green onions chopped
- 1 cup cabbage finely chopped
- 2 garlic cloves minced
- 1/4 teaspoon ginger paste
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup water for each batch
- sesame seeds for garnish
Dipping Sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1/4 teaspoon ginger paste
- 1 teaspoon honey
- 1 teaspoon teriyaki
- sesame seeds for garnish
Instructions
Dumplings
- In a large bowl combine the ground pork, green onions, cabbage, minced garlic, ginger paste, soy sauce, rice vinegar, and salt.
- Place one wonton wrapper on a cookie sheet. Place a small spoonful of filling onto the center of the wonton.
- Fill a small bowl with water. Dip one finger into the water and gently trace all four edges of the wonton wrapper with your finger, slightly wetting the dough. This will help create a seal for the filling.
- Fold the dumpling by placing two of the opposing pointed edges together forming a triangular shape. Gently pinch the edges together with your thumb and your pointer finger.
- Next, wet your pointer finger and thumb on both hands. Create a pleat on the right side by holding the dumpling in your left hand and pleating using your pointer finger and thumb on your right hand. Keep pleating until you reach the point at the top of the dumpling. To create the pleat on the left side of the dumpling use your right hand to hold the dumpling steady and pleat using your pointer finger and thumb on your left hand.
- Repeat with the other 25 dumplings. Spread them out on a cookie sheet so that they do not touch.
- When you are down to a few dumplings left to fold, preheat a pan over medium heat with oil. Set the pan's lid aside, you will need it later to help steam the dumplings.
- How many batches you make at a time, depend on the size of your skillet. I used a large electric fry pan which made it easy to cook the dumplings in two batches.
- Once the pan is heated, place your first batch into the pan. Leave adequate space between each dumpling so that they do not touch.
- Pan fry each dumpling for about 2 1/2 minutes on each side or until they are golden brown.
- Pour approximately 1/4 cup of water into your pan so that the bottom of the pan is covered with water. Put the lid onto the pan and steam the dumplings for about four and a half minutes until the inside filling is cooked through.
- While the last batch of dumplings are steaming, make the dipping sauce.
- Garnish dumplings with chopped green onions and sesame seeds.
Dipping Sauce
- In a small bowl whisk together the soy sauce, rice vinegar, ginger paste, honey, and teriyaki. Pour the sauce into a decorative bowl and sprinkle with sesame seeds.
