Ingredients
Scale
- 1/2 lb ground pork
- 1 cup finely shredded cabbage
- 1/2 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 gyoza wrappers (available in most grocery stores or Asian markets)
- 2 tablespoons vegetable oil (for frying)
- Water (for sealing gyoza)
Instructions
- Prepare the Filling:
- In a large bowl, combine the ground pork, shredded cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Assemble the Gyoza:
- Place a gyoza wrapper in the palm of your hand. Spoon about 1 tablespoon of filling into the center of the wrapper.
- Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Pinch and pleat the edges to seal the gyoza. Repeat with the remaining wrappers and filling.
- Cook the Gyoza:
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes, or until the bottoms are golden brown.
- Carefully add about 1/4 cup of water to the skillet and immediately cover with a lid. Let the gyoza steam for 5-7 minutes, or until the water has evaporated and the gyoza are cooked through.
- Serve:
- Remove the lid and cook for an additional 1-2 minutes to crisp up the bottoms. Transfer the gyoza to a serving plate and serve hot with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 20g
- Protein: 15g