Japanese pan-fried dumplings with pork and cabbage. Crispy bottom, soft top.
Gyoza came to Japan from Chinese jiaozi after WWII. Japanese gyoza are thinner-skinned than Chinese versions.
Nira (garlic chives) is traditional; regular chives substitute. Frozen gyoza keep well; freeze on sheet before bagging.
Ingredients
Scale
Measurement units
- Green cabbage, finely chopped
- Salt (for cabbage)
- Ground pork
- Scallions, minced
- Nira (garlic chives) or regular chives, minced
- Garlic cloves, minced
- Fresh ginger, grated
- Soy sauce (for filling)
- Sesame oil
- Sake
- White pepper
- Round gyoza wrappers
- Vegetable oil (for frying)
- Water (for steaming)
- Soy sauce (for dipping)
- Rice vinegar
- Chili oil (optional)
Ingredients
Scale
Measurement units
- Green cabbage, finely chopped
- Salt (for cabbage)
- Ground pork
- Scallions, minced
- Nira (garlic chives) or regular chives, minced
- Garlic cloves, minced
- Fresh ginger, grated
- Soy sauce (for filling)
- Sesame oil
- Sake
- White pepper
- Round gyoza wrappers
- Vegetable oil (for frying)
- Water (for steaming)
- Soy sauce (for dipping)
- Rice vinegar
- Chili oil (optional)
Instructions
Prepare the cabbage and make filling
Prepare the cabbage and make filling
Fold the gyoza
Fold the gyoza
Pan-fry the gyoza
Pan-fry the gyoza
Make the sauce and serve
Make the sauce and serve
Tomorrow's Meal
Crispy Gyoza Fried Rice
Leftover gyoza chopped and crisped in a wok with day-old rice, soy, and fresh aromatics for a textured, umami-packed bowl
You'll need to pick up:
Cooked rice (day-old preferred)Soy sauceSesame oilGreen onionsGarlicGingerEggs (optional)Oil for wok cooking
Quick overview:
- 1.Chop leftover gyoza into bite-sized pieces (keep filling and wrapper together)
- 2.Heat 2 tablespoons oil in wok or large skillet over high heat
- 3.Add minced garlic and ginger, cook 30 seconds until fragrant
- 4.Add day-old rice, breaking up clumps, stir-fry 2-3 minutes
- 5.Push rice to side, scramble eggs if using, then mix in
- 6.Add chopped gyoza pieces, toss to distribute throughout
- 7.Drizzle soy sauce and sesame oil, toss to coat evenly
- 8.Cook 2 minutes until gyoza pieces are heated through and slightly crisped
- 9.Finish with sliced green onions, serve immediately
Before you cook
Cook notes
- • Gyoza came to Japan from Chinese jiaozi after WWII.
- • Japanese gyoza are thinner-skinned than Chinese versions.
- • Nira (garlic chives) is traditional; regular chives substitute.
- • Frozen gyoza keep well; freeze on sheet before bagging.
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