Pan-Fried Pork Gyoza

Ingredients

For the filling:

• 400g pork mince (not too lean)
• 150g cabbage, very finely shredded
• 1 tsp salt
• 3 spring onions, finely chopped
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp mirin
• 1 tsp sugar
• ½ tsp white pepper

To assemble:

• 30 gyoza wrappers (round, ~9cm)
• 2 tbsp vegetable oil
• 100ml water

For the dipping sauce:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp chilli oil (optional)

Method

1. Salt the cabbage and leave 10 minutes. Squeeze out as much water as possible — this is crucial, soggy cabbage = wet filling that won’t crisp.
2. Mix all filling ingredients in a bowl. Mix vigorously in one direction for 2 minutes — develops the protein so it binds.
3. Set up your wrapping station. Wrapper in palm, 1-1.5 tsp filling in centre.
4. Pleat the gyoza. Fold in half, then make 3-4 pleats along one side, pressing to seal. The flat side goes on the bottom, pleats face up.
5. Place on a tray lined with cling film or semolina. Don’t let them touch each other.
6. Heat oil in a non-stick pan over medium-high heat. Place gyoza flat-side down, leaving gaps between each.
7. Fry 2-3 minutes until the bottoms are deep golden.
8. Add the water (it will sizzle and steam aggressively). Cover immediately and reduce heat to medium.
9. Steam 4-5 minutes until the water evaporates and the gyoza are cooked through.
10. Remove lid, increase heat for 30 seconds to re-crisp the bottoms.
11. Serve with dipping sauce, pleated-side up.

Tips

• Squeeze the cabbage — wet filling is the #1 reason gyoza go soggy. Salt it, wait, squeeze hard.
• Don’t overfill — 1 to 1.5 tsp max. More and they burst when you pleat.
• The pleating is cosmetic — even half-moon shapes taste the same. Don’t stress pretty folds.
• Freeze on a tray first, then bag — keeps them from sticking together. Cook from frozen, just add 1 minute to the steam time.
• Make a double batch — they’re labour intensive, freeze the rest raw. Future you will be grateful.