Crispy Pork Gyoza Recipe Easy Pan Fried Dumplings to Try Today
This crispy pork gyoza recipe delivers golden, crunchy edges with a juicy, savory pork filling. Quick and easy to make, perfect for weeknights or sharing with friends.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 pieces (about 6-8 gyoza per serving, serves 4-5) 1x
- Category: Appetizer
- Cuisine: Japanese
Ingredients
Scale
- 1 pound (450g) ground pork (80/20 lean-to-fat ratio preferred)
- About 30 round gyoza dumpling wrappers
- 1 cup finely shredded cabbage
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Vegetable or canola oil for frying
- About ½ cup (120ml) water for steaming
- Optional dipping sauce ingredients: soy sauce, rice vinegar, chili oil, sesame oil
Instructions
- Prepare the filling: In a large mixing bowl, combine ground pork, shredded cabbage, chopped green onions, minced garlic, and grated ginger. Add soy sauce, sesame oil, salt, and pepper. Mix thoroughly until well combined (about 5 minutes).
- Assemble the gyoza: Place a dumpling wrapper on a clean surface. Moisten the edge with water. Spoon about 1 teaspoon of filling into the center. Fold the wrapper in half and pinch edges to seal, making small pleats if desired. Repeat until all filling is used (around 30 pieces).
- Heat your pan: Add 2 tablespoons vegetable oil to a non-stick skillet and warm over medium-high heat until shimmering but not smoking.
- Pan fry the gyoza: Place dumplings flat side down in the pan with space between each. Cook without moving for 2-3 minutes until bottoms are deep golden brown.
- Add water and steam: Carefully pour ½ cup water into the pan and immediately cover with a lid. Reduce heat to medium and steam for 5-6 minutes until water evaporates and dumplings are cooked through.
- Finish crisping: Remove lid and let any remaining water cook off. Fry for another 1-2 minutes to re-crisp the bottoms until shiny and crunchy.
- Serve warm: Transfer gyoza to a plate and serve with your favorite dipping sauce.
Notes
Do not overcrowd the pan to ensure even frying and steaming. Use a non-stick or well-seasoned pan to prevent sticking. Seal dumplings tightly with water to avoid leaks. Let gyoza rest a couple of minutes after cooking for flavors to meld. For gluten-free, use rice flour wrappers and tamari instead of soy sauce. Reheat leftovers by pan-frying to restore crispiness.
Nutrition
- Serving Size: 6-8 gyoza per servin
- Calories: 325
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
Keywords: crispy pork gyoza, pan fried dumplings, easy gyoza recipe, Japanese dumplings, pork dumplings, quick dinner, appetizer