Snack · 30 min · japanese

Pan-Fried Pork Gyoza

✓ USDA-verified nutrition data

Ingredients

• 10 Gyoza wrappers
• 6 oz Ground pork
• 1/2 cup Napa cabbage
• 1 tsp Ginger
• 1 tbsp Soy sauce

Steps

1. Finely mince the napa cabbage and sprinkle it with 1/2 teaspoon of salt; rest 10 minutes, then squeeze out all the liquid in handfuls so the filling doesn't turn soggy.
2. In a medium bowl, combine the ground pork, squeezed cabbage, grated ginger, and soy sauce; mix with your hands just until blended — overmixing makes the filling dense.
3. Set out a small bowl of water and the gyoza wrappers under a damp towel so they don't dry out while you work.
4. Place 1 tablespoon of filling in the center of a wrapper, wet the edge with your fingertip, and fold it in half into a half-moon.
5. Pinch 4 to 5 small pleats along the front edge, pressing firmly to seal; set the finished gyoza flat-side down on a floured tray.
6. Heat 1 tablespoon of neutral oil in a large nonstick skillet over medium-high heat and arrange the gyoza in a single layer.
7. Fry 2 minutes undisturbed until the bottoms are golden brown, then pour in 1/3 cup of water and immediately clamp the lid on to steam for 5 minutes.
8. Remove the lid and cook 2 more minutes until the water evaporates and the bottoms re-crisp to a deep golden crust; slide onto a plate crisp-side up and serve hot with dipping sauce.

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