Name: Gyoza (Japanese Dumplings) (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 24 dumplings
Cuisine: Japanese
Ingredients: 24 Round gyoza wrappers; 1/2 pound Ground pork; 2 Green onions-thinly sliced; 1 tablespoon Garlic-minced; 1 teaspoon Ginger-minced; 1 tablespoon Soy sauce; 1 teaspoon Sesame oil; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 2 tablespoons Soy sauce; 1 tablespoon Rice vinegar; 1 teaspoon Sesame oil; 1 tablespoon Vegetable oil; 1/4 cup Water

Recipe tier

Gyoza Wrappers
24 24 Round gyoza wrappers
Pork Filling
1/2 pound 225 Ground pork
2 2 Green onions-thinly sliced
1 tablespoon 15 Garlic-minced
1 teaspoon 5 Ginger-minced
1 tablespoon 15 Soy sauce
1 teaspoon 5 Sesame oil
1/2 teaspoon 2.5 Salt
1/4 teaspoon 1.25 Black pepper
Dipping Sauce
2 tablespoons 30 Soy sauce
1 tablespoon 15 Rice vinegar
1 teaspoon 5 Sesame oil
For Cooking
1 tablespoon 15 Vegetable oil
1/4 cup 60 Water

Equipment

Medium mixing bowl
Small mixing bowl
Large non-stick skillet
Spatula

Instructions

🎙️ Cook with voice coach

In a medium bowl, combine all Pork Filling ingredients. Mix well until thoroughly combined.
To assemble the gyoza, place a small spoonful of the filling (about 1-1.5 teaspoons) in the center of a gyoza wrapper. Moisten the edge of half the wrapper with water.
Fold the wrapper in half, creating a half-moon shape. Pleat one side of the wrapper to seal the dumpling, pressing firmly to ensure no air pockets.
Repeat with the remaining wrappers and filling.
In a small bowl, whisk together all Dipping Sauce ingredients.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Carefully place the gyoza in the skillet in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully add the water to the skillet (it will steam), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
Remove the lid and increase the heat slightly to allow any remaining liquid to evaporate. Cook for another minute until the bottoms are crispy again.
Serve immediately with the dipping sauce.