Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.

PRINT RECIPE ▶ http://bit.ly/GyozaRecipe

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces

Ingredients:

1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)

Filling:

¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1" = 2.5 cm) (fresh, grated)

Seasonings:

1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper

Dipping Sauce:

1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)

Instructions with step-by-step pics ▶ http://bit.ly/GyozaRecipe


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