Pork & Cabbage Gyoza

Easy freezer meal or snack.

40-50 gyoza
1 hour 9 minutes
Ethan Chlebowski

Ingredients

Filling

  • Ground pork
    454 g1 lb
  • Cabbage, minced
    200 g
  • Salt
    6 g
  • MSG
    3 g
  • Garlic, minced
    2 cloves
  • Fresh ginger, minced
    1 knob
  • Green thai chile, minced
    1

Wrapping

  • Gyoza wrappers
    40-50
  • Water

Dipping sauce

  • Soy Sauce
    3 parts
  • Rice Vinegar
    1 part
  • Sesame Oil
    .5 part
  • Scallions

Method

Step 1: Make the filling & sauce

First, add the chopped cabbage to a bowl and mix it with a sprinkle of salt. Let it sit for 10 minutes while you prepare the remaining ingredients.

Next, use a towel to remove the excess moisture from the salted cabbage. Return the cabbage to the bowl and add the ground pork, thinly sliced scallion, grated ginger, garlic, chile, salt, and MSG. Vigorously mix the filling with your hands until it becomes sticky and pasty, which will ensure a tight bind in the filling.

Mix together the sauce. Taste and adjust as needed.

Step 2: Fill the wrappers

Take a gyoza wrapper and add a small spoonful of the filling in the center of the wrapper. Dip your finger in water and circle the edge of the wrapper to wet it where we will now fold it.

Step 3: Fold the gyoza

Fold the wrapper in half straight to the center. Use your thumb and index finger to make 3 to 4 pleats on the right side of the centerfold, pressing each pleat tightly against the back of the wrapper. Repeat the process with 3 to 4 pleats on the left side of the centerfold. With the pleating done, press the pleats to seal the gyoza.

  • Note: The pleating is only done on one side of the wrapper. If you need a visual guide, check out the video in the sidebar.

Step 4: Sear & steam the gyoza

If making ahead and freezing: place the baking sheet of gyoza in the freezer for 30 to 60 minutes until thoroughly frozen before placing them in a bag or freezer-safe container. These can be cooked straight from frozen.

To cook, drizzle a thin layer of oil in a pan over medium heat. Once hot, add the gyoza and for 1-2 minutes until the bottom side is and crisp. Pour in some water and cover the pan with a lid to and finish cooking them through.

  • For fresh gyoza, steam for about 3 minutes; for frozen, 4 to 5 minutes. Remove the lid and let them cook for 1 more minute.

Transfer to a plate and serve with the dipping sauce.

“Imagine you want a quick snack or meal, but instead of a PB&J or bowl of cereal, you whip out some homemade gyoza from the freezer. Less than 10 minutes later, you have a crispy yet chewy gyoza bursting with aromatic flavor. Prep these dumplings ahead of time and this reality is yours.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories2918
248g
159g
177g

Show macros split into…

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FAQ

Are there other folding methods?

Yes - the above method is my preferred method of folding but here are two others:

Method 2: One direction pleat (more traditional) Fold the wrapper in half without touching the other side. Use your thumb and index finger to create pleats all going in one direction. With the pleating done, press the pleats to seal the gyoza. Note: The pleating is only done on one side of the wrapper.

Method 3: The taco curl (fastest) Fold the wrapper in half, sealing it all around the edge. Using your thumb and index finger of both hands, pinch the edge and form a V with your hands, then bring the base of your thumbs together to give the gyoza a slight curve.

Could I use other types of filling?

Yes! You could use ground chicken, turkey, or beef here. Pork is most commonly used. For a vegetarian option, try: grated carrots, minced mushrooms, firm tofu (with moisture squeezed out), Thai chiles, and minced onion.