Deliciously Homemade: The Best Gyoza Pork and Cabbage Dumplings
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Experience the satisfaction of homemade The Best Gyoza (Japanese Pork and Cabbage Dumplings) bursting with flavor and charm.
Ingredients
Instructions
How to Make The Best Gyoza
In a large bowl, mix the finely minced Napa cabbage with kosher salt. Let it sit for about 30 minutes to draw out excess moisture.
After 30 minutes, squeeze out the excess liquid from the cabbage. Combine the drained cabbage with ground pork, white pepper, minced garlic, ginger, scallions, and sugar. Mix well.
Take a dumpling wrapper and place a small spoonful of the filling in the center. Wet the edges with a little water and fold to seal.
In a pan, heat vegetable or canola oil over medium heat. Add the dumplings, cooking until the bottoms turn golden brown, about 4-5 minutes.
Carefully add a splash of water to the pan, then cover to steam the dumplings until they’re cooked through, about 6-8 minutes.
In a small bowl, combine rice vinegar, soy sauce, and chili oil. Mix well to prepare your dipping sauce.
Nutrition
- Serving Size
- 1 dumpling
- Calories
- 150 kcal
- Carbohydrate Content
- 15 g
- Protein Content
- 10 g
- Fat Content
- 8 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 30 mg
- Sodium Content
- 300 mg
- Fiber Content
- 1 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 5 g
