Crisp-bottomed dumplings with juicy pork and cabbage filling. Steam-fried to perfection.
45 minTotal time
4Makes
4Steps
JapaneseCuisine
Method
- Prep
Make filling
Squeeze excess water from salted cabbage. Mix with pork, spring onion, garlic, ginger, soy and sesame oil.
Why: Dry cabbage prevents soggy dumplings.
Cook from here - Prep
Fill and pleat
Place 1 tsp filling in each wrapper, pleat and seal tightly.
Why: Tight seals prevent bursting during cooking.
Cook from here - Finish
Steam-fry
Fry in oiled pan until bottoms golden. Add water, cover and steam 5 minutes.
Why: Steam-fry gives crisp bottom and tender top.
Cook from here - Serve
Serve
Serve immediately with soy-vinegar dipping sauce.
Why: Gyoza are best eaten hot and crisp.
Cook from here
Chef's tip
Freeze extra gyoza on a tray before bagging — cook from frozen with extra steam time.
