One day, as I watching some YouTube videos, I got the marvelous idea to make gyoza.
Mmmm, I thought to myself, I do know how to make them and I haven’t done anything for my website in a while. Let’s do this!
So, as I gather my materials and start thinking about how I’m going to make these precious bite-sized delicacies, I notice one thing: the gyoza wrappers I usually use to make them were not in stock. Instead, there were some foreign, strange wrappers that I had to choose from.
What could go wrong, I thought to myself as I bought whatever wrappers were on the shelf, it’s not like one ingredient out of stock is going to make a difference.
Oh boy was I wrong. WAS I SO VERY WRONG.
When I tried wrapping and crimping the ends, the wrappers I had bought were too tough and I ended up not being able to form them into gyoza-shaped. But determined not to waste food, I still used the wrappers and ingredients… Thus, here’s a pork dumpling recipe. Haha!
The one gripe I have with making dumplings is the meticulous prep time. Everything that goes into the dumpling has to be super small, thus everything has to be almost practically minced. You should have seen my face when I was prepping, the pure excitement radiating from it (total sarcasm). But the end results are so tasty, it’s worth the effort!
Once the veggies are prepped, you add those in along with some seasonings and sauce to the meat and mix together.
Some recipes allow you to cook the meat inside the dumpling skin, but for this one, I recommend to cook the meat beforehand. It still stays moist and by cooking it, you eliminate the chance of accidentally under cooking the product.
Since I couldn’t make the gyoza-shaped I wanted, I opted for a star-shaped design. Isn’t it pretty? 🙂
Enjoy! <3 (I’ll also add how to make the dumpling/gyoza sauce in the recipe card, so don’t worry!)
- 1 package dumpling wrappers
- ⅓ c minced napa cabbage
- 1 T grated ginger
- ⅓ c minced onion
- ¼ c green onions, sliced thinly
- ½ lb ground pork
- 1 T soy sauce
- 1 T sesame oil
- Salt, Pepper, Garlic to taste
- Sesame Oil (for frying)
- Water (for steaming)
- ⅓ c soy sauce
- ⅓ c rice vinegar
- 1 T sesame oil
- 1 tsp sugar
- Once all veggies are prepped, put into a big bowl along with your pork, sauces, and seasonings. Mix well to incorporate.
- In a pan, cook mixed meat until fully cooked. Set aside to cool.
- To make dumplings: place ~1tsp of filling in the middle of each wrapper, dip fingers in water, wet the skin around the dumpling with your fingers, and close.
- After dumplings have been made, heat a pan with sesame oil just enough to cover the bottom of the pan. Let the pan get hot, then add dumplings.
- Fry for 1-2min, or until the bottom gets brown.
- Cover the bottom of the pan with water and place lid on top. Cook till skin is translucent ,about 5 min.
- Remove and let cool slightly. Serve with sauce.
- Add all ingredients together and mix well. Let sit in fridge until ready to use.