Pan-Fried Gyoza

Pan-Fried Gyoza

Homemade gyoza is beyond comparison It's convenient if you make tons and freeze them.

Ingredients: Makes 50

Gyoza skins
Ground pork
250 g
Chinese cabbage
1/8 head
Garlic chives
1 bag
3 cloves
2 cloves
★ Cooking sake
1 tablespoon
★ Soy sauce
1 tablespoon
★ Katakuriko
2 tablespoons
★ Black pepper
To taste
Vegetable oil
As needed
Sesame oil
As needed


1. Mince the Chinese cabbage and massage with salt. Set aside for 15 minutes, then squeeze out excess water.
2. Chop the Chinese chives finely. Grate garlic and ginger.
3. Combine the pork, Chinese cabbage, Chinese chives, ★ condiments, garlic, and ginger in a bowl and mix everything together with your hands.
4. Place the filling made in step 3 onto a gyoza skin. Wet the edges with your fingers, and make a few folds as you wrap it up.
5. If you freeze some of the gyoza in a zip-lock bag, it's preservable and very useful.
6. Heat vegetable oil in a frying pan, align the gyoza, and pan-fry until the skin is golden brown.
7. When the bottom of the gyoza turn brown, add boiling water to about 1/4 the height of the gyoza. Cover the pan and steam-fry for 3 to 4 minutes.
8. Remove the lid and let the water evaporate completely. Drizzle in some sesame oil from the edges of the pan. Cook over high heat until crispy, and serve.

Story Behind this Recipe

It reminds me of my childhood days when I helped my mother wrap up gyoza. Nothing's better than things homemade.