Ingredients
Scale
- 1 lb ground pork
- 1/2 cup finely chopped Napa cabbage
- 1/4 cup finely chopped green onion
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
Instructions
- Step 1: In a large bowl, combine ground pork, Napa cabbage, green onion, garlic, soy sauce, mirin, sesame oil, and ginger. Mix well until all ingredients are thoroughly combined.
- Step 2: Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the pork mixture into the center of the wrapper.
- Step 3: Wet the edges of the wrapper with water using your fingertip. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges, crimping them gently to create a decorative edge if desired.
- Step 4: Heat a tablespoon of oil in a large skillet over medium-high heat. Arrange the gyoza in a single layer in the skillet. Cook for 2-3 minutes per side, until the bottoms are golden brown and crispy.
- Step 5: Add 1/2 cup of water to the skillet, cover, and reduce heat to medium-low. Steam the gyoza for 5-7 minutes, or until the water has evaporated and the filling is cooked through.
- Step 6: Remove the lid and cook for another minute or two to crisp up the bottoms further, if desired. Serve hot with your favorite dipping sauce (e.g., soy sauce, rice vinegar, chili oil).
Notes
- Store leftover smash gyoza in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover gyoza in a dry skillet over medium heat until heated through and crispy, or microwave for 1-2 minutes.
- Serve these crispy gyoza with a vibrant dipping sauce of soy sauce, rice vinegar, sesame oil, and a dash of chili garlic sauce for an extra kick.
- For extra juicy gyoza, lightly squeeze the pork mixture before filling the wrappers to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American