dinner · dairy-free
Pork and cabbage gyoza
Pan-fried dumplings with crisp golden bottoms and a juicy ginger-garlic filling.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Salt the cabbage, wait 10 minutes, then squeeze dry.
-
2
Mix with pork, scallions, ginger, garlic, soy and sesame oil.
-
3
Spoon filling onto each wrapper, wet the edge and pleat one side to seal.
-
4
Fry flat-side down in oil until golden, add 80 ml water, cover and steam 5 minutes until the filling reaches 71°C (160°F), then uncover until crisp again.
-
5
Serve with soy, vinegar and chili oil.
