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pan-fried gyoza dumplings in a wide horizontal shot, golden crispy bottoms arranged in a row on a plate with a small dipping dish, garnished with sesame seeds, set on a dark table, warm light, shallow depth of field, landscape orientation

Gyoza Dumplings

Pork and cabbage dumplings with a savory filling are pan-fried to a crisp and then steamed to perfection for an ideal texture.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 24 gyoza wrappers
  • 1/2 lb ground pork
  • 1 cup cabbage finely chopped
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil

Method
 

  1. Mix the pork, cabbage, garlic, soy sauce, and sesame oil into a filling.
  2. Place a spoonful in each wrapper, wet the edges, and pleat to seal.
  3. Heat oil in a skillet and fry the dumplings flat-side down until golden.
  4. Add a splash of water and cover to steam for 4 to 5 minutes.
  5. Uncover and cook off the water so the bottoms crisp up again.

Notes

Don't overfill or the wrappers will tear when you pleat them.