Juicy pork Gyoza. Juicy pork Gyoza Easily made at home with wrappers from Asian super market. Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom. Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers.

Typical Japanese Gyoza is pan-frying, so juicy on the inside, crispy and golden brown outside. We'll teach you how to make Japanese Gyoza from scratch（we make Gyoza wrappers too）. The ingredients are minced pork, cabbage, Chinese chive and cabbage. You can have Juicy pork Gyoza using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Juicy pork Gyoza

Prepare 50 of sheets(280g) gyoza wrappers.
You need 400 g of minced pork.
Prepare 400 g of tender heart cabbage.
You need 120 g of spring onion.
It's 2 tsp of soy sauce*.
Prepare 2 tsp of sake (or white wine)*.
It's 2 tsp of mirin*.
It's 2 tsp of sesame seed oil*.
Prepare 2 tsp of minced garlic*.
You need 1.5 tsp of grated ginger*.
It's 2 tsp of salt (for the cabbage).
It's of salt, pepper.
It's 2 tbsp of vegetable oil.
Prepare 150 ml of water.

We wrap them with thin Gyoza wrappers and pan-fry crisply. Pork Gyoza ( ぎょうざ in Japanese) are dumplings usually made of minced pork and vegetables wrapped in a thin dough. The cooking method involves frying then steaming until the bottoms until crispy and golden and the tops are soft, translucent and tender. japanese dumplings, filled with juicy pork and fresh vegetables. Our Gyoza is the true taste of Japan.

Juicy pork Gyoza instructions

Cut off the hard centre part of the cabbage and chop into small pieces or use the food processor. Chop the spring onion into similar size, add to the cabbage and mix with salt. Let it sit for about 5 min till the moisture comes out..
Mix the ingredients marked with *, to be used as the seasoning of the pork..
Add a pinch of salt, pepper and the * mixture to the pork. Mix well..
Squeeze out the excess water from (1) and add the vegetables to the pork. Mix well..
Place a spoon of the filling in the centre of the gyoza wrap. Spread a dash of water on the edges with your finger. Fold the wrap in half then make 5-6 folds on one side to create the gyoza shape. Lightly dust a plate with flour and place the gyoza..
Heat a non stick pan in high heat and set the gyoza neatly. No oil is required at this point. Cook with out stirring until the surface is lightly colored..
Pour in water, place the lid immediately and shimmer in mid heat for aprox. 5min until the water has evaporated..
Take the lid off, pour in the vegetable oil from the top and cook couple of minutes more until the gyoza is dry and crispy. When done, use a turner to scrape off from the pan and tip them over to a large plate in one go!.

We use juicy tender pork, fresh vegetables and our family spicemix to make this great tasting Japanese Gyoza pork. Grandma's Pork Gyoza These gyozas are fully flavoured with juicy pork and spices that come out straight from Grandma Wok's kitchen. Ground pork and Cabbage or Wombok are traditionally the main ingredients, but if you decide to use different ingredients, the name will change too! For example, they can be also be called Ebi Gyoza (for shrimp), or Yasai Gyoza (for vegetables). Mo ~ We tried Gyoza wrappers, but they seemed to glue-y.