The Best Pork and Vegetable Gyoza Recipe

The Best Vegetable and Pork Gyoza Recipe

One of my favorite dishes to order at restaurants is pork and vegetable gyoza. Crispy pork dumplings that have been pan fried to a golden perfection, especially when dipped in soy sauce. I decided that since gyoza is one of my favorite foods, I need to discover my own version that I could make at home.

My recipe for pork and vegetable gyoza, is simple, delicious, and fun. I use ground pork and cabbage as my main ingredients, along with a delicious sauce that gives these gyoza that restaurant flavor! My favorite time to make these is for a gathering, when I can get help in the kitchen for the process of rolling and frying the gyoza. I hope you and your friends give this recipe a try and love them as much as I do.

Common Questions For Pork and Vegetable Gyoza:

What is Pork and Vegetable Gyoza Made Of?

• The wrappers for gyoza are wheat based dough that is in the shape of either a circle or a square. You can find wrappers for dumplings or gyoza at most grocery stores. Check the frozen section if you can not find them in the refrigerated section.

• The pork in pork gyoza is a minced pork meat. I use 1 pound of ground pork that is unseasoned. If you do not want to use pork, ground chicken works well, and ground tofu can be a substitute.

• Once minced, the pork is combined with cabbage, carrot, and seasoning. Pork gyoza is simple in ingredients, but complex in flavor.

• The vegetables are the cabbage and carrots. Both are naturally sweet and when blitzed have incredible flavor.

Can I Freeze Pork Gyoza?

• A package of wrappers can contain quite a few, and it can be difficult to get through all of them in an entire sitting. 1 pound of pork can make around 40 gyoza. If you find that is too many, you can freeze the pre-rolled gyoza in a freezer safe container or bag. Do not refrigerate the gyoza or the liquid from the pork and vegetables will make your dough wrappers a soggy mess.

• If re-heating gyoza after being frozen, simple place the frozen gyoza in a pan with some oil on low heat and cover with a lid to steam the gyoza, about 4 minutes. Remove the lid and add more oil if the pan is dry to crisp the gyoza, about 7-8 minutes, rotating them throughout.

What Makes Gyoza Taste So Good?

• The secret may be in the sauce for why gyoza tastes so good. With Umami rich ingredients like soy sauce, sesame oil, garlic, and oyster sauce the meat is well seasoned. When cooked and dipped in a simple gyoza dipping sauce, the flavors are highlighted.

• The texture of the meat mixture is also important to flavor. I use a food processor to get the meat and vegetables to a smooth paste. If you do not have a food processer, use your hands to work the meat mixture together with the vegetables. Also make sure cut the carrots and the cabbage much smaller so that they easily mix if you are doing so by hand.

• I like to make a couple dipping sauces for pan fried gyoza. Simple soy sauce, soy sauce combined with rice vinegar, and soy sauce combined with chili garlic sauce. What is your favorite combination? Let me know in the comments below!

What Do Pork and Vegetable Gyoza Go With?

• Gyoza tastes so great on its own, but can taste even better when paired other yummy foods.

• Try it with my favorite Fried Rice recipe! A classic fried rice recipe that has bacon and edamame and could definitely use a gyoza on top.

• Try it with my Flank Steak in Soy Marinade! A delicious steak recipe that uses similar notes as the gyoza sauce and would be a great pairing.

• Try it with my Green Cabbage Slaw Salad recipe! A salad with ginger, garlic, and soy dressing would go wonderful with the gyoza! This salad recipe is incredible and I actually came up with it because I had so much leftover green cabbage from making gyoza!

• You can whip up a quick dipping sauce for these gyoza by combing soy sauce, rice vinegar, and a little maple syrup! It is sweet and tangy and the perfect addition.

Tips For Veggie and Pork Gyoza Assembly and Cooking:

• I am by no means good at folding gyoza, or even proficient. These tips are what I find works for me. Find your own rhythm and let me know in the comments below how you get folding!

• It helps to re-pinch the gyoza wrappers with a little water on your hands if you find they are not sticking together. You can even put an extra bowl of water in your assembly line to make it easy for yourself.

• I buy pre-made dumpling wrappers from HMart for my gyoza. Hand making wrappers can be tedious to get the thickness right, and store-bought ones come in large count packages that are perfect for parties. If you do not use all your wrappers, I have left unused wrappers in the fridge for up to 1 week or have even refrozen them.

• Many methods of cooking gyoza start with a little water in a pan to quick steam the gyoza, and then oil is added to crisp them. I separate these steps by boiling my gyoza, draining them, and then pan frying them in oil. This helps eliminate splatter in your kitchen. Water may still release from the gyoza, so be careful when cooking them!

Recipe for Vegetable and Pork Gyoza

• 1 package dumpling wrappers, see notes above
• 1 lb ground pork You can also use ground chicken!
• 1 small carrot, lightly chopped
• 1/3 cup green cabbage, shredded. You can also use red or nappa cabbage.
• 1 bunch green onion (3-5 stalks). Green onion tastes the best but you can use red onion or even a shallot.
• 3 Tbs soy sauce Plus more for serving!
• 1 Tbs gochugaru powder This is a Korean red pepper spice that adds so much flavor! It is mostly full of umami and is not a super spicy ingredient.
• 1 Tbs sesame oil You can finish the cooked gyoza with a drizzle of sesame oil for extra flavor.

 Directions to Make Pork and Vegetable Gyoza:

1. Prepare the Meat and Vegetable Mixture:

   1. To a food processor, add the meat, cabbage, and carrot. Blitz until a paste-like consistency forms.

   2. Add in the seasonings: sesame oil, soy sauce, gochujang, and oyster sauce. Blitz until incorporated. You may have to scrape the sides down to make sure the meat mixture is well mixed.

   3. To taste test your meat: heat a skillet over medium heat, and add a small amount of you mixture. Cook through and give it a try. Adjust soy, garlic, spice ect. at this stage before rolling the mixture into all your wrappers.

2. Assemble The Gyoza

   1. Form an assembly line so that creating your gyoza is easy. On one end place a bowl of water, then the wrappers, then the meat mixture, and then an empty plate to collect the folded gyoza.

   2. To a wrapper, dip your finger in water and run the water along one side of the wrapper.

   3. To the wrapper add 1 tsp (or as much that will fit) of meat mixture to the center.

   4. Fold the wrapper over the meat, bringing the dry side of the wrapper against the wet side and pinching them together. The meat should not ooze out at this point. If you find you have too much, I recommend unwrapping, and removing some before continuing.

   5. Starting on one side of the folder gyoza, make a small fold and then pinch together. Work your way across the wrapper until you have about 5 folds, pinching as you go.

   6. Continue until you run out of meat meat mixture or stamina for making gyoza!

3. Cook the Gyoza

   1. Bring a pot of water to boil.

   2. At the same time, heat a skillet over medium heat with enough oil to cover the bottom, about 3-4 Tbs depending on size of your pan.

   3. When the water is boiling, add 5-6 gyoza, careful not to over crowd them. Allow the gyoza to cook until they begin to float to the top, about 2-3 minutes. Remove from the pot and let drain on a plate with a kitchen towel or paper towel.

   4. Add the the hot skillet and allow to crisp, about 3-4 minutes per side.

   5. Continue to cook the gyoza in batches until all have been crisped. Adding more oil to the skillet as needed.

   6. Serve with any sauce (see notes above) and enjoy!

Print

With ImageWithout Image

The Best Vegetable and Pork Gyoza Recipe

Yield: 40

Author: Merritt Allen

Prep time: 35 MinAssembly Time: 25 MinTotal time: 1 Hour

These delicious pockets of pork and vegetables are filled with umami flavor! Pan fried to until perfectly crispy and then dipped in a soy based sauce, these Gyoza will be a regular party treat!

Ingredients

Pork and Vegetable Gyoza

• 1 package dumpling wrappers, see notes above
• 1 lb ground pork
• 1 small carrot, lightly chopped
• 1/3 cup green cabbage, shredded
• 1 bunch green onion (3-5 stalks)
• 3 Tbs soy sauce
• 1 Tbs gochugaru powder
• 1 Tbs sesame oil

Instructions

Make the FIlling

1. To a food processor, add the meat, cabbage, and carrot. Blitz until a paste-like consistency forms.
2. Add in the seasonings: sesame oil, soy sauce, gochujang, and oyster sauce. Blitz until incorporated. You may have to scrape the sides down to make sure the meat mixture is well mixed.
3. To taste test your meat: heat a skillet over medium heat, and add a small amount of you mixture. Cook through and give it a try. Adjust soy, garlic, spice ect. at this stage before rolling the mixture into all your wrappers.

Assemble and Cook the Gyoza

1. To a wrapper, dip your finger in water and run the water along one side of the wrapper.
2. To the wrapper add 1 tsp (or as much that will fit) of meat mixture to the center.
3. Fold the wrapper over the meat, bringing the dry side of the wrapper against the wet side and pinching them together. The meat should not ooze out at this point. If you find you have too much, I recommend unwrapping, and removing some before continuing.
4. Starting on one side of the folder gyoza, make a small fold and then pinch together. Work your way across the wrapper until you have about 5 folds, pinching as you go.
5. Continue until you run out of meat meat mixture or stamina for making gyoza!
6. Bring a pot of water to boil.
7. At the same time, heat a skillet over medium heat with enough oil to cover the bottom, about 3-4 Tbs depending on size of your pan.
8. When the water is boiling, add 5-6 gyoza, careful not to over crowd them. Allow the gyoza to cook until they begin to float to the top, about 2-3 minutes. Remove from the pot and let drain on a plate with a kitchen towel or paper towel.
9. Add the the hot skillet and allow to crisp, about 3-4 minutes per side.
10. Continue to cook the gyoza in batches until all have been crisped. Adding more oil to the skillet as needed.
11. Serve with any sauce (see notes above) and enjoy!

Notes

Preparation and cook time will vary depending on how many Gyoza you decide to roll and how many batches it takes to cook them.

Nutrition Facts

Calories

67.87

Protein

3.21 g

Carbs

6.88 g

Fat

2.95 g

Sodium

150.46 mg

itsbetterwithbutter.com/appetizers-and-sides/homemade-pork-and-vegetable-gyoza-recipe

Gyoza, Pork dumplings, pan fried gyoza, homemade gyoza, gyoza dipping sauce

dinner, snack

Asian

Did you make this recipe?

Tag @itsbetter_withbutter on instagram and hashtag it itsbetter_withbutter