The appetizer, From around the world
Pork gyoza
Pork gyoza are Japanese dumplings filled with pork, cabbage, and ginger, serving 6 as a starter or shared appetizer. They take 45 minutes of active work, get shaped in the morning, and cook at the last minute. Difficulty is medium, cost is about €1.60 per person, and the key is pressing the cabbage dry and watching the steam step closely.
Golden and crisp on one side, soft and steamy on the other, Japanese dumplings you dip in a tangy soy sauce and that vanish within minutes.
- For
- 6 people
- Work
- 45 min
- Total time
- 1 h 10
- Prep
- Prepared the same day
- Difficulty
- Medium
- Cost per person
- €1.60
- Calories per person
- 250 kcalcalculated by Kiloach, your weight coach
A gyoza plays with two textures in one bite, a crisp golden bottom sitting under a soft, steamed top, wrapped around a pork filling perfumed with ginger and garlic that stays juicy thanks to well pressed cabbage. A tangy soy dipping sauce, spiked with a drop of chili oil for anyone who wants it, lifts every bite without covering up the flavor.
This is a dish that works well for a casual shared appetizer spread, where everyone picks one up, dips it, and reaches for another. It fits a relaxed dinner with friends just as easily as a family meal where kids love helping you fold the dumplings. Serve it year round, as a starter for an Asian inspired menu or as the centerpiece of a generous appetizer spread.
The schedule
What happens when, so you can be with your guests instead of in the kitchen.
- The day before Nothing to do
- The same day 4 steps, 1 h
- Before the guests arrive 1 step, 3 min
- When it's time to serve 1 step, 10 min
In the morning, chop the cabbage, mix the filling, and shape all the gyoza, then keep them in the fridge under a cloth. Just before your guests arrive, prepare the small bowls of tangy soy dipping sauce. At serving time, pan fry the gyoza in two batches if your pan is small, so every piece stays crisp.
The ingredients
Pantry
- Gyoza wrappers 36
- Soy sauceoften in the pantry 5 tbsp
- Sesame oiloften in the pantry 1 tbsp
- Neutral oiloften in the pantry 3 tbsp
- Rice vinegar or cider vinegaroften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
Butcher
- Ground pork 300 g
Fruits and vegetables
- Napa cabbage or white cabbage 200 g
- Chives or green onions 1 bunch
- Fresh ginger 20 g
- Garlic 2 cloves
Allergens Gluten, Soy, Sesame
The recipe, moment by moment
The same dayDuring the day, whenever you get a moment.
-
Finely chop the cabbage, salt it, let it sit for ten minutes, then press it hard in a kitchen towel. 15 min
Press the cabbage firmly with your hands, leftover water will make the filling soggy and tear the wrapper.
-
Mix the pork, cabbage, chopped chives, grated ginger and garlic, two tablespoons of soy sauce, and the sesame oil. 10 min
Stir the filling in one direction only, it turns sticky and stays compact once cooked.
-
Place a spoonful of filling on each wrapper, wet the edge, fold into a half moon, and pinch while pleating. 30 min
Don't overfill, a heaping teaspoon is enough and the wrapper closes properly.
-
Arrange the gyoza close together on a floured tray and keep them in the fridge, under a cloth. 5 min
Lightly flour the tray, the wrappers won't stick and the gyoza lift off easily.
Before the guests arriveThe last hour, right before the doorbell rings.
-
Mix three tablespoons of soy sauce and the vinegar in small bowls for the dipping sauce. 3 min
Add a few drops of chili oil for anyone who likes it spicy.
When it's time to serveThe final touches, right in front of your guests.
-
Pan fry the gyoza in the neutral oil for five minutes, add a splash of water, cover, and let them steam until the water evaporates. 10 min
Cook in two batches if needed, crowded gyoza won't turn golden.
Our tips to get it right
- Wet the edge of each wrapper well before folding it, otherwise the pleats open during cooking and the filling leaks into the pan.
- Use a heavy bottomed pan with a tight fitting lid, the steam needs to stay trapped to cook the wrapper through without drying it out.
- Plan on about 6 gyoza per person as a shared appetizer, a bit fewer if other dishes follow in the menu.
The variations
- Swap the ground pork for ground chicken or turkey for a milder filling, the cooking time stays the same.
- For a vegetarian version, replace the pork with finely chopped mushrooms and crumbled tofu, pressed well to remove extra water.
- To go faster with kids helping, fold simpler gyoza by just closing the wrapper into a half moon shape without pleating the edge.
What to serve it with
- Tangy soy dipping sauce with chili oil
- Vinegared cucumber salad with sesame
- Green tea or a light beer
Storage
Raw gyoza keep for 24 hours in the fridge under a cloth, spaced out on a floured tray. You can also freeze them raw on a tray before transferring them to a bag, and cook them straight from frozen with a slightly longer steaming time.
Questions about this recipe
Can you buy pre cooked gyoza and just reheat them?
No, this recipe starts from raw gyoza wrappers that you fill yourself. Shaping them by hand and pan frying from raw is what creates the contrast between the crisp bottom and the soft top.
Where can you find gyoza wrappers?
Look in the fresh or frozen section of Asian grocery stores, sometimes also in the international aisle of larger supermarkets. Round Chinese dumpling wrappers work just as well if you can't find gyoza ones.
How do you fold a gyoza without any experience?
Wet the edge of the wrapper, fold it into a half moon, then pinch three or four small pleats along one side to get the classic curved shape. A simple fold with no pleats also works fine for cooking.
Can kids eat these gyoza?
Yes, the pork, cabbage, and ginger filling stays mild and not spicy at all. Just serve the dipping sauce on the side, so everyone can season their own.
Can pork gyoza be made ahead?
Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.
How long does it take to make pork gyoza?
Allow 1 h 10 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".
How many calories are in pork gyoza?
About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.
How much does pork gyoza cost?
About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, soy, sesame. Remember to ask your guests about their allergies before putting your menu together.
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