Simple Pork Gyoza Recipe With Cabbage

I have never attempted to make a gyoza. I have eaten a lot of them, but never made them at home. With picky eaters, I thought maybe a different style of dish would pique their interest.. and it worked. I made these simple pork and cabbage gyozas for dinner one night, and the boys gobbled them right up. Served with  some soy sauce and rice, it was a nice change up for dinner. 

Simple Pork Gyoza Recipe With Cabbage

Now, while these gyoza tasted great, they were not so simple to make – but do not let that deter you. Once you get the hang of folding them, its a breeze. Be sure to google “how to pleat a gyoza”. There are a lot of tutorials on how to fold these up. 

Freeze whatever fresh gyoza you do not eat. They would make a great appetizer at a holiday party, or when you need a quick dinner. Fry & steam them up and enjoy.

Simple Pork Gyoza Recipe With Cabbage

What you will need:

  • 48 Gyoza wrappers (dumpling wrappers)
  • 1/2 medium head Savoy cabbage; shredded & chopped fine
  • 1 lbs ground pork
  • 4 green onion; diced
  • 2 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 1/2 tsp. sugar
  • 3 cloves garlic; minced
  • 1 tsp. fresh grated ginger
  • 1 Tbsp. oil
  • 1/4 cup water + water for sealing
  • favorite dipping sauce

How To Make Simple Pork Gyoza Recipe With Cabbage

Tip: Make sure to keep your dumpling wrappers covered. They can dry out quick.

Line a baking sheet with parchment paper and set aside.

Place shredded cabbage into a bowl and add 1 1/2 tsp of salt. Stir to combine and let rest for 10 or so minutes.

Using a clean tea towel or cheesecloth, remove cabbage from bowl and transfer to the cloth. Squeeze out the liquid from the cabbage and discard the liquid.

Have a clean bowl handy and mix together the ground pork, cabbage, green onions, garlic, ginger, sugar and the remaining salt and pepper. You can mix in a mixer, or use your hands to get everything incorporated. 

Have a wrapper lay flat on your hand and place 1 Tbsp. of the meat mixture to the center. Moisten the edge lightly with water. I just do half of the wrapper. Fold it up and use a pleat fold to seal the wrapper. 

Place on baking sheet and repeat… and repeat. 

You can cook them from this state and enjoy, or freeze them in a single layer on a baking tray and transfer to a freezer bag once frozen. 

To cook gyoza:

Heat a non stick skillet with 1 Tbsp. oil over medium-high heat. Place 5 or 6 gyozas into the pan and allow the bottoms to brown and crisp. 

Pour in 1/4 cup of water and cover tightly with a lid. Allow to steam for 3 minutes on medium heat. Remove lid and allow the bottoms to crisp.

Serve warm with your favorite dipping sauce.

To cook from frozen, add in an extra tbsp of water and allow to steam for 4-5 minutes. 

Simple Pork Gyoza Recipe With Cabbage

Pork & cabbage Gyozas
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Ingredients
  1. 48 Gyoza wrappers (dumpling wrappers)
  2. 1/2 medium head Savoy cabbage; shredded & chopped fine
  3. 1 lbs ground pork
  4. 4 green onion; diced
  5. 2 1/2 tsp. salt
  6. 1 tsp. pepper
  7. 1 1/2 tsp. sugar
  8. 3 cloves garlic; minced
  9. 1 tsp. fresh grated ginger
  10. 1 Tbsp. oil
  11. 1/4 cup water + water for sealing
  12. favorite dipping sauce
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. Place shredded cabbage into a bowl and add 1 1/2 tsp of salt. Stir to combine and let rest for 10 or so minutes.
  3. Using a clean tea towel or cheesecloth, remove cabbage from bowl and transfer to the cloth. Squeeze out the liquid from the cabbage and discard the liquid.
  4. Have a clean bowl handy and mix together the ground pork, cabbage, green onions, garlic, ginger, sugar and the remaining salt and pepper. You can mix in a mixer, or use your hands to get everything incorporated.
  5. Have a wrapper lay flat on your hand and place 1 Tbsp. of the meat mixture to the center. Moisten the edge lightly with water. I just do half of the wrapper. Fold it up and use a pleat fold to seal the wrapper.
  6. Place on baking sheet and repeat... and repeat.
  7. You can cook them from this state and enjoy, or freeze them in a single layer on a baking tray and transfer to a freezer bag once frozen.
To cook
  1. Heat a non stick skillet with 1 Tbsp. oil over medium-high heat. Place 5 or 6 gyozas into the pan and allow the bottoms to brown and crisp.
  2. Pour in 1/4 cup of water and cover tightly with a lid. Allow to steam for 3 minutes on medium heat. Remove lid and allow the bottoms to crisp.
  3. Serve warm with your favorite dipping sauce.
  4. To cook from frozen, add in an extra tbsp of water and allow to steam for 4-5 minutes.
Notes
  1. Tip: Make sure to keep your dumpling wrappers covered. They can dry out quick.
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Simple Pork Gyoza Recipe With Cabbage

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3 Comments

  1. Ashley January 4, 2017
  2. Jay @ JayTriedAndTrue January 4, 2017
  3. Susan January 5, 2017

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