Make Ahead

Easy Pork and Cabbage Gyoza

February 26, 2013
0 Ratings
  • Makes approximately 40-50 dumplings
Author Notes

This is a simple, but incredibly delicious (and affordable!) pork dumpling that has a simple base, easily altered to cater to vegetarians or any other meat you have on hand. Simply swap out the ground pork for a package of firm tofu that has been chopped and patted dry. I personally love this recipe for a casual party: you can literally feed a crowd for around $10! By drafting my guests to help stuff the dumplings, they're given an opportunity to play with their food, learn a new cooking skill, and help with prep! This recipe is also ideal for a future weeknight meal: if you freeze the dumplings while still raw, they make a quick and tasty treat for future tired nights. —missfats

What You'll Need
  • 1 packet gyoza wrappers (or round dumpling wrappers)
  • 1 pound ground pork
  • 1 bunch green onions, finely chopped
  • 1 inch grated fresh ginger
  • 2 cups finely shredded cabbage
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  1. In a large bowl, combine all the ingredients and mix well. This step can easily be done ahead of time: it will allow all the delicious flavors to hang out for a bit.
  2. Stuff the dumplings: (for a detailed description and pictures, see: prepare small bowl of water, small spoon, large tray to hold the finish dumplings
  3. a. wet half of the gyoza wrapper edge using your finger b.spoon about 2 tsp of filling into the center of the wrapper and then fold in half, joining the two edges, forming a half circle c. pinch and fold the edges starting at one side, moving along the rounded edge of the dumpling. Use additional water to make sure the dumpling seals. the dumplings crease down, squishing slightly and creating a flat base so the dumpling sits upright. NOTE: if you'd like to freeze some of your dumplings for later, simply stop here and throw your tray of dumplings into the freezer. Allow to fully freeze and then store in a ziplock bag for later! Follow the same cooking steps, but allow for additional cook time.
  4. cook the dumplings: you can either steam them in a three-tiered steamer or pan fry them. I recommend both! It speeds up the process and allows you to have two tasty types of dumplings.
  5. How to pan fry: a. heat up about 2 tbs of light oil in a nonstick pan over medium high heat. place dumplings in the hot pan, be sure not to over crowd. Allow the dumplings to brown for about a minute. b.add about 2 tbs of water to the pan and quickly cover with a lid. Reduce heat to medium low and allow the dumplings to cook all the way through (about 8 minutes). You may want to add more water as the dumplings steam if the pan is looking dry.
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