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Gyoza

You can cook gyoza in a pan using vegetable oil. Ideally, they should be eaten hot. But, if you'd like a cooler snack, you can also order them cold. You can also cook gyoza in a microwave or on a gas stove. You should always eat them with a dipping sauce. Then, you'll have a delicious snack! You'll be amazed at how delicious these tiny dumplings are.
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Course: Appetizer, Side Dishes
Cuisine: Japanese
Keyword: Dumplings, gyoza
CookingStyle: Stir-frying
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10 pcs
Calories: 180kcal
Author: James Anderson
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Equipment

Ingredients

For filling

Instructions

  • In a large skillet, heat the sesame oil over medium-high heat.
  • In the sesame oil, saute the cabbage, onion, garlic, and carrot until the cabbage is tender and translucent.
  • Add the pork and egg, stirring constantly. Cook until the pork is browned. Remove from the heat and let it cool slightly.
  • To make the dumplings, place about a tablespoon of filling on the center of each wrapper and fold it in half to enclose the filling. Moisten the inner edges and pinch to seal.
  • In a large skillet, preheat the vegetable oil over medium-high heat.
  • Fry the gyoza until lightly browned (about 1 minute per side).
  • Add the water and cover the skillet. Let the dumplings steam until almost all the liquid has evaporated.
  • Serve with soy dipping sauce or spicy soy dipping sauce.

Video

Notes

You will need a skillet with a high heat. Make sure that you use a deep pan to cook the gyoza. Moreover, make sure that you use vegetable oil when you cook gyoza.
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Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 186mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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