Pork and Cabbage Gyoza

Name: Pork and Cabbage Gyoza
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 350 g Ground pork; 180 g Green cabbage; 20 g Chives; 2 cloves Garlic; 15 g Fresh ginger; 3 tablespoons Soy sauce; 2 teaspoons Sesame oil; 30 pieces Gyoza wrappers; 2 tablespoons Neutral oil; 2 tablespoons Rice vinegar

Japanese dumplings with a crisp golden base, juicy pork-and-cabbage filling, and a final steam that leaves them beautifully tender. The kind of plate that vanishes almost as soon as it hits the table.

🔪 Prep: 35 min🔥 Cook: 15 min⏱ Total: 50 min👤 4 servings

430

kcal

22g

Proteins

34g

Carbs

22g

Fats

Steps

1
Finely chop the cabbage, salt it lightly, let it stand for 10 minutes, then squeeze out the excess moisture.
2
Mix the pork, cabbage, chives, minced garlic and ginger, 2 tablespoons of soy sauce, and the sesame oil until evenly combined.
3
Place a small spoonful of filling in the center of each wrapper. Moisten the edges, fold over, and pleat to seal.
4
Heat the neutral oil in a skillet. Arrange the gyoza, fry for 2 minutes until the bottoms are golden, then add a small splash of water and cover immediately. Steam for 4 minutes.
5
Remove the lid and cook for 1 to 2 minutes more so the bottoms turn crisp again. Serve with the remaining soy sauce mixed with rice vinegar.

Want to save this recipe? Download La Baguette for free.

Open in the app