Ingredients
- Ground pork: 1 pound
- Napa cabbage, finely chopped: 1 cup
- Green onions, thinly sliced: 1/2 cup
- Fresh ginger, grated: 1 tablespoon
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Gyoza wrappers: 40-50
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine the ground pork, chopped cabbage, green onions, grated ginger, soy sauce, and sesame oil. Mix well with your hands until all ingredients are evenly distributed.
- Step 2: Place a gyoza wrapper on a clean surface. Place a small spoonful (about 1 teaspoon) of the pork mixture in the center of the wrapper.
- Step 3: Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pinching the edges firmly to seal. Crimp the edges for a decorative look (optional).
- Step 4: Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in a single layer in the skillet, making sure they aren't touching.
- Step 5: Cook the gyoza for 2-3 minutes, or until the bottoms are golden brown and crispy.
- Step 6: Pour 1/2 cup of water into the skillet, immediately cover with a lid, and reduce the heat to medium. Steam the gyoza for 5-7 minutes, or until the water has evaporated and the wrappers are translucent. Remove the lid and let any remaining water evaporate, allowing the bottoms to crisp up again. Serve immediately.
Notes
- Store leftover cooked gyoza in an airtight container in the refrigerator for up to 3 days, ensuring they don't stick together.
- Reheat Smash Gyoza by pan-frying them again with a little oil to re-crisp the bottoms, adding a splash of water at the end to steam through.
- Serve your crispy Smash Gyoza with a simple dipping sauce of soy sauce, rice vinegar, and a dash of chili oil for an extra kick.
- For maximum flavor, massage the pork filling with your hands for a full minute to really develop the flavors before assembling the gyoza.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American