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Crispy Pork and Cabbage Dumplings (Homemade Gyoza Style)

A stack of golden brown, pan-fried Pork Cabbage Dumplings piled high on a white plate, catching bright sunlight.
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Make savory and herby pork cabbage dumplings with a satisfyingly crispy shell. This recipe delivers the crunch you want in an easy-to-make appetizer.

Ingredients

Scale
  • 1 pound ground pork
  • 3 cups finely shredded green cabbage
  • 1/2 cup finely chopped scallions (green parts only)
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 40 round dumpling wrappers (gyoza style)
  • 2 tablespoons vegetable oil, for pan-frying
  • 1/2 cup water, for steaming

Instructions

  1. In a large bowl, combine the ground pork, shredded cabbage, scallions, soy sauce, ginger, garlic, sesame oil, and white pepper. Mix the ingredients thoroughly with your hands until just combined. Do not overmix.
  2. Place one dumpling wrapper flat on your work surface. Place about 1 teaspoon of the filling in the center.
  3. Moisten the edge of the wrapper lightly with water using your finger. Fold the wrapper in half to create a half-moon shape. Crimp and pleat one side of the edge to seal the dumpling, pressing firmly to ensure a tight seal. Repeat with the remaining filling and wrappers.
  4. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
  5. Arrange half of the dumplings in the skillet in a single layer, flat side down. Cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
  6. Carefully pour 1/4 cup of water into the skillet and immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam for 5 to 7 minutes, or until the pork filling is cooked through.
  7. Remove the lid and allow any remaining water to evaporate, letting the bottoms crisp up again for about 1 minute.
  8. Repeat the process with the remaining dumplings. Serve your crispy potstickers immediately.

Notes

  • For dipping sauce, mix equal parts soy sauce and rice vinegar with a dash of chili oil.
  • You can prepare the filling up to one day ahead and store it covered in the refrigerator.
  • To achieve the best crunch, make sure your pan is hot before adding the oil and dumplings.

Nutrition

Find it online: https://juliameal.com/pork-cabbage-dumplings-crispy-gyoza/