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Per serving
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- 1
Mix the filling
In a large bowl, combine the ground pork with 2 tablespoons of the ginger (minced), the garlic (minced), 2 of the green onions (minced), 3 tablespoons of the soy sauce, and the sesame oil. Mix gently but thoroughly with your hands or a fork until just combined — do not overwork it or the filling gets tough.
- 2
Fill and fold the wrappers
Place 1 level tablespoon of filling in the center of a gyoza wrapper. Keep the rest of the wrappers covered with a slightly damp towel so they do not dry out. Wet half of the wrapper's edge with water, fold it over the filling, and pinch the center closed.
- 3
Pleat and seal
Working from the center pinch outward, pleat the front edge of the wrapper three times on each side to form a fan shape, pressing each pleat against the back edge to seal. Stand the dumpling up, flat side down, on a baking sheet and gently flatten the bottom. Repeat with the remaining wrappers and filling — you should get about 3 dozen.
- 4
Sear and steam
Heat the canola oil in a large skillet over medium heat. Arrange the dumplings flat side down and cook until the bottoms are deep golden brown, 3 to 5 minutes. Pour in the water, cover, and cook until most of it has evaporated, about 5 minutes. Remove the lid and cook 1 to 2 more minutes, until the rest of the water is gone and the filling is cooked through. Work in batches if your skillet is crowded.
- 5
Make the dipping sauce
While the dumplings cook, whisk together the remaining 4 tablespoons of soy sauce, the remaining 1 tablespoon of ginger (minced), and the rice vinegar. Sprinkle the finished dumplings with sesame seeds and the remaining green onion, and serve hot alongside the dipping sauce.
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Pan-Seared Chinese Pork Dumplings
Created by: SpiceRouteCooks
Ingredients
- 12 oz ground pork
- 3 green onions
- 3 tbsp ginger
- 2 garlic
- 7 tbsp soy sauce
- 1 tbsp sesame oil
- 10 oz gyoza wrappers
- 1 tbsp canola oil
- 1/2 cup water
- 2 tbsp rice vinegar
- sesame seeds
Instructions
- Mix the fillingIn a large bowl, combine the ground pork with 2 tablespoons of the ginger (minced), the garlic (minced), 2 of the green onions (minced), 3 tablespoons of the soy sauce, and the sesame oil. Mix gently but thoroughly with your hands or a fork until just combined — do not overwork it or the filling gets tough.
- Fill and fold the wrappersPlace 1 level tablespoon of filling in the center of a gyoza wrapper. Keep the rest of the wrappers covered with a slightly damp towel so they do not dry out. Wet half of the wrapper's edge with water, fold it over the filling, and pinch the center closed.
- Pleat and sealWorking from the center pinch outward, pleat the front edge of the wrapper three times on each side to form a fan shape, pressing each pleat against the back edge to seal. Stand the dumpling up, flat side down, on a baking sheet and gently flatten the bottom. Repeat with the remaining wrappers and filling — you should get about 3 dozen.
- Sear and steamHeat the canola oil in a large skillet over medium heat. Arrange the dumplings flat side down and cook until the bottoms are deep golden brown, 3 to 5 minutes. Pour in the water, cover, and cook until most of it has evaporated, about 5 minutes. Remove the lid and cook 1 to 2 more minutes, until the rest of the water is gone and the filling is cooked through. Work in batches if your skillet is crowded.
- Make the dipping sauceWhile the dumplings cook, whisk together the remaining 4 tablespoons of soy sauce, the remaining 1 tablespoon of ginger (minced), and the rice vinegar. Sprinkle the finished dumplings with sesame seeds and the remaining green onion, and serve hot alongside the dipping sauce.