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Garlic gyoza served with meat filling, crispy bottom and golden brown colour.
Juicy pork dumplings with a strong garlic kick.

Garlic pork gyoza

Author: Flavelo
Recipes Main Courses Quick Meals
Gyoza (or jiaozi in Chinese) is the star of social dining: best filled, folded, and eaten in good company. This garlic version focuses on intensity of flavour. The technique's essence is duality: the bottom fries crispy in oil, while the top and filling steam to softness and juiciness. The scent of garlic and sesame oil while frying is guaranteed to lure everyone into the kitchen.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Chinese / Japanese

Ingredients

Equipment Needed

  • Frying pan with a tight-fitting lid
  • Knife for chopping

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Chop the cabbage very finely, salt it, and let stand for 10 minutes. Then thoroughly squeeze out the juice.

Tip: If you leave the water in, the filling will soak the dough, and the dumpling will fall apart.
2 ✓

Mix the minced meat with the crushed garlic, squeezed cabbage, soy sauce, sesame oil, and pepper. Knead by hand until the mixture becomes sticky.

Tip: Meat 'stickiness' indicates proteins have formed an emulsion with the fat, keeping the filling together and juicy.
3 ✓

Place a teaspoon of filling in the centre of a wrapper. Dip your finger in water and wet the edge of half the wrapper.

Tip: Water acts as glue.
4 ✓

Fold in half, and press the edges together while making small pleats on one side. Ensure no air remains inside.

Tip: Pleating is not just decoration but helps the dough take a curved shape.
5 ✓

Heat a little oil in a frying pan. Arrange the gyozas in it and fry the bottoms for 2-3 minutes until golden brown.

Tip: Do not overcrowd; they shouldn't touch.
6 ✓

Pour approx. 50-70 ml water into the pan and IMMEDIATELY cover. Steam over medium heat for 5-6 minutes until the water evaporates.

Tip: This is the 'steam-fry' technique: steam cooks the dough and filling.
7 ✓

Remove the lid and fry for another 1 minute to evaporate remaining moisture and make the bottom crispy again.

Recipe FAQ

Why did the gyoza stick?
Either the pan wasn't hot enough when you put them in, or you used stainless steel with too little oil instead of non-stick. Don't move them until they have fried up!
It split during cooking.
You didn't seal the edges thoroughly enough, or put too much filling in. Water helps stick the dough together.

Ingredients

  • 20 sheets Gyoza wrappers (round, frozen or fresh)
  • 200 g Minced pork (fatty)
  • 150 g Cabbage (or Chinese cabbage)
  • 4 cloves Garlic
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tbsp Oil (for frying)