Homemade pork gyoza

Homemade pork gyoza

That was quite the project to try and make homemade gyoza! They were delicious with this pork ginger shiitake filling, the only problem I had was... The shaping part! I've watched the video a dozen times and couldn't get the hang of it, they were far from perfect for sure.

Let's focus on the fact that they were so good though! Next time I'm trying to make a vegetarian version, I'm so excited!

For the gyoza wrappers, I bought them frozen in an asian supermarket, the exact same brand and kind I linked in the ingredients list.

Homemade pork gyoza (40 gyoza) :

  • 40 gyoza wrappers
  • 500g (1lb) ground pork
  • 1 garlic clove
  • 2cm ginger
  • 3 nappa cabbage leaves
  • 3 shiitake mushrooms
  • 2 green onions
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

For cooking :

  • Sesame oil
  • Vegetable oil
  • Water

In a food processor, add garlic, ginger, green parts of the cabbage leaves, mushrooms and green onion. Pulse until you have a fine grind.  

Add ground pork and cabbage mixture to a bowl. Season with salt, pepper, sesame oil and soy sauce. Mix by hands until you get a nice even filling.

Add a teaspoon of filling in the center of the wrapper, wet the outside of the wrapper with water.

Fold the gyoza according to the video instruction.

Heat a tbsp of vegetable oil in a non-stick pan.

Put a first batch of gyoza in the pan, spaced enough so they don't touch, flat side touching the pan. Fry for 3 minutes on medium heat.

Add 60 (1/4 cup) of water to the pan, cover immediately with a lid and let it cook 3 more minutes or until most of the water is evaporated.

Take off the lid, add 1 tbsp of sesame oil and let the gyoza cook until it's crispy at the bottom.

Repeat with all the uncooked gyoza.

Serve with soy sauce!