Pan-Fried Pork Gyoza

Name: Pan-Fried Pork Gyoza (豚と白菜の焼き餃子)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 6 (4–5 gyoza per person)
Cuisine: Japanese
Ingredients: 1 garlic clove, very finely chopped; 1 tablespoon soy sauce; 6 tablespoons rice vinegar; 6 tablespoons soy sauce; sunflower and toasted sesame oil, for frying; 2 cm (¾ in) ginger, very finely chopped; 1 packet (about 25–30) gyoza wrappers; 1 onion, very finely chopped; 1 teaspoon sugar; freshly ground pepper; 1 tablespoon sesame oil; 300 ml (10½ fl oz) water; 1 tablespoon oyster sauce; 1 tablespoon toasted sesame oil; ⅛ Chinese cabbage, roughly chopped, or 4 leaves white cabbage; 2 teaspoons salt; 200 g (7 oz) minced (ground) pork belly; 1 tablespoon sake

豚と白菜の焼き餃子

Preparation info

Serves
6

Difficulty
Medium
Ready in
40 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

1 packet (about 25–30) gyoza wrappers
sunflower and toasted sesame oil, for frying
30

Method

For the filling, roughly chop the Chinese cabbage, place in a bowl and sprinkle with salt. Leave for 10 minutes, then squeeze out the excess liquid with your hands. If you are using white cabbage, cook it in boiling water for 2 minutes, then roughly chop and squeeze out the excess liquid with your hands. Place the pork, soy sauce, sake, sesame oil, oyster sauce and pepper in a large bowl. Knead