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Crispy pork gyoza with golden pan-fried bottoms arranged on a slate plate next to a small bowl of ponzu sauce

Crispy Pan-Fried Pork Gyoza with Ponzu Dipping Sauce

Pan-fried and steamed pork gyoza with crisp golden bottoms, served with a quick citrus ponzu dip.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Calories: 340
Ingredients Method Notes

Ingredients
  

Filling
  • 400 g ground pork (80/20)
  • 1 cup napa cabbage, finely chopped salted and squeezed dry
  • 2 cloves garlic, grated
  • 1 tsp fresh ginger, grated
  • 2 scallion, finely sliced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sake or mirin
  • 1/2 tsp salt for cabbage
  • 1/4 tsp white pepper
Wrappers and Frying
  • 24 pieces round gyoza wrappers
  • 2 tbsp neutral oil divided for frying
  • 1/4 cup water (60 ml); for steaming
Ponzu Dipping Sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp fresh lemon or lime juice yuzu juice if available
  • 1 tbsp mirin
  • 1 tbsp scallion, thinly sliced for garnish

Method
 

Make the Filling
  1. Toss the chopped cabbage with 1/2 tsp salt and let it sit for 10 minutes, then squeeze out as much liquid as possible in a clean towel.
  2. Mix the pork, squeezed cabbage, garlic, ginger, scallion, soy sauce, sesame oil, sake, and white pepper in a bowl until evenly combined.
  3. Cover and rest the filling in the fridge for 15 minutes so the flavors settle before folding.
Fold the Gyoza
  1. Place 1 tbsp of filling in the center of a wrapper, keeping the edges clean and dry.
  2. Wet the edge with a fingertip dipped in water, fold in half, and pleat the top edge into 4 to 5 small folds while pressing the bottom flat to seal.
  3. Repeat with the remaining wrappers, keeping finished gyoza under a damp towel so they don't dry out.
Pan-Fry and Steam
  1. Heat 1 tbsp oil in a 10-inch nonstick skillet over medium-high heat until shimmering.
  2. Arrange 12 gyoza flat-side down in the pan and fry undisturbed for 2 minutes until the bottoms turn light golden.
  3. Pour 1/4 cup water into the pan off to the side, cover immediately, and steam for 4 to 5 minutes until the filling reaches 165 F / 74 C and the wrappers turn translucent on top.
  4. Uncover and cook for 2 to 3 more minutes until the water evaporates and the bottoms turn deep golden and crisp.
  5. Transfer to a plate and repeat with the second batch, adding the remaining oil and water as needed.
Make the Ponzu
  1. Whisk together the soy sauce, rice vinegar, citrus juice, and mirin in a small bowl until combined.
  2. Stir in the sliced scallion just before serving and divide into small bowls for dipping.

Notes

  • Salt and squeeze cabbage dry before mixing, this is the step most people skip and regret.
  • Cook pork filling to 165 F / 74 C internal temperature before serving.
  • Fry in batches of 12 in a 10-inch skillet for even browning.
  • Uncover the pan for the last few minutes to crisp the bottoms.
  • Make ponzu up to 3 days ahead and keep refrigerated in a sealed jar.