Gyoza (Japanese Pan-Fried Dumplings)

🛒 Ingredients

• Ground Pork (lean) 60 g · 150 kcal
• Napa Cabbage 30 g · 5 kcal
• Green Onions 6 g · 2 kcal
• Fresh Ginger (grated) 3 g · 2 kcal
• Garlic (minced) 2 g · 3 kcal
• Soy Sauce 7 g · 4 kcal
• Sesame Oil 3 g · 27 kcal
• Sake (Cooking Wine) 3 g · 4 kcal
• Gyoza Wrappers 60 g · 174 kcal
• Vegetable Oil (for cooking) 3 g · 27 kcal

👨‍🍳 Instructions

1. Chop the napa cabbage finely, sprinkle with a pinch of salt, let it sit for 10 minutes, then squeeze out excess water.
2. In a large bowl, combine the ground pork, squeezed napa cabbage, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, and sake. Mix well until all ingredients are evenly distributed.
3. Place about one tablespoon of filling in the center of a gyoza wrapper. Moisten the edges of half the wrapper with water.
4. Fold the wrapper in half over the filling, then create small pleats along the moistened edge, pressing firmly to seal each gyoza.
5. Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the gyoza in a single layer, flat-side down, and cook for 2-3 minutes until the bottoms are golden brown and crispy.
6. Carefully add about 1/4 cup of water to the skillet, immediately cover with a lid, and steam the gyoza for 5-7 minutes, or until the water has evaporated and the wrappers are translucent.
7. Remove the lid and continue cooking for another 1-2 minutes on medium heat to re-crisp the bottoms if needed. Serve hot with a dipping sauce (e.g., soy sauce, rice vinegar, chili oil).