Pork Gyozas

Ingredients

• 500 g Boneless pork chop (Minced)
• 1 Red onion (Chopped)
• 100 g White cabbage (Chopped)
• 4 Garlic (Cloves, chopped)
• 2 tbsp Fresh ginger (Chopped)
• 100 g Lemongrass (Chopped)
• 1 tbsp Oyster sauce
• 4 tbsp Soy sauce
• 2 tbsp Fish sauce
• 1 tbsp Oil (For the filling and cooking; the recipe indicates lightly oiling the pan)
• 30 Gyoza wrappers
• Water (A small amount, for covered cooking)

Steps

1. 1

   Mince the pork, garlic, ginger, cabbage, lemongrass, and red onion using a meat grinder or a knife.

2. 2

   Place the minced pork and all the chopped aromatics and vegetables in a mixing bowl.

3. 3

   Add the oyster sauce, soy sauce, and fish sauce, then mix and knead the filling thoroughly to distribute all the ingredients evenly.

4. 4

   Place a gyoza wrapper on the work surface and put a large spoonful of filling in the center.

5. 5

   Moisten the edge of the wrapper with your finger, fold it in half over the filling, and pinch the edges to seal the dumpling, forming small pleats. Gently flatten the gyoza so that its bottom is flat.

6. 6

   Repeat with the remaining wrappers and filling to make 30 gyozas.

7. 7

   Heat a lightly oiled pan over medium heat.

8. 8

   Place the gyozas in the pan and pan-fry them for about 2 minutes, or for a few minutes according to the transcription, until their bottoms are nicely golden brown.

9. 9

   Pour a small amount of water into the pan, then cover it.

10. 10

    Cook covered for a few minutes. The steam finishes cooking the wrappers and the gyozas.

Notes

The recipe indicates 3 servings of 10 gyozas. The exact covered cooking time and precise amount of water are not specified. The macronutrients reported by the author for 10 gyozas are approximately 570 kcal, 43 g protein, 57 g carbohydrates, and 24 g fat.

Nutrition per serving

• main course
• gyoza
• pork
• East Asian
• meal prep
• high protein
• pan-fried