Crispy Pork Gyoza (Japanese Pan Fried Dumplings)

Ingredients

• Ground pork:The star of gyoza! This recipe is designed for pork. So, if you’re looking for other options, I’ve got recipes forbeef, chicken, shrimp, andplant-based gyozaon the blog.
• Gyoza wrappers:You can go for store-bought for convenience, or trymy homemade wrapper recipe.
• Japanese leek (Negi):Use the white part. If you can’t find Japanese varieties, regular leeks will work just fine.
• Cabbage:I use green cabbage for this recipe, but you can use Napa or white cabbage if you like. Just be careful with very different varieties, like red cabbage or kale.
• Garlic chives:These aromatic greens are essential for achieving that authentic flavor. If you can’t get the right kind, regular chives will do in a pinch, but they’ll taste a little different.
• Lard:My secret for ultra-juicy, flavorful gyoza! Don’t skip this if possible. For a substitute, try toasted sesame oil instead.
• Additional filling ingredients:Fresh ginger root, garlic, salt, sugar, dark soy sauce, oyster sauce, and a touch of ground black pepper.
• Dipping sauce components:Rice vinegar (or substitute with white vinegar), dark soy sauce, chili oil, and a dash of ground black pepper to round it out.

Instructions

1. What is Gyoza?
2. How I Developed This Recipe
3. Key Ingredients & Substitution Ideas
4. Visual Walkthrough & Tips
5. How to Store
6. More Japanese Gyoza Recipes
7. Printable Recipe