Description
This Savory Pork and Shiitake Gyoza recipe offers a delicious homemade twist on traditional Japanese dumplings. Combining ground pork, finely chopped cabbage, scallions, and soaked shiitake mushrooms, these gyozas are flavored with sake, mirin, soy sauce, and sesame oil to create a rich and umami-packed filling. They are pan-fried to a golden crisp bottom and then steamed to ensure a tender, juicy interior, perfect for serving with ponzu sauce and a hint of chili oil for added kick.
Ingredients
Scale
Filling
- 1 lb ground pork (80% lean, 20% fat preferred)
- 1 cup cabbage (finely chopped)
- 2 stalks scallion (chopped)
- 6 pieces dried shiitake mushrooms (soaked until soft and chopped)
- 2 tbsp cooking sake
- 1 tbsp mirin
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp white pepper powder (just a dash)
Wrapping and Cooking
- 20 pieces gyoza wrappers
- 1 cup water (for sealing wrappers)
- 1 tbsp oil (for frying)
- 1/2 cup water (for steaming)
Serving
- 2 tbsp ponzu sauce
- 1 tbsp chili oil (optional)
- 1 tbsp white sesame seeds (for garnish)
Instructions
- Prepare the filling: Start by soaking the dried shiitake mushrooms in warm water until they soften, then chop them finely. In a large bowl, combine the ground pork, finely chopped cabbage, chopped scallions, soaked shiitake mushrooms, cooking sake, mirin, salt, soy sauce, sesame oil, and a dash of white pepper powder. Mix everything thoroughly until well incorporated.
- Assemble the gyoza: Lay out a gyoza wrapper on a clean surface. Spoon about a teaspoon of filling into the center of the wrapper. Dip your finger into the water and moisten the edges of the wrapper to help seal it. Fold the wrapper over the filling to create a half-moon shape. Pleat or pinch the edges firmly together to seal. Repeat this process until all 20 gyoza are assembled.
- Pan-fry the gyoza: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Arrange the gyoza in the pan in a single layer, flat side down. Fry for about 2-3 minutes or until the bottoms are golden brown and crispy.
- Steam the gyoza: Once the bottoms have crisped, carefully add 1/2 cup of water to the pan. Immediately cover with a lid to trap the steam. Allow the gyoza to steam for about 5-7 minutes or until the filling is cooked through and the wrappers become tender and translucent.
- Serve: Remove the lid and continue cooking for an additional 1-2 minutes to evaporate any remaining moisture and re-crisp the bottoms if needed. Transfer the gyoza to a serving plate. Garnish with white sesame seeds and serve with ponzu sauce and optional chili oil for dipping.
Notes
- Soaking shiitake mushrooms until soft is essential to achieve the right texture and flavor in the filling.
- Use a nonstick skillet for best results to prevent sticking while frying.
- If you prefer spicier gyoza, add more chili oil or serve with a spicy dipping sauce.
- Gyoza wrappers are usually found in the refrigerated section of Asian markets.
- For a vegetarian version, substitute ground pork with finely chopped tofu and mushroom mix.
