Pan-fried pork and cabbage gyoza
Japanese pork dumplings browned underneath, then steamed in the same frying pan.
47minPrep 35minCooking 12min 4 servings🟡 MediumINDUCTION
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Finely chop the cabbage and scallions, then mix with the pork, ginger, soy sauce and sesame oil.
- 2
Fill and pleat the gyoza wrappers.
- 3
Heat a lightly oiled frying pan over medium-high heat and brown the bottoms for 2 minutes.
🌡 190°C⏱ 2 min🔧 poêle induction - 4
Add about 80 ml of water, cover for 5 minutes, then uncover to evaporate the water and crisp the bottoms again.
🌡 130°C⏱ 6 min🔧 poêle induction
Frequently asked questions
Can uncooked gyoza be frozen?▾
Yes, first freeze them separately on a tray, then gather them in a bag.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
