Gyoza (Japanese Dumplings)



2 cups green cabbage very finely chopped

½ teaspoon salt

1 lb. ground pork

2 cloves garlic pressed

3 finely chopped green onions

1 tablespoon grated ginger or ginger paste

40-50 potsticker wrappers or gyoza wrappers see notes

3 tablespoon vegetable oil

¼ cup water per batch


3 tablespoon low sodium soy sauce

1 tablespoon mirin

½ teaspoon sesame oil



Add the chopped cabbage to a colander and sprinkle with salt. Stir to combine and let the colander sit in the sink for about 15 minutes. Squeeze out any excess moisture.

In a large bowl, combine the cabbage, ground pork, garlic, green onions, and grated ginger. Gently combine with your hand.

Holding a pot sticker wrapper in the palm of your hand. Dip your index finger from your other hand in cold water and moisten the whole outer edge of the wrapper. Place 1 tablespoon of the meat mixture in the center of the wrapper.

Using your right hand (reverse if you are left-handed), start to fold the pot sticker in half, making pleats about every 1/2 inch as you seal the dumpling. Place them on parchment-covered baking sheets as you make them.

Heat a little oil in a large skillet over medium heat. Add some of the dumplings to the hot oil flat side down in a single layer, leaving space between them. Pan fry until they are golden brown on the flat side, then add a 1/4 cup of water and cover with a lid. Steam for 3 minutes or until the water evaporates.

In a small bowl, combine the soy sauce, mirin, and sesame oil. Serve the sauce with the warm dumplings.


Chop the cabbage and green onions fine. After all, a dumpling is only a little over 3 inches long.

Moisten a paper towel with cold water (squeezing out the excess) and place it over the dumplings or wonton wrappers that you are not working with at the moment. This keeps them from drying out and prolongs flexibility.

The sauce can be prepared up to 2 days in advance and stored in an airtight container in the fridge.

You may want to double the sauce ingredients if cooking all the dumplings at once.

Flash freeze the dumplings by placing them on a parchment paper-covered baking sheet without touching each other to keep them from sticking. Then place the sheet in the freezer on a level area for about 2 hours or until they are frozen solid. Move the dumplings to a heavy-duty freezer bag.

Freeze for up to 2 months. Take as many or as few as you want from the freezer bag and cook from frozen just as directed in the recipe.

Store leftovers in an airtight container in the fridge for up to 3 days.


Calories: 214kcal | Carbohydrates: 16g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 419mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 5

mg | Calcium: 26mg | Iron: 1mg

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