Pork Gyoza's are one of the most delicious Asian cuisine inspired appetizers in existence. The dumpling wrappers become soft and sticky and it is stuffed with so many savory, herby flavors. Perfect when paired with soy sauce. We also tried it with a Sriracha and sweet Thai chili sauce mixture...DELICIOUS!
Whenever Nate and I go out for sushi or order sushi or Chinese takeout, Nate has an order of these on his menu. Understandably so because they are delicious! I have been telling him I would try them for months and eventually did. I decided to make my own gluten free dough to use as a dumpling wrapper. Worst idea of my life they turned out horrible.
This time, I decided to make things a little easier on myself and buy the wrappers. I actually used wonton wrappers and they worked out perfectly fine! Actually they worked out perfectly! The biggest difference is that wonton wrappers are cut in a square, but it really doesn't make it harder to fold in my opinion. Don't worry, I am going to walk you through it farther down in this post. If you aren't comfortable with folding a square, you can alway cut them into circles.
The first time I made these, Nate and I couldn't help but sit in amazement. They turned out perfect and all of the flavors created the most awesome flavor profile for our taste buds. Let's just say this recipe will find its way to our kitchen a little more often. To make it all better it is so simple! Win win!
- wonton wrappers
- ground pork
- bag of cole slaw mixed cabbage (without the dressing)
- green onions
- sesame seeds
- olive oil
Creating this recipe is actually a lot easier than you would think and only takes a few easy steps. It is definitely time consuming compared to a lot of other recipes since you have to hand fold each gyoza, but the end result is so worth every second.
To start, mix together the ground pork, cabbage, salt and green onions. Get a small bowl of water and place it near where you are making the gyoza's, you'll need it to help the wonton wrappers stick together.
Grab a wonton wrapper and place about 2 teaspoons worth of pork mixture into the center. Make sure you have it packed into a little ball like shape in the center, it will make it easier to fold. Dip one finger into the water and run your finger along the outside of half of the wonton wrapper. Take the corner that has water on it and the opposite corner and touch them together. Starting at either the left or the right, begin to fold the dough in small pieces to create a seal. Set off to the side and repeat the process until all are folded.
When you are ready to cook your gyoza's, heat up about a tablespoon of olive oil in a frying pan. Make sure the frying pan you use has a lid, this will be very important later! Place the gyoza's on the pan in the oil. Cook for about 5 minutes.
Once the bottoms of the gyoza's have browned, add in water and immediately cover allowing the gyoza's to steam until the water is gone and the gyoza's slightly stick. Remove with tongs, sprinkle with sesame seeds, and serve with a sauce of your choice!
What if I don't eat pork?
Chicken is a great alternative! You can keep everything else the same and just switch out the pork at a 1:1 ratio. Super easy and just as delicious!
What dipping sauce do you use?
We have tried a few things! Usually Nate takes the reins on this one. We have done something as simple as soy sauce by itself (always a delicious choice), we also recently tried a combination of sweet Thai chili sauce and Sriracha. It was phenomenal and paired perfectly with the herby, savory gyoza's.
What are some other yummy appetizer recipes I could try?
My Deep Fried Crab and Cream Cheese Wontons are an absolutely delicious appetizer to try out if you are looking for another tasty treat!
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- Mixing Bowl
- Sauce pan with lid
- In a mixing bowl, combine pork, cabbage, green onions and salt. Mix with hands.
- Fill a small bowl with water and set near where ever you are assembling the gyoza's.
- Place about 2 teaspoon of the pork mixture in the middle of one wonton wrapper.
- Dip one finger in the water and wet along the edge of half of the wrapper.
- Press the wet corner to the dry corner to fold the gyoza in half.
- Starting at either the bottom left or the bottom right, begin doing little folds along the edge, lightly pressing each time to create a seal.
- Repeat until all gyoza's are folded.
- Heat up the olive oil in a frying pan.
- Place the gyoza's in the oil and cook for about 5 minutes or until the bottoms start to brown.
- Add water to the pan and cover.
- Steam for about 10 minutes until water evaporates and bottoms begin to lightly stick to the pan.
- Remove and sprinkle with sesame seed.
- Serve with dipping sauce of your choice.
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