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spicy pork gyoza

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think!

read more
yield 30 to 35 gyoza
prep time 20 Min
cook time 6 Min
method Steam

Ingredients For spicy pork gyoza

  • 1/2 c
    nira chives, finely chopped
  • 1/2 lb
    ground pork
  • 1 c
    green cabbage, finely chopped
  • 1 Tbsp
    fresh ginger, minced
  • 2 lg
    cloves garlic, pressed
  • 1 1/2 Tbsp
    chili oil, or more to taste
  • 1/2 Tbsp
    sesame oil
  • 1/2 Tbsp
    shaoxing cooking wine
  • 1/2 Tbsp
    low-sodium soy sauce
  • 1/2 tsp
    granulated sugar
  • 1/4 tsp
    ground himalayan sea salt
  • freshly ground black pepper, to taste
  • 30
    wonton wrappers, or more if needed
  • 2 Tbsp
    canola oil, or more if needed
  • 2 Tbsp
    water
  • gyoza sauce, for serving

How To Make spicy pork gyoza

  • 1
    In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • 2
    Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
  • 3
    In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
  • 4
    Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
  • 5
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