Gyoza Pork Dumplings (WiP)

This is a “work in progress” recipe meaning that it is something I’ve researched and during at least one attempt at making it found promise as something to make on a more regular basis. I like this recipe as while the initial assembly of the dumplings can take a long time, a double batch can be made with most being frozen for later. This is similar to the Pork Egg Rolls recipe, which I have made a number of times, but I like these more as they are not deep-fried, which is a bit more involved and potentially more messy. After assembling a few batches of these the process will probably go faster.

The main things that I am trying to tweak are:

  • Adding some more flavors to the meat mixture (see
  • Figuring out how to add the water to the pan so it is not as dangerous for hot splatters to be sent flying.
  • Adjusting the recipe so that all the wrappers found in a regular package of them as found at my grocery store are all used. Or find good uses for the other wrappers, (e.g. maybe “breakfast” dumplings with some sausage, peppers, and cheese). I prefer to use all the wrappers at once after opening the package to avoid them drying out.


The timings given here are for the entire process and where the assembly is done by someone who is new to folding dumplings. All the assembly can be done in advance and the dumplings frozen. In the case of using frozen dumplings, the cook time is around 20 minutes total, and the dumplings should be taken out of the freezer just before putting into the pan to cook.

Prep: 8 minutes
Assemble: 1 hour
Cook: 17 (fresh) – 19 minutes (frozen)
Wait: 40 minutes
Total: 2 hours 5 minutes (or if frozen, just about 20 minutes) for one batch

Equipment Notes

  • A food processor with a grating attachment is used for this, although is not necessary.


  • 1/2 head of napa cabbage, stem removed
  • 2 carrots, scrubbed or washed and peeled (I usually use about 8 baby carrots, rinsed only)
  • 1T kosher salt, divided
  • 1t white pepper, ground
  • 2t sugar
  • 4 cloves garlic, grated
  • 1t fresh ginger, grated
  • 2 scallions, minced finely
  • 1lb ground pork
  • 1 package gyoza dumpling wrappers
  • 2T neutral oil


  1. Shred the cabbage and carrots using a food processor or dice very finely by hand (although the latter will add quite a bit more time). Toss with 2t of the kosher salt and put into a strainer over a bowl. Let sit for 10 minutes, tossing and pushing down every couple of minutes.
  2. Push down the cabbage mixture in the strainer to try and push out water, then empty onto a clean kitchen towel and squeeze out as much possible over a sink.
  3. Add the cabbage mixture to a large bowl along with the rest of the ingredients. Mix very well until everything is evenly distributed, cover and put in the refrigerator for 30 minutes.
  4. Create an assembly line for making the dumplings. I place the dumpling wrappers on the left and cover with a kitchen towel so they do not dry out, a cutting board in front of me, a bowl of water and a towel above the cutting board, and to the right the bowl of filling with a large spoon along with a sheet pan with a silicone mat on it. To assemble, I place eight wrappers on the cutting board, spoon about 2t of the mixture to the middle of each one flattening it into a disk leaving about 1/2in of the wrapper uncovered around the edges. I then dip my finger into the water and rub it along the uncovered part of one wrapper, dipping my finger in the water as needed. The wrapper should be damp, but not too wet. Pat any damp fingers on the towel then lift the wrapper folding it in half like a taco. Pinch one end closed and with the other hand lift a small bit of the wrapper from the inside and pull toward the pinched fingers. Using the other hand, pull down the flap of wrapper and pinch. Repeat six or seven times until the dumpling is sealed, pinching the final corner closed. You should end up with a “fin” of wrapper sticking up and running the length of the dumpling in a semi-circle shape with pleats on one side and the other side smooth. Place the finished dumpling on the baking sheet with the fin side sticking straight up. Press down a little to flatten the bottom. Make sure the bottom of the dumpling as well as the cutting board are completely dry. Repeat for the other dumpling wrappers.
  5. When all the filling is used up, transfer all the dumplings that are not going to be cooked immediately into the freezer uncovered for two hours. Then transfer the frozen dumplings into a zip-top freezer back and remove as much air as possible without cracking the dumplings.
  6. Heat 1T neutral oil in a skillet over medium heat until simmering. Add dumplings to the pan making sure they do not touch. The may need to be done in batches depending on the size of the pan and the number of dumplings. When placing the dumplings in the pan move them around a little to make sure they do not stick, then keep swirling the pan for 1 minute or until the bottom is a dark brown making sure that the dumplings do not stick together.
  7. Carefully pour 1/4C water into the pan and cover immediately. Since hot oil and water do not react well, I usually mostly cover the pan with the lid leaving a small bit open on the side furthest from me, then slowly pour the water down the side of the pan through the opening. Fully cover the pan with the lid and let cook for 5 minutes if fresh or 7 minutes if they were frozen.
  8. Remove the cover and let any remaining water evaporate, then cook for 1 minute longer again swirling the dumplings so they do not stick. (If necessary, carefully slide a silicone spatula under any dumplings that are sticking and try to dislodge them without tearing the wrapper.)


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