Authentic Japanese Pan-Fried Pork & Cabbage Gyoza (Crispy Skirt Potstickers)
Japan's favorite izakaya snack: tender pleated dumpling wrappers stuffed with juicy minced pork, shredded Napa cabbage, garlic chives, ginger, and sesame oil, pan-fried to create a signature crunchy golden lace skirt (Hanetsuki).
Ingredients
Juicy Gyoza Filling
- 300g (10 oz) ground pork (with good fat ratio for juiciness)
- 2 cups Napa cabbage, finely shredded and salted for 10 mins, then squeezed completely dry
- 1/2 cup Chinese garlic chives (nira) or green scallions, finely chopped
- 2 garlic cloves, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 tbsp Japanese soy sauce (shoyu)
- 1 tbsp toasted sesame oil
- 1 tsp sake or dry white wine
- 1/2 tsp fine sea salt and white pepper
- 1 package (approx. 30 pieces) round Gyoza wrappers
Lace Skirt Slurry & Dipping Sauce
- 1 tsp cornstarch mixed into 1/3 cup cold water
- 2 tbsp sesame oil for searing
- Dipping Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil (Rayu)
Instructions
Prepare the Juicy Filling
In a mixing bowl, combine ground pork, squeezed dried cabbage, garlic chives, grated garlic, ginger, soy sauce, sesame oil, sake, and white pepper. Mix vigorously in one direction for 2 minutes until the meat turns pale and sticky.
Pleat the Gyoza
Place a gyoza wrapper on your palm. Spoon 1 tablespoon of filling in the center. Wet the wrapper rim with water. Fold in half and create 4 to 5 neat pleats from right to left along the top edge, sealing tightly.
Sear the Bottoms
Heat 1 tablespoon of sesame oil in a non-stick skillet over medium-high heat. Arrange gyoza in neat rows. Fry for 2 minutes until the bottoms turn deep golden brown.
Steam with Lace Slurry
Pour the cornstarch water slurry directly into the hot pan and immediately cover with a tight-fitting lid. Steam over medium heat for 4 to 5 minutes until wrappers turn translucent.
Crisp the Golden Lace Skirt and Serve
Remove the lid, drizzle 1 teaspoon of sesame oil along the edges, and let remaining moisture evaporate for 1 minute until a crispy golden lattice skirt forms. Invert onto a serving plate with soy-vinegar-chili dipping sauce.
Nutrition Facts
* Based on a 2,000 calorie diet.