Crunchy Orc Gyoza
Made byKojimochi
Pan-fried Japanese gyoza filled with ground pork, cabbage and chives — crisped on the bottom and steam-cooked for a juicy interior.
15 min prep10 min cook2 servings (15–20 gyoza)AppetizerJapanese12/16/2025
Ingredients
225 g ground pork
50 g cabbage, finely chopped
10 g chives, minced
2.5 g ginger paste (about ½ tsp)
1.25 g garlic paste (about ¼ tsp)
½ tbsp soy sauce
½ tbsp sake
¼ tsp chicken broth powder
½ tsp sesame oil (for the filling)
Salt and pepper to taste
15–20 gyoza wrappers
A drizzle of cooking oil (for frying)
2.5 g all-purpose flour (about ½ tsp) (for slurry)
60 ml water (for slurry/steaming)
½ tsp sesame oil (for finishing)
Instructions
1
Prepare the filling: In a bowl combine ground pork, finely chopped cabbage, minced chives, ginger paste, garlic paste, soy sauce, sake, chicken broth powder, ½ tsp sesame oil, and salt and pepper. Mix well until the mixture is evenly combined and slightly sticky.
2
Assemble the gyoza: Put a small spoonful of filling in the center of each wrapper. Moisten the wrapper edge with a little water, fold over, and pleat to seal (the traditional pleated/hida-hida style is optional). Repeat until all wrappers are filled.
3
Heat the pan: Warm a nonstick skillet over medium heat and add a drizzle of cooking oil, spreading it to coat the surface.
4
Pan-fry the gyoza: Place gyoza in the pan flat-side down and cook until the bottoms are golden brown, about 2–3 minutes.
5
Steam-fry: Stir the flour into 60 ml water until dissolved. Pour the flour–water mixture into the pan (it will steam). Immediately cover with a lid and steam for about 5–6 minutes, until the water has evaporated and the filling is cooked through.
6
Crisp & finish: Remove the lid, drizzle ½ tsp sesame oil over the gyoza, and continue cooking 1–2 minutes to re-crisp the bottoms.
7
Serve: Transfer gyoza to a plate and serve hot with a dipping sauce (suggestion below).
Notes
Dipping sauce suggestion: mix soy sauce and rice vinegar 2:1 and add a few drops of chili oil to taste. You can substitute fresh minced ginger and garlic for the pastes (about ½ tsp fresh ginger and ¼ tsp fresh garlic). Gyoza can be assembled ahead and refrigerated for a few hours; freeze uncooked gyoza on a tray then transfer to a bag for longer storage — cook from frozen, adding a couple extra minutes to the steaming time. Avoid adding too much water to the filling or the wrappers can become soggy. Serve as an appetizer or part of a meal.
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