Description
Easy-fold gyoza wrapped like a burrito with a quick tuck-and-roll method. Pan-fried to golden perfection, delivering a satisfying crunch on the outside and a savory, juicy burst of filling.
Ingredients
Units
Scale
- 1 lb ground pork
- 6 shiitake mushrooms, diced
- 4 leaves napa cabbage, thinly chopped
- 4 green onions, thinly sliced
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tsp salt
- 2 tsp black pepper
- Dumpling wrappers (30-35)
Instructions
- To a large bowl (or gallon-sized ziplock bag), add all of the filling ingredients (everything except for the dumpling wrappers). Knead the ingredients with your hands.
- To a dumpling wrapper, add about 1 1/2 tbsp of the filling to the middle and spread it from one edge of the wrapper to the opposite edge so it’s in a straight line.
- If using store-bought wrappers, set out a small bowl of water. Lightly dip your finger in the water and moisten one edge of the wrapper to help it seal. This step isn’t needed for homemade wrappers. Bring the opposite edge over and pinch the edges together to seal the dumpling.
- Repeat until you run out of wrappers.
- To a well-oiled large pan over medium-heat, line up your dumplings. Cook for about 4-5 minutes, or until brown and crispy on the bottoms. Don’t worry if they aren’t cooked all the way through, as they will in the next step!
- Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 2-3 minutes). Serve and eat hot and fresh with my homemade dumpling sauce!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 30-35 dumplings