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
- 4 leaves napa cabbage, thinly chopped
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tsp salt
- 2 tsp black pepper
- Dumpling wrappers (30-35)
- Plastic wrap
Instructions
- To a large gallon-sized Ziploc bag, add all of the filling ingredients (everything except for the dumpling wrappers) and zip the bag. Knead and mash the ingredients with your hands.
- Roll out a piece of plastic wrap about 1.5 ft long and lay on a clean, flat surface. Place the dumpling wrappers on top in a straight line.
- Cut a hole about 1-inch in size on the bottom corner of the Ziploc bag.
- Begin piping the filling onto the wrappers by starting on one end and going down the line of wrappers to the other end.
- Take one side of the plastic wrap (parallel to the filling) and fold, in order to fold all of the wrappers at once. Repeat on the other side.
- Place your dumplings on a plate and 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 cooked all the way through. Increase the heat and continue to cook (about 2 minutes) until the bottom of the gyoza is brown and crispy.
- 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).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 30-35 dumplings