Steamed Pork Gyoza Recipe

Name: Steamed Pork Gyoza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 pound pork belly slices; 1 cup chopped cabbage; 3 spring onions, chopped; 2 cloves garlic, chopped; 1 tablespoon grated ginger; 1/4 teaspoon soy sauce; 1/4 teaspoon sesame oil; 1 pinch salt; 1 pinch ground black pepper; 1 (16 ounce) package gyoza wrappers; 2 tablespoons olive oil, or as needed; 1/4 cup hot water

Servings: persons

1 tablespoon olive oil
1/2 pound pork belly slices
1 cup chopped cabbage
3 spring onions, chopped
2 cloves garlic, chopped
1 tablespoon grated ginger
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
1 pinch salt
1 pinch ground black pepper
1 (16 ounce) package gyoza wrappers
2 tablespoons olive oil, or as needed
1/4 cup hot water

1
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook pork until until slightly pink in the center, 5 to 7 minutes. Remove from heat and allow to cool. Chop into small chunks.
2
Combine cabbage, spring onions, garlic, and ginger in a food processor. Blend until finely minced; transfer to a bowl.
3
Place cooked pork in the food processor; blend until finely minced. Add pork, soy sauce, sesame oil, salt, and pepper to the cabbage mixture. Combine filling well.
4
Separate and place gyoza wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite corner to form a crescent shape. Press edges together to seal.
5
Heat olive oil in a skillet over medium heat. Fry gyoza until bottoms are golden, about 3 minutes. Add enough hot water to cover gyoza halfway. Cook until water is evaporated and gyoza are translucent, 2 to 4 minutes.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 pound pork belly slices, 1 cup chopped cabbage, 3 spring onions, chopped, and more.

Yes, Steamed Pork Gyoza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Pork Gyoza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions