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Crispy Pan-Fried Pork Gyoza Recipe with Easy Spicy Chili Oil Dip

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A quick and easy recipe for crispy pan-fried pork gyoza served with a flavorful spicy chili oil dip. Perfectly balanced with a juicy pork filling and a satisfying crunch.

Ingredients

Scale
  • 1 pound ground pork (about 450g), preferably with some fat
  • 3–4 stalks green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups napa cabbage, finely shredded
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sake or dry sherry (optional)
  • Salt and pepper to taste
  • About 40 round gyoza wrappers
  • 3 tablespoons vegetable oil (for frying)
  • ½ cup water (about 120ml, for steaming)
  • 1 teaspoon chili flakes (for spicy chili oil dip)
  • 2 tablespoons soy sauce (for spicy chili oil dip)
  • 1 tablespoon rice vinegar (for spicy chili oil dip)
  • 1 teaspoon sesame oil (for spicy chili oil dip)
  • 1 clove garlic, minced (for spicy chili oil dip)
  • Pinch of sugar (optional, for spicy chili oil dip)

Instructions

  1. Prepare the Filling (10 minutes): In a large mixing bowl, combine ground pork, finely chopped green onions, minced garlic, grated ginger, and shredded napa cabbage. Add soy sauce, sesame oil, sake (if using), salt, and pepper. Mix thoroughly until well combined and slightly sticky.
  2. Fill the Gyoza Wrappers (15 minutes): Place one wrapper on a clean surface. Spoon about 1 tablespoon (15g) of filling into the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half over the filling, pressing the edges together to seal. Create pleats along one side if desired. Repeat with remaining wrappers and filling.
  3. Heat the Pan (2 minutes): Place a non-stick skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the bottom evenly. The pan should be hot but not smoking.
  4. Cook the Gyoza (10 minutes): Arrange the gyoza in the skillet flat side down, leaving space between each. Cook without moving for 2-3 minutes until bottoms are golden brown and crispy.
  5. Steam to Finish (5 minutes): Pour in ½ cup (120ml) water around the gyoza edges, then immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5 minutes.
  6. Uncover and Crisp (2 minutes): Remove the lid and cook for an additional 1-2 minutes to evaporate remaining water and crisp the bottoms again.
  7. Make the Spicy Chili Oil Dip (5 minutes): Mix chili flakes, soy sauce, rice vinegar, sesame oil, minced garlic, and a pinch of sugar in a small bowl. Stir well and let flavors meld.
  8. Serve: Transfer gyoza to a serving plate and enjoy hot with the spicy chili oil dip on the side.

Notes

Keep wrappers covered with a damp towel to prevent drying. Use enough oil to get a crispy bottom. Do not overcrowd the pan; cook in batches if needed. Adjust heat to avoid burning. The chili oil dip can be made ahead and flavors improve after resting. For gluten-free, use rice flour-based wrappers. Leftovers store well refrigerated for 2 days or frozen uncooked.

Nutrition

Keywords: gyoza, pork gyoza, pan-fried gyoza, crispy gyoza, spicy chili oil, Asian appetizer, easy gyoza recipe

Find it online: https://emmayum.com/crispy-pan-fried-pork-gyoza-recipe-with-easy-spicy-chili-oil-dip/