This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Pork Gyoza

Name: Pork Gyoza
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: Ground pork (300 g); Col (1 1/2 cups); Garlic (3 cloves); Ginger (1 teaspoon); Chives (3 pieces); Soy sauce (1 tablespoon); Sesame oil (1 tablespoon); Salt (1 teaspoon); White pepper (1 pinch); Gyoza (dumpling) wrappers (24 pieces); Vegetable oil, (2 tablespoons); Water (1/4 cup)

by Waatokok Kitchen

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41 viewsTotal time: 50 min

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Pork and cabbage empanadillas, browned on the bottom and steamed, with garlic and sesame oil.

Servings: 4
Prep: 35 min
Cook: 15 min
Difficulty: Medium
Category: Main course, Appetizer
Cuisine: Japanese
Serve: Hot
Texture: Crispy / Crunchy, Juicy
Techniques: FrySteam
Meal: LunchDinnerSnack

Family meal
Party

Tips

Seal the edges tightly—this prevents the filling from leaking out while steaming. Here’s a video for your reference to help you prepare your dish.

Ingredients

Ground pork (300 g)
No price yet
Col (1 1/2 cups)
No price yet
Garlic (3 cloves)
≈ $0.99 MXN
Ginger (1 teaspoon)
No price yet
Chives (3 pieces)
No price yet
Soy sauce (1 tablespoon)
$1.44 MXN
Sesame oil (1 tablespoon)
$5.02 MXN
Salt (1 teaspoon)
≈ $0.16 MXN
White pepper (1 pinch)
No price yet
Gyoza (dumpling) wrappers (24 pieces)
No price yet
Vegetable oil, (2 tablespoons)
$1.48 MXN
Water (1/4 cup)
$0.19 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $9.28 MXN

≈ $2.32 MXN per serving

6 of 12 ingredients

priced

50%

Prices are approximate. · Last updated Oct 7, 2026

Some prices may be outdated.

Tools

Mixing bowl
Frying pan
Knife
Cutting board

Steps

1. Prepare the filling10 min
By this step, you should already have all your vegetables finely chopped. Sauté the chopped cabbage with a little salt, let it sit for 5 minutes, and squeeze out the excess water. Mix it with the ground pork, garlic, ginger, scallions, soy sauce, sesame oil, salt, and white pepper (if using).
2. Fill and fold25 min
Place a teaspoon of filling in the center of each wafer, moisten the edges, fold in half, and pinch the edges together to seal tightly, forming a half-moon shape.
3. Fry the base2 min
Heat oil in a nonstick skillet, arrange the gyoza in rows, and fry over medium heat for 2 minutes, until the bottoms are golden brown.
4. Steam6 min
Add a little water to the pan (be careful—it may splatter), cover immediately, and steam for 5–6 minutes, until the dough is translucent and the filling reaches at least 71°C (160°F) internally.
5. Finish2 min
Remove the lid and let the remaining water evaporate, cooking for another 1–2 minutes until the base is crispy again.
6. Serve1 min
Serve hot with soy sauce and rice vinegar on the side.

Substitutions & variations

Would you rather not fry them? You can boil them directly in boiling water until they float and the center of the filling reaches at least 71°C (160°F)—don’t rely solely on a set cooking time.
If you can't find gyoza wrappers, you can substitute wonton wrappers or something similar.