Delightful Japanese Pork and Leek Gyoza

These Japanese pork and leek gyoza are crunchy, juicy pockets of goodness filled with deliciously spiced pork and served with a tasty dipping sauce.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 650 Calories

Ingredients

• 1 teaspoon grated fresh ginger
• 2 tablespoons soy sauce
• 2 cloves garlic, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice wine vinegar
• 2 cups ground pork
• 2 medium mushrooms, finely chopped
• 1 tablespoon Japanese rice wine
• 2 (16 ounce) packages dumpling wrappers
• 4 tablespoons vegetable oil for frying
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon chili-garlic sauce
• 0.5 cup finely chopped leeks, white and light green parts only

Recipe Instructions

Step 1

Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.

Step 2

Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.

Step 3

Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.

Step 4

Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.

Step 5

Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.

Step 6

Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.