Jersey Cabbage and Pork Gyoza with Ponzu Dipping Sauce

Savory Japanese-style dumplings filled with juicy minced pork, finely chopped Jersey cabbage, fragrant ginger, and garlic, served with a tangy and refreshing ponzu dipping sauce.

Prep Time

25 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.75/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Asian•Japanese

Main Ingredient:

Pork

Mood:

Healthy

Ingredients

Servings

1lbGround Pork(Ground pork with some fat content (about 20%) is preferred for juiciness.)

£3.50

0.5small headJersey Cabbage(Finely chopped. Regular green cabbage can be substituted.)

£0.75

1tablespoonGinger(Grated or finely minced)

£0.20

2clovesGarlic(Minced)

£0.10

2tablespoonsSoy Sauce(Low sodium preferred)

£0.15

1tablespoonSesame Oil(Toasted sesame oil)

£0.25

1tablespoonRice Vinegar

£0.10

1tablespoonCornstarch

£0.05

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper(Freshly ground)

£0.02

40wrappersGyoza Wrappers(Round gyoza wrappers. Available in most Asian supermarkets.)

£3.00

0.5cupWater(For cooking)

2tablespoonsVegetable Oil(For cooking)

£0.05

0.5cupPonzu Sauce(For dipping)

£1.75

1teaspoonSesame Oil(For dipping, optional)

£0.25

To tasteChili Oil(For dipping, optional)

£0.30

2Scallions(Finely chopped, for garnish)

£0.50

Total Cost

£10.98

£2.75 per serving

Instructions

1.
Prepare the filling: In a large mixing bowl, combine the ground pork, finely chopped Jersey cabbage, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, cornstarch, salt, and pepper. Mix well with your hands until the ingredients are thoroughly combined and the mixture is slightly sticky.
2.
Wrap the gyoza: Place a gyoza wrapper in the palm of your hand. Place about 1 tablespoon of the pork filling in the center of the wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape. Pleat one side of the wrapper and press firmly to seal. Repeat with the remaining wrappers and filling.
3.
Cook the gyoza: Heat the vegetable oil in a large wok or frying pan over medium-high heat. Arrange the gyoza in a single layer in the pan. Cook for 2-3 minutes, or until the bottoms are golden brown.
4.
Add water and steam: Pour ½ cup of water into the pan and immediately cover with a lid. Reduce the heat to medium and steam for 6-8 minutes, or until the water has evaporated and the gyoza are cooked through.
5.
Crisp the bottoms (optional): Remove the lid and continue to cook for another 1-2 minutes, or until the bottoms are crispy and golden brown.
6.
Make the dipping sauce: In a small bowl, combine the ponzu sauce, sesame oil (optional), and chili oil (optional).
7.
Serve: Transfer the gyoza to a serving plate. Garnish with chopped scallions. Serve immediately with the ponzu dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (220g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

To prevent the gyoza from sticking to the pan, make sure the pan is well-oiled and heated before adding the gyoza.

If you don't have gyoza wrappers, you can use wonton wrappers, but they may be slightly thicker.

You can freeze uncooked gyoza for later use. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container.

Adjust the amount of ginger and garlic to your preference.

Squeeze excess water out of the cabbage before adding it to the pork mixture. This will prevent the gyoza from becoming soggy.

Cooking Equipment

Large Mixing Bowl

Cutting Board

Knife

Wok or Large Frying Pan with Lid

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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