Japanese Pork Dumplings

Yield: 30 to 35 pieces

Time: 2 hours, up to 4 with resting

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Pan-fried dumplings with golden crispy edges and a soft, juicy filling of gingery pork, cabbage, and scallions. My favorite way to eat this Japanese snack or side dish is dipped in a homemade ponzu sauce.




200g all-purpose flour, plus more for rolling
100g boiling water
1 tsp salt 



1 lb ground pork
1” knob fresh ginger
3-4 garlic cloves
1 small bunch scallion (or Chinese chive)
1 tbsp sake
1 tbsp fish sauce
1 tbsp sugar
2 tsp salt
¼ tsp black pepper
¼ tsp white pepper
450g Napa cabbage (roughly ¼ head) 



1. Combine flour and salt. Add boiling water and mix with a spoon. 

2. When dough is cool enough to handle, knead until flour is incorporated. Some dry spots are okay. Wrap the dough in plastic and let rest at room temperature for 10 minutes.

3. Knead a second time, until dough forms a smooth ball.

4. Divide dough in half, and roll into two 12 inch logs. Cover with plastic wrap and let rest at room temperature for 1-4  hours.

5. Flour your work surface. With a knife or bench scraper, cut logs into 15-17 pieces each, with a total of 30-35 pieces. 

6.  Roll each piece into a ball, and then flatten into thin round wrappers using a rolling pin. Continually dust work space and wrappers with flour to avoid sticking. Stack wrappers, dusting generously with flour between each layer. Cover with plastic and set aside.


1. Mince cabbage. In a bowl, add 2 tsp salt to cabbage and massage thoroughly to release excess water. Set aside in a strainer to drain more water.

2. Peel the ginger and garlic and finely mince together. Clean and mince the green onion or Chinese chive. 

3. Return to cabbage. Squeeze and discard remaining liquid.

4. In a large bowl, combine pork, ginger, garlic, drained cabbage, green onion, sake, fish sauce, sugar, and black and white pepper. 

5. Thoroughly mix and knead mixture with your hands, about 2 minutes. Cover with plastic wrap and set to chill in the fridge 20-30 minutes.


1. Place 1-2 teaspoons of filling in each wrapper. Wet the wrapper edges with water and fold over to make a tight seal.

2. Heat a skillet on high. Turn down to medium and add 1-2 tablespoons of vegetable oil. Fry gyoza until at least one side is golden brown. 

3. Pour ¼ cup of water into the pan. Immediately cover and lower heat. Let cook 5-6 minutes, until the water has evaporated and the filling is cooked. 5. Optional: add 1 tablespoon of sesame oil as the gyoza finish cooking uncovered. 

6. Remove from heat and serve with ponzu, or a mix of black vinegar and soy sauce.

Recipe by Sachi Nagase

“My dad would often make a quick lunch of frozen store-bought gyoza for me and my sister. He taught us how to fry them perfectly—how to let the gyoza brown just enough before adding water, and then throw the lid on to avoid getting splashed with oil. We loved eating them with a savory dashi ponzu sauce. Gyoza are similar to Korean mandu, but a few subtleties differentiate them. While mandu might have mung bean noodles, and can be fried, steamed, or eaten in soup, gyoza are derived from the Chinese jiaozi, and are most often pan-fried, filled with pork and cabbage.” Editor’s note: Use the same dough to make tofu mandu.

SACHI NAGASE is a cook, baker, and barista who spent a year cooking in Bay Area restaurants (in both savory and pastry) while running a cake business. Nagase and collaborator Katie Yun are the co-founders of both/&, an art collective turned cooking practice celebrating the Japanese and Korean cuisine of their childhoods. These days, Nagase can be found practicing roller skating and perfecting her homemade yogurt.

May 29, 2020. Video by Sachi Nagase.

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