Mushroom and Pork Gyoza
Serves
4
Total Time
34 minutes
Prep Time
20 minutes
Cook Time
14 minutes
About
Delight your taste buds with these Mushroom and Pork Gyoza! A perfect balance of crispy, savory, and tender bites. These dumplings are filled with a flavorful mixture of ground pork, shiitake mushrooms, green onion, garlic, and ginger, and lightly seasoned with Kikkoman® Sesame Oil. Paired with Kikkoman® Gyoza Dipping Sauce, they’re ready to impress in just over 30 minutes. Crisp on the outside and juicy on the inside, these gyoza dumplings are pan-fried and steamed for the perfect texture. The umami-packed filling is easy to assemble, and the process of folding and sealing the gyoza wrappers is fun and rewarding. Serve them hot, sprinkled with toasted sesame seeds and paired with dipping sauce for a complete experience. You can also customize the filling by incorporating vegetables or experimenting with alternative proteins. These dumplings work beautifully as an appetizer, side dish, or snack and can even be prepared in an air fryer for a crispier variation. Tips and Tricks- For even cooking, avoid overcrowding the skillet—cook the gyoza in batches to ensure every dumpling gets a golden-brown crust.
- If you’re short on time, you can use pre-made gyoza wrappers or substitute with wonton wrappers in a pinch.
- Try air frying these dumplings for a crispy take on traditional fried gyoza—simply brush them with oil and cook at 375ºF for 8-10 minutes, flipping halfway through.
- Make extra dumplings and freeze them for later. Simply reheat directly from frozen in a skillet or air fryer for a quick and easy snack.
Ingredients
½ pound ground pork
4 ounces shiitake mushrooms, stems removed and minced
¼ cup green onion, finely chopped
1 teaspoon garlic, minced
1 teaspoon ginger, peeled/minced
2 teaspoons Kikkoman® Sesame Oil
20 gyoza or potsticker wrappers
1 + 1 tablespoons cooking oil, divided
For Serving
2 teaspoons toasted sesame seeds
½ cup Kikkoman® Gyoza Dipping Sauce
Directions
- Combine pork, mushrooms, green onion, garlic, ginger, and sesame oil in a large bowl. Stir well to combine.
- Place wrappers on a clean work surface and place 1 tablespoon of filling in the center of each wrapper.
- Rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, and pinch or pleat the edges to seal. You can also use a dumpling or ravioli press to seal gyoza.
- Heat 1 tablespoon of oil over medium heat in a large skillet. Once oil is hot, add 10 dumplings and cook uncovered until golden brown, about 2 minutes. Slowly add ½ cup of water to skillet and cover with lid. Reduce heat to low and steam dumplings for 4-5 minutes longer. Repeat with remaining gyoza.
- Transfer to a serving plate and sprinkle with sesame seeds. Serve with gyoza sauce for dipping.
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