Pork Gyoza (Campfire Cooking in Another World)
This pork gyoza recipe makes incredibly delicious gyozas with juicy, flavorful filling on the inside with Asian chive and cabbage for extra flavor and texture. The outside of the gyoza is laced with a beautiful, golden brown and crispy skirt that really brings the whole experience to another level — no wonder Sui and Uncle Fel went for a second serving! Although this recipe is a recreation of a dish from an anime, Campfire Cooking in Another World, it's a solid, straight forward gyoza recipe that is absolutely worth trying.
Ingredients
Pork gyoza
- 8 ounces green cabbage finely diced
- ½ teaspoon salt (for the cabbage)
- 1 pound ground pork
- 1 tablespoon minced garlic *see notes
- 1 tablespoon minced ginger *see notes
- 1 tablespoon sake
- 1 tablespoon regular soy sauce
- 1½ tablespoons toasted sesame oil
- 1 teaspoon chicken bouillon powder
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt (for the filling)
- 1½ ounces Asian chives cut into ¼ inch (½ cm) pieces; discard the last inch (2.5cm) of the woody stems
- 60 sheets round gyoza wrapper or dumpling wrappers
- Oil as needed for cooking
Optional for dumpling skirt (per 12-14 gyoza)
- ¼ cup water
- 1 tablespoon all-purpose flour
Optional gyoza dipping sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 teaspoon granulated sugar
- Chinese chili oil optional for some extra flavor and spice
Instructions
Make the gyoza:
- Place the diced cabbage a bowl and season with salt. Mix well and set aside to let the cabbage salt until needed. Drain the liquid at the bottom of the bowl before use.8 ounces green cabbage, ½ teaspoon salt
- In a large bowl, add the ground pork, garlic, ginger, sake, soy sauce, sesame oil, bouillon powder, salt, and black pepper. Mix until well combined then mix vigorously in a circular motion until the filling is paste-like. Add the Asian chives and the salted cabbage and mix until well combined.1 pound ground pork, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 tablespoon sake, 1 tablespoon regular soy sauce, 1½ tablespoons toasted sesame oil, 1 teaspoon chicken bouillon powder, ½ teaspoon cracked black pepper, 1½ ounces Asian chives, ¼ teaspoon salt
- Prepare your gyoza wrapping station with a sheet pan or plates lined with plastic wrap, damp paper towels for covering the gyoza, a spoon to scoop the filling, a bowl of water to wet the wrapper, and the gyoza wrappers.60 sheets round gyoza wrapper
- Working with a sheet of wrapper at a time, place about a tablespoon of filling at the center of the wrapper and brush some water on the entire edge of the wrapper. Fold the wrapper up and seal the gyoza by pinching the edges together or pleat the wrapper. See the post for pleating photo reference.
- Place the finished gyoza on the prepared sheet pan (or plate) and repeat with remaining filling and wrappers. Make sure to cover the finished gyoza with the damp towel to prevent them from drying out during the process.
Pan-fry the gyoza:
- If making dumpling skirts: mix together the water and flour in a bowl until well combined. Give the flour slurry a mix before use.If making plain gyoza: omit the flour and only prepare the water.¼ cup water, 1 tablespoon all-purpose flour
- In a 12 inch (30cm) pan, add a couple tablespoons of oil. Arrange 12-14 gyoza in the pan then place the pan over medium heat. Let the gyoza cook until they start to turn golden brown on the bottom, about 1-2 minutes. Then pour the prepared water and flour slurry (or just water) over the gyoza and cover with a lid. Let the gyoza cook for 3-4 minutes, until the gyoza is nearly cooked through, then uncover and cook until the water has completely evaporated and the dumpling skirt is golden brown and crispy.Oil
- When the gyoza is done (and the dumpling skirt is golden brown and crispy), place a heatproof plate upside down over the gyoza. Hold the plate and flip the pan upside down to reveal your gyoza. Be careful here as there might be excess oil. It will be very hot!
- Enjoy the gyoza while they are hot. They are great as they are, but they are also great dipped in some gyoza sauce or drizzled with some chili oil.
If your dumpling skirt isn't evenly golden all around, you can move/tilt your pan around to focus on the areas that are paler.
(Optional) Make the gyoza sauce:
- In a bowl, mix together all the ingredients for the sauce until the sugar has dissolved. The sauce can be kept refrigerated for up to 2 weeks if unused.2 tablespoons regular soy sauce, 2 tablespoons white vinegar, 1 tablespoon water, 1 teaspoon granulated sugar, Chinese chili oil
Notes
Please refer to the post above for step by step photo reference, including how to fold gyoza with pleats, storage, and more!
- Ginger and garlic - If you want to make it exactly like the anime, Mukoda used ginger and garlic paste. You can find the exact brand at Japanese markets like Mitsuwa.
- In the anime, Mukoda also drizzled a little toasted sesame oil around the pan once the dumpling skirt is golden brown and crispy. We did not include it in the steps, but if you'd like to, drizzle about a tablespoon (15ml) of sesame oil when the dumpling skirt is nearly done.
Nutrition
Serving: 1gyoza with dumpling skirt | Calories: 47.4kcal | Carbohydrates: 4.8g | Protein: 2.1g | Fat: 2.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.9g | Cholesterol: 6.1mg | Sodium: 101.7mg | Potassium: 38.6mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 36.2IU | Vitamin C: 1.9mg | Calcium: 7.3mg | Iron: 0.4mg
Keywords: anime food recreation, anime recipe, Camp Fire Cooking in Another World
Tried this recipe?Mention @two_plaid_aprons or tag #twoplaidaprons!