Description
These easy gyoza meatballs have all the savory flavor of classic dumplings without the wrappers. Juicy, pan-seared meatballs are coated in a glossy soy ginger sauce and served over rice for a quick, comforting dinner or crowd-pleasing appetizer.
Ingredients
Gyoza Meatballs
-
1 pound ground pork (or ground chicken)
-
3 green onions, finely sliced
-
2 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
1 tablespoon soy sauce
-
1 teaspoon sesame oil
-
1 large egg
-
½ cup panko breadcrumbs
-
Salt and black pepper, to taste
Soy Ginger Sauce
-
¼ cup soy sauce
-
2 tablespoons rice vinegar
-
1 tablespoon honey or brown sugar
-
1 teaspoon sesame oil
-
½ teaspoon red pepper flakes (optional)
For Serving (Optional)
-
Steamed white rice
-
Sesame seeds
-
Extra green onions
Instructions
Instructions
-
In a large bowl, combine ground pork, green onions, garlic, ginger, soy sauce, sesame oil, egg, panko, salt, and pepper. Mix gently until just combined.
-
Roll the mixture into 1½-inch meatballs.
-
Heat a large skillet over medium heat with a small amount of oil. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.
-
While the meatballs cook, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes.
-
Pour the sauce into the skillet and gently toss the meatballs to coat. Simmer for 2–3 minutes until the sauce thickens and becomes glossy.
-
Remove from heat and garnish with sesame seeds and green onions. Serve over rice if desired.
Notes
-
Ground pork gives the most authentic gyoza flavor, but chicken works well for a lighter option.
-
Do not overmix the meat mixture to keep meatballs tender.
-
These meatballs can be served as an appetizer, rice bowl topping, or meal-prep protein.
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
- Category: Dinner
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED