Gyoza Recipe

Prepare cabbage: very finely chop napa cabbage, sprinkle with 1/4 tsp salt, let sit 8–10 minutes, then squeeze out excess liquid with a towel or your hands and discard the liquid.

Combine filling: in a bowl, mix ground pork, drained cabbage, scallions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sake (if using), 1 tsp salt, and 1/4 tsp white pepper. Stir until mixture is sticky and well combined (about 1–2 minutes).

Set up a workspace with a small bowl of water, a stack of 6 gyoza wrappers and the filling. Keep wrappers covered with a damp towel to prevent drying.

Filling and folding (makes 6 gyoza)

Place one wrapper on your palm. Put about 1 rounded teaspoon (≈12–15 g) of filling in the center. Dip your fingertip in water and moisten the edge of the wrapper. Fold wrapper in half over the filling to form a semicircle and press center to seal. Starting from one side, make 3 small pleats on one side of the rim, pressing each pleat onto the opposite flat rim to create a sealed, pleated edge. Ensure there are no gaps. Repeat to make total of 6 gyoza.

Heat a nonstick skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Arrange the 6 gyoza in the pan flat-side down, not touching, cook 1–2 minutes until bottoms are golden brown.

Carefully add 1/4 cup water to the pan (it will steam and sputter). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, until water has evaporated and wrappers are translucent, filling is cooked through (pork should reach 71°C/160°F).

Remove lid and increase heat to medium-high for 30–45 seconds to re-crisp the bottoms. Transfer gyoza to a plate using a spatula, crispy side up.

If you prefer steamed gyoza without frying, arrange gyoza in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for 8–10 minutes until filling is cooked through (pork reaches 71°C/160°F) and wrappers are tender but not gummy.

Mix 2 tsp soy sauce with 1 tsp rice vinegar. Add 1/2 tsp chili oil and 1/4 tsp sesame seeds if desired. Taste and adjust ratio to preference (commonly 2:1 soy to vinegar). Serve alongside hot gyoza.

Serve 6 gyoza per order warm with dipping sauce. Garnish with extra sliced scallion or sesame seeds if desired.