Gyoza (6 Pcs) Recipe

Prepare workspace

Lightly dust a clean work surface with the all-purpose flour. Lay out 6 gyoza wrappers in a single layer so they’re easy to fill. Keep a small bowl of cold water nearby to seal wrappers.

Prepare cabbage

Finely shred the Napa cabbage. Place shredded cabbage in a small bowl, sprinkle a tiny pinch of salt, toss and let sit 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly in a clean kitchen towel or paper towels to remove excess water; measure 40 g of drained cabbage (or use the drained amount you prepared).

Mix filling

In a medium bowl combine the ground pork, drained cabbage, chopped green onion, minced garlic, minced ginger, soy sauce, sesame oil, sake, potato starch (or cornstarch), pinch of salt and pinch of white pepper. Mix thoroughly with a spoon or chopstick until the mixture becomes sticky and homogeneous (about 30–60 seconds). This tackiness helps the filling bind and stay inside the wrapper.

Portion filling

Spoon about 1 heaping teaspoon (approximately 10–12 g) of filling into the center of each wrapper. Do not overfill — you want to be able to pleat the edges easily.

Seal gyoza

Dip your finger in the bowl of water and moisten the edge of the wrapper all the way around. Fold the wrapper over the filling to form a half-moon, then starting from one end make 3–4 small pleats on the top edge, pressing each pleat to seal firmly so there are no air pockets. Repeat for all 6 gyoza. Place finished gyoza on a lightly floured tray so they don’t stick.

Pan-fry then steam (classic potsticker method)

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat. Arrange the 6 gyoza flat-side down in the pan in a single layer with a little space between them. Fry for 1.5–2 minutes, until the bottoms are golden brown.

Steam to cook through

Carefully pour 60 ml (about 1/4 cup) water into the pan — it will sizzle. Immediately cover the pan with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes, until the filling is cooked through (pork should reach 71°C/160°F if measured).

Crisp bottom

Remove lid and increase heat to medium-high to evaporate remaining water (about 30–60 seconds). Let the bottoms crisp again for 30–60 seconds. Use a spatula to transfer gyoza to a plate, browned side up so the crisped bottoms remain intact.

In a small bowl combine 2 tsp soy sauce, 1 tsp rice vinegar and (optional) 1 tsp chili oil. Stir and sprinkle sesame seeds on top if desired. Serve alongside hot gyoza for dipping.