Gyoza Recipe

Prepare workspace

Lightly dust a clean work surface with the all-purpose flour to prevent wrappers from sticking. Keep wrappers covered with a damp towel while you work to prevent them from drying out.

Set out a small bowl of water (for sealing edges) and a plate lined with parchment or a tray dusted with a little flour to place finished dumplings.

Prep vegetables

Finely shred the napa cabbage and place it in a bowl. Lightly salt the cabbage (about 1/2 tsp) and let it sit 8–10 minutes to draw out moisture. After resting, squeeze the cabbage in a clean kitchen towel or between paper towels to remove as much liquid as possible (this prevents soggy filling). Finely chop the green onions.

Mix filling

In a large bowl, combine the ground pork, squeezed cabbage, chopped green onions, minced garlic, grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine (or mirin), 1 tsp salt, 1/2 tsp white pepper, 1 tbsp cornstarch, and 1 tsp vegetable oil. Mix thoroughly with a spoon or your hands until the mixture is cohesive and slightly sticky (about 1–2 minutes). Taste a small bit by cooking a tiny patty in a skillet to check seasoning, adjust soy/salt if needed.

Assemble gyoza

Place one wrapper on your palm or work surface. Put about 1 teaspoon to 1 tablespoon of filling (roughly 10–12 g) in the center — enough to fill but not overstuff. Dip your finger in the water bowl and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Starting at one end, make 3–4 small pleats on one side, pressing each pleat firmly to seal against the opposite edge; ensure there are no gaps. Place finished gyoza on the prepared plate, seam-side up. Repeat with remaining wrappers and filling. You should have about 30 gyoza.

Pan-fry and steam (classic potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange gyoza seam-side up (or flat-side down depending on your sealing) in a single layer with a little space between — work in batches if necessary. Fry for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the skillet (it will sputter). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 4–5 minutes, or until water has evaporated and wrappers are tender and cooked through.

Remove the lid and continue cooking for 1 more minute to re-crisp the bottoms. Use a spatula to transfer gyoza to a serving plate. Repeat with remaining dumplings, adding more oil if needed.

Alternatively, for boiled gyoza: bring a pot of water to a gentle boil, add gyoza in batches, stir gently to prevent sticking, cook 4–5 minutes until they float and are cooked through, then remove with a slotted spoon and pan-fry briefly with a little oil for a crisp bottom (optional).

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (or a pinch of chili flakes), and sliced green onion in a small bowl. Adjust ratios to taste—more vinegar for tang, more soy for saltiness. Serve alongside hot gyoza.