Gyoza Recipe

Prepare cabbage

Finely chop the napa cabbage. Place in a large bowl, sprinkle with 1/2 teaspoon salt, toss and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between hands to remove as much liquid as possible; discard the liquid.

Prepare tofu and vegetables

Press the tofu beforehand to remove excess moisture, then crumble into small pieces. Grate the carrot, finely mince the mushrooms, slice green onions, and mince garlic and grate ginger.

Cook vegetable mix (optional for deeper flavor)

Heat 1 teaspoon sesame oil in a skillet over medium heat. Add minced garlic and grated ginger, sauté 30 seconds until fragrant. Add mushrooms and carrots and sauté 2–3 minutes until softened and most moisture evaporates. Remove from heat and let cool slightly.

Combine filling

In the bowl with the squeezed cabbage combine the sautéed vegetables, crumbled tofu, sliced green onions, soy sauce, mirin, Shaoxing wine (if using), remaining 1/2 teaspoon sesame oil, 1 teaspoon salt (adjust as needed), and 1/2 teaspoon pepper. Mix thoroughly until mixture is evenly seasoned. Taste and adjust soy sauce or salt if necessary. The mixture should be moist but not watery.

Set up an assembly station: a small bowl of water for sealing, a cutting board or clean surface, and a plate for finished dumplings. Keep wrappers covered with a damp towel to prevent drying.

Place one gyoza wrapper in your non-dominant hand. Put about 1 teaspoon to 1 1/2 teaspoons of filling (roughly a heaping 1/2 tablespoon) in the center of the wrapper — avoid overfilling to ensure a good seal.

Dip your finger in the water and moisten the edge of half the wrapper. Fold the wrapper in half over the filling to form a semicircle. Starting at one end, make 3–4 small pleats on one side, pressing each pleat to the flat side to seal tightly. Ensure there are no air pockets. Repeat until all wrappers are filled. This recipe should make about 36–40 gyoza depending on exact filling amount.

Heat a large non-stick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat the pan.

Place gyoza flat-side down in the pan in a single layer without crowding (work in batches if needed). Fry 2–3 minutes until the bottoms are golden brown.

Carefully add 1/4 cup (60 ml) water per batch (adjust to cover roughly 1/4 of dumpling height) to the pan and immediately cover with a lid to steam. Reduce heat to medium and steam for 4–5 minutes, or until water has mostly evaporated and wrappers are cooked through.

Remove the lid and continue cooking 1–2 more minutes to re-crisp the bottoms. Transfer cooked gyoza to a serving plate. Repeat with remaining dumplings.

While cooking the last batch, combine sauce ingredients in a small bowl: 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 tablespoon water (if you want milder), 1/2 teaspoon sugar or honey, and 1 teaspoon chili oil or a pinch of togarashi and 1/2 teaspoon grated ginger if using. Stir until sugar dissolves. Taste and adjust acidity or salt to preference.

Arrange gyoza on a platter. Sprinkle toasted sesame seeds and sliced green onions over the dumplings for garnish. Serve immediately with the sauce on the side for dipping.