Gyozas Tahini (6 Piezas) Recipe

Prepare vegetables

Finely chop the cabbage into very small pieces. Sprinkle a pinch of salt (about 1/8 tsp) over the cabbage and let sit 5 minutes, then squeeze out excess moisture using a towel or paper towel. This prevents a watery filling.

Combine filling ingredients

In a medium bowl, mix the ground pork, drained cabbage, sliced scallions, minced garlic, grated ginger, soy sauce, sesame oil, mirin (if using), 1/4 tsp salt, and 1/8 tsp white pepper. Stir with a spoon or chop with a spatula until a slightly sticky, uniform mixture forms (about 1–2 minutes). Taste a small pinch (optional; cook a tiny bit first if concerned about raw meat).

Assemble gyozas

Place one wrapper flat in your palm or on a clean surface. Put about 1 tablespoon (roughly 12–15 g) of filling in the center of each wrapper — enough to fill but not overstuff. Dip your fingertip in the water and moisten the wrapper edge. Fold the wrapper in half over the filling, pressing the center to seal. Create 2–3 small pleats along one side to form a traditional gyoza shape, pressing firmly to ensure a tight seal. Repeat until you have 6 gyozas.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium heat and add 1 tbs neutral oil, swirling to coat. Place the gyozas flat side down in the pan with a little space between them. Fry for 2–3 minutes until the bottoms are golden brown. Carefully add 3–4 tablespoons of water to the pan (enough to come about 1/8–1/4 inch up the side of the gyozas) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, or until the filling is cooked through (internal temp for pork 71°C/160°F). Remove the lid and cook another 30–60 seconds to re-crisp the bottoms. Transfer gyozas to a serving plate.

Alternative: fully steamed

If you prefer, place gyozas in a lightly oiled steamer basket lined with parchment or cabbage leaves and steam for 8–10 minutes until cooked through. Finish with a quick sear in a hot oiled pan, 30–60 seconds, to crisp the bottoms (optional).

In a small bowl, whisk together 2 tbs tahini, 1 tsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp honey. Add 2 tbs warm water a little at a time, whisking until smooth and pourable. Stir in 1/2 tsp sambal or chili oil if you want heat. Taste and adjust balance — add more vinegar for acidity, honey for sweetness, or water to thin. Garnish with toasted sesame seeds and the finely sliced scallion.

Arrange 6 gyozas on a plate and serve immediately with the tahini dipping sauce on the side. Optionally drizzle a few drops of sesame oil or chili oil over the gyozas and sprinkle extra scallion or sesame seeds for presentation.