Gyoza Fried Recipe

Prepare the cabbage: finely shred the napa cabbage. Sprinkle with 1/4 teaspoon salt, toss, let sit 5 minutes, then squeeze out excess moisture using a towel or your hands. This prevents soggy filling.

Mince the green onions, garlic and grate the ginger.

In a medium bowl combine ground pork, squeezed cabbage, green onions, garlic, ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp mirin (if using), 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly until sticky — about 1–2 minutes — to develop binding in the meat.

Taste-and-adjust: optionally cook a small 1-teaspoon sample in a pan to check seasoning and adjust salt or soy sauce if needed.

Set a small bowl of cold water next to your work area. Working one wrapper at a time, place about 1 heaping teaspoon (roughly 12–15 g) of filling into the center of a wrapper. Do not overfill.

Dip your finger in the cold water and moisten the edge of the wrapper. Fold the wrapper over the filling to make a half-moon and press to seal at the center.

Create pleats along one edge (about 3–5 small pleats) by folding and pressing to make a tight seal. Ensure there are no air pockets. Repeat until all filling is used. You should have about 24 gyoza (serves 3).

Heat the pan

Use a large nonstick or well-seasoned cast-iron skillet. Add 2 tablespoons neutral oil and heat the pan over medium-high heat until the oil shimmers (about 1–2 minutes).

Place the gyoza flat-side down in the pan in a single layer, leaving small gaps between them (work in two batches if your pan is too small). Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (away from yourself) and immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and steam for 4–5 minutes (until water has mostly evaporated and wrappers look translucent at the top).

Remove the lid and continue cooking another 1–2 minutes to re-crisp the bottoms. If needed, increase heat slightly to evaporate remaining moisture and develop crispness.

Use a thin spatula to lift and transfer gyoza to a serving plate. Sprinkle with toasted sesame seeds and chopped chives if desired.

Combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon chili oil (or Sriracha), 1/2 teaspoon toasted sesame oil and 1/2 teaspoon grated ginger in a small bowl. Stir to combine. Adjust acidity or heat to taste.

Serve sauce alongside the hot fried gyoza for dipping.