Gyoza Recipe

1. Prepare cabbage: finely shred the cabbage, sprinkle a small pinch of salt, let sit 5 minutes, then squeeze out liquid firmly using your hands or a towel. Measure out about 30 g after squeezing.

2. In a medium bowl combine ground pork, squeezed cabbage, chopped scallion, minced garlic, grated ginger, soy sauce, sesame oil, a pinch of salt and a pinch of white pepper. Mix thoroughly with a spoon or by hand until mixture is sticky and well combined (about 1–2 minutes).

3. Lay one gyoza wrapper flat on your palm or a clean surface. Place about 1 tablespoon (roughly 18 g) of filling in the center of the wrapper. Adjust so you will have enough filling for 5 wrappers from the total mixture.

4. Dip your fingertip in the water. Moisten the edge of the wrapper semi-circular rim (about half the perimeter). Fold the wrapper in half over the filling to form a half-moon and press at the top center to seal.

5. Starting from one side of the sealed edge, make 2 small pleats by folding a small section of the wrapper toward the center and pressing each pleat firmly to the opposite plain edge so the dumpling holds a pleated crescent shape. Repeat until you have made 5 gyoza. Keep finished gyoza on a lightly floured tray so they do not stick.

6. Heat a nonstick or cast-iron skillet over medium-high heat and add 1 teaspoon neutral oil, swirling to coat the surface.

7. Place the gyoza flat-side down in the skillet in a single layer without overcrowding (5 pieces fit comfortably in a small skillet). Cook undisturbed until bottoms are golden brown, about 2–3 minutes.

8. Carefully pour 3 tablespoons (45 ml) of water into the skillet — enough to come up about 1/8–1/4 inch — and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, until filling is cooked through and wrappers become translucent at the top.

9. Remove the lid and continue to cook uncovered for 1 minute to re-crisp the bottoms. If any remaining moisture is present, cook an extra 30–60 seconds until crisp.

10. Use a spatula to transfer gyoza to a plate, browned side up.

11. In a small bowl combine 1 tablespoon soy sauce and 1 teaspoon rice vinegar. Add 1 teaspoon chili oil and 1/2 teaspoon sesame seeds if using. Stir and serve alongside the hot gyoza.