Gyoza (6) Recipe

Prepare cabbage

Core and finely shred the napa cabbage. Sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes. Squeeze the cabbage in a clean towel or between hands to remove as much moisture as possible; measure after draining (should be about 80–90 g).

Mince aromatics

Finely mince garlic and ginger. Clean and finely chop green onions. If using shiitake, finely chop them as well.

Make filling

In a mixing bowl combine ground pork, drained cabbage, green onions, garlic, ginger and chopped shiitake (if using). Add 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp mirin, 1 tsp salt, 1/4 tsp white pepper and 1 tsp cornstarch. Mix thoroughly with a spoon or by hand until sticky and well combined (1–2 minutes). This helps the filling bind and stay juicy.

Portion wrappers

Set out 18 gyoza wrappers on a clean work surface covered with a slightly damp towel to prevent drying. Keep a small bowl of water for sealing by the wrappers.

Fill and fold

Place about 1 tablespoon (roughly 12–14 g) of filling in the center of each wrapper. Dip your finger in the water and wet the outer edge of the wrapper. Fold in half to create a semicircle and press to seal. Pleat one side toward the center creating 3–4 small pleats, pressing firmly to avoid air pockets. Repeat until all wrappers are filled. Place finished gyoza on a parchment-lined tray, seam-side up.

Heat pan

Use a 10–12 inch nonstick or well-seasoned cast-iron skillet. Add 2 tbsp (30 ml) neutral oil and heat over medium-high until shimmering (about 1–2 minutes).

Fry gyoza

Arrange gyoza seam-side up in the skillet in a single layer without crowding (work in batches if necessary). Fry for 1.5–2 minutes until the bottoms are golden brown.

Steam to finish

Carefully pour 3–4 tbsp (approximately 40–100 ml depending on pan) of water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 4–5 minutes until the filling is cooked through and the wrapper above the browned bottom is tender.

Crisp bottoms

Remove the lid and increase heat to medium-high to evaporate remaining water and re-crisp the bottoms for 30–60 seconds. Transfer gyoza to a serving plate, browned side up.

Repeat

Repeat frying and steaming in additional batches, adding more oil as needed (use remaining oil up to total 120 ml across batches).

In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp black or rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (if using) and 1/2 tsp sugar until sugar dissolves. Taste and adjust balance—add a few drops more vinegar for tang or a little water if too salty. Sprinkle with toasted sesame seeds if desired.

Serve sauce alongside hot gyoza for dipping.