Gyoza Recipe

Prepare cabbage

Finely chop the Napa cabbage, then sprinkle with a pinch of salt and let sit 10 minutes. Squeeze out as much liquid as possible using your hands or a clean towel. Discard extracted liquid and measure out 1 cup of drained cabbage for the filling.

Mix filling

In a large bowl combine ground pork, drained cabbage, chopped green onions, minced garlic and ginger. Add soy sauce, sesame oil, rice wine, beaten egg, potato starch, salt and white pepper. Mix thoroughly with a spoon or chop repeatedly with a cleaver motion until the mixture becomes sticky and well combined (this helps texture). Cover and refrigerate for at least 15 minutes to let flavors meld.

Set out gyoza wrappers on a lightly floured surface. Keep them covered with a damp towel so they don't dry out. Have a small bowl of the 1/4 cup water nearby for sealing.

Scoop about 1 rounded teaspoon (roughly 1 tablespoon) of filling into the center of a wrapper. Dip your finger into the water and run a thin line around half the wrapper edge. Fold the wrapper over the filling to make a semicircle, press the center to seal, then create 3 small pleats along one side pressing each pleat to the sealed edge to create classic gyoza shape. Continue until all wrappers are filled; you should make about 35–40 gyoza depending on filling amounts.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer without crowding (work in batches if necessary).

Cook gyoza until the bottoms are golden brown, about 2–3 minutes. Carefully pour 1/2 cup water into the skillet (avoid splattering oil) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes, until the filling is cooked through and wrappers are tender and slightly translucent.

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

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, and optional 1/2 teaspoon chili oil and 1 tablespoon chopped green onion in a small bowl. Taste and adjust vinegar or soy to preference. Serve alongside hot gyoza.