Gyoza Recipe

Finely mince the napa cabbage and place in a bowl. Sprinkle with 1/4 teaspoon salt, toss, and let sit for 5 minutes. Squeeze out excess liquid through a towel or between hands and discard the liquid.

Finely chop the green onions. Grate the ginger and mince the garlic.

In a mixing bowl combine ground pork, squeezed cabbage, green onions, ginger, garlic, soy sauce, sesame oil, shaoxing wine, remaining 3/4 tsp salt, and white pepper. Mix with a spoon or chop with a cleaver repeatedly until the mixture is sticky and well combined (about 1–2 minutes). Chill the filling for 10 minutes to firm up slightly, which makes wrapping easier.

Lightly dust your work surface with the flour. Lay out one gyoza wrapper and keep the rest covered to prevent drying.

Place about 1 rounded tablespoon (≈15 g) of filling in the center of a wrapper. Dip your finger in the water and run a thin line around half the edge of the wrapper.

Fold the wrapper in half over the filling to form a semicircle. Starting from one edge, make 2–3 small pleats along the moistened side and press firmly to seal, ensuring no air pockets remain. Repeat until you have 6 dumplings. Keep finished gyoza covered with a damp towel while assembling the rest.

Heat and fry

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange the 6 gyoza in the pan flat side down in a single layer without crowding.

Fry undisturbed for 2–3 minutes until the bottoms are golden brown.

Steam in pan

Carefully pour 60 ml (about 1/4 cup) water into the pan — it may splatter. Immediately cover the pan with a tight-fitting lid, reduce heat to medium-low, and steam for 4–5 minutes until the wrappers are translucent and filling is cooked through (pork should reach 70°C / 160°F).

Remove the lid and increase heat to medium-high to evaporate remaining water and crisp the bottoms for 1 minute. Slide gyoza onto a plate and serve immediately with dipping sauce.

Arrange gyoza in a single layer in a steamer lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for 6–8 minutes until wrappers are translucent and filling is cooked through (pork internal temp 70°C / 160°F).

Remove and serve hot with dipping sauce.

Heat oil in a medium pot or deep fryer to 180°C (350°F). Work in batches if needed so gyoza have room to float.

Carefully drop gyoza into the hot oil and fry for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili oil (or sesame oil). Adjust to taste and add minced garlic or chili flakes if desired. Serve alongside the hot gyoza.