Gyoza (veggie Or Pork) Recipe

Prepare vegetables

If using cabbage: core and rinse Napa and green cabbage. Finely shred and place in a large bowl. Sprinkle 1/2 teaspoon salt over the shredded cabbage, toss, and let sit for 10 minutes. After resting, squeeze the cabbage in handfuls over the sink or a bowl to remove excess liquid. Reserve the liquid or discard.

Prepare mushrooms and aromatics

Trim and finely chop shiitake mushrooms. Mince garlic and ginger, and thinly slice the scallions (whites and greens separated if desired). If using tofu for the veggie option, press it beforehand to remove water and crumble it into small pieces.

Combine filling (Pork version)

In a large bowl combine 300 g ground pork, 2 cups drained shredded Napa cabbage + 1 cup drained green cabbage, the chopped shiitake mushrooms, whites of the scallions, minced garlic (3 cloves), minced ginger (1 tbsp), 1 tsp sesame oil, 2 tbs soy sauce, 1 tbs sake, 1 tsp mirin, 1 tsp salt, 1/4 tsp white pepper, and 1 tbs cornstarch. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Taste a small pinch by cooking it in a spoon to check seasoning and adjust soy/salt if needed.

Combine filling (Veggie version)

In a large bowl combine 150 g crumbled pressed tofu, 2 cups drained shredded Napa cabbage + 1 cup drained green cabbage, chopped shiitake mushrooms, whites of the scallions, minced garlic (3 cloves), minced ginger (1 tbsp), 1 tsp sesame oil, 2 tbs soy sauce, 1 tbs sake, 1 tsp mirin, 1 tsp salt, 1/4 tsp white pepper, and 1 tbs cornstarch. Mix until cohesive and slightly sticky. Adjust seasoning to taste; add a splash more soy if needed.

Set up an assembly station: a clean work surface dusted lightly with 2 tbs flour, a small bowl of the 1/2 cup water for sealing, and a tray to hold finished gyoza. Keep filling chilled until ready to fill.

Work with one wrapper at a time. Place wrapper on your palm or flat surface. Put about 1 rounded teaspoon (approximately 10–12 g) of filling in the center of the wrapper. Avoid overfilling to prevent tearing.

Dip your finger in the water and moisten the wrapper edge halfway around (or the entire rim for a full seal). Fold the wrapper in half over the filling to make a crescent. Press the center to seal, then create 3–4 small pleats on one side by folding a small section of the edge toward the center and pressing firmly to seal each pleat against the opposite smooth edge. Ensure a tight seal with no air pockets. Place finished gyoza on the floured tray with pleated side up. Repeat until all wrappers are filled.

Heat a heavy nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat the bottom.

Arrange gyoza in the pan in a single layer, pleated side up, leaving a small gap between each dumpling (work in batches if needed). Fry for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (it will splatter; stand back) and immediately cover with a tight-fitting lid to steam. Reduce heat to medium and steam for 4–5 minutes, or until the wrappers become translucent and filling is cooked through (pork should reach 71°C / 160°F).

Remove the lid and continue cooking uncovered for another 1–2 minutes so the bottoms re-crisp. Use a thin spatula to loosen and transfer gyoza to a serving plate, crispy side up.

In a small bowl combine 3 tbs soy sauce, 1.5 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (optional), 1 tbs finely sliced scallion, and 1/2 tsp toasted sesame seeds. Stir and taste; adjust acidity or salt by adding more vinegar or soy as preferred.

Serve gyoza hot with dipping sauce on the side. Leftover cooked gyoza can be refrigerated for up to 3 days and re-crisped in a skillet or frozen in a single layer on a tray then transferred to a bag for up to 2 months.