Japanese Gyoza Recipe

Prepare cabbage

Finely chop the napa cabbage. Scatter the chopped cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to extract as much liquid as possible. Measure out 1 cup drained.

Mix filling

In a medium bowl combine the drained cabbage, ground pork, sliced scallions, minced garlic, grated ginger, soy sauce, sesame oil, rice wine (or mirin), remaining 3/4 teaspoon salt, white pepper, and the optional half egg. Mix thoroughly with a fork or chop repeatedly with a bench scraper until the mixture becomes sticky and cohesive (this improves texture and binding). Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Fill and fold gyoza

Set up an assembly station with a small bowl of water for sealing, the wrapper stack, and a spoonful of filling. Hold one wrapper in your non-dominant hand, place about 1 teaspoon to 1 tablespoon of filling in the center (enough to fill without overstuffing). Dip your finger in water and wet the edge of the wrapper. Fold the wrapper in half over the filling, pressing gently at one point to seal. Starting at one end, make 3–4 small pleats along one side, pressing each pleat to the flat side to create the classic gyoza crescent; ensure there are no air pockets. Repeat until all wrappers are filled (about 30 dumplings). Keep finished dumplings covered with a damp towel to prevent drying while you work.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Arrange 8–10 gyoza flat side down in a single layer without crowding. Fry 2–3 minutes until bottoms are golden brown. Immediately pour 1/4 cup (60 ml) water into the pan (it will sizzle) and quickly cover with a tight-fitting lid to steam. Reduce heat to medium and steam for 4–5 minutes, until water has evaporated and pork is cooked through (internal temperature 70°C / 165°F). Remove lid and let any remaining moisture evaporate; if desired, add the remaining 1 tablespoon oil to crisp the bottoms for another 30–60 seconds. Transfer cooked gyoza to a serving plate and repeat with remaining dumplings.

Alternative boiling method

To make boiled gyoza (suigyoza), bring a large pot of water to a rolling boil, add dumplings in batches (do not overcrowd), stir gently to prevent sticking, and boil for 3–4 minutes until they float and are cooked through. Remove with a slotted spoon and serve.

In a small bowl combine 1 teaspoon karashi (or prepared hot mustard), 1 teaspoon soy sauce, 1/2 teaspoon rice vinegar, 1/4 teaspoon sesame oil, and 1/2 teaspoon water. Taste and adjust: add more water to reduce heat, more mustard for spice, or more vinegar for tang. Mix until smooth. Serve alongside hot gyoza.