Japanese Gyoza Recipe

Prep cabbage

Place finely shredded napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss and let sit 5 minutes. Squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry. This prevents the filling from being watery.

Combine filling

In a medium bowl, add ground pork, drained cabbage, sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, salt, white pepper, and potato starch. Mix thoroughly with a spoon or clean hands until the mixture is sticky and well combined (about 1–2 minutes). Chill in the refrigerator 10–15 minutes to let flavors meld and make filling firmer for easier wrapping.

Set up an assembly station with a small bowl of cold water for sealing, a plate lined with parchment for finished dumplings, and the gyoza wrappers covered with a damp towel so they do not dry out.

Portion filling

Spoon about 1 rounded teaspoon (approximately 8–10 g) of filling into the center of a wrapper. Do not overfill to ensure good seal and even cooking.

Fold & pleat

Moisten the wrapper edge with a thin layer of cold water. Fold wrapper in half over the filling to form a half-moon. Starting at one end, make 3–5 small pleats on the top edge, pressing each pleat to the flat edge to seal. Ensure there are no air pockets. Place finished gyoza on the prepared plate with pleated side up. Repeat until all filling and wrappers are used (about 24 gyoza).

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Arrange 8–10 gyoza in the pan pleated side up (or down if you prefer flat pleats). Cook undisturbed 2–3 minutes until bottoms are golden brown.

Carefully pour 1/3 cup of the water into the pan (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes until the wrappers become translucent and the pork is cooked through (internal temp 160°F / 71°C).

Remove the lid and continue cooking uncovered for 30–60 seconds to evaporate remaining moisture and re-crisp the bottoms. Transfer gyoza to a serving plate. Repeat with remaining batches, wiping the pan if necessary and adding a touch more oil between batches.

In a small bowl combine 2 tbs soy sauce, 1 tbs rice vinegar and 1 tsp Japanese hot mustard (karashi). Whisk to blend. Taste and add up to 1 tsp chili oil if you want extra heat and aroma. Serve alongside hot gyoza. Mix a small amount of the sauce into the mustard if you prefer a milder mustard flavor.