Gyoza Recipe

Prepare cabbage

Trim core from Napa cabbage and finely chop. Place chopped cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss and let sit 10 minutes to draw out water. After resting, squeeze cabbage very dry in a clean kitchen towel or between your hands over a bowl, then transfer to a large mixing bowl.

Mince aromatics

Peel and mince ginger (approx 20 g) and garlic. Thinly slice green onions, using both white and green parts. Add ginger, garlic, and most of the sliced green onion (reserve some for garnish and sauce) to the bowl with the squeezed cabbage.

Make filling

Add 400 g ground pork, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sake, 1 teaspoon salt, 1 teaspoon white pepper and 1 tablespoon cornstarch to the cabbage/aromatics bowl. Mix thoroughly with a spatula or your hands until the mixture is cohesive and slightly sticky (about 2–3 minutes). Taste a small cooked pinch and adjust seasoning if needed.

Assemble gyoza

Set out a small bowl of water to wet wrapper edges. Place one wrapper in your palm, add about 1 level tablespoon (approximately 12 g) of filling in the center. Dip your finger in water and moisten half the edge rim. Fold wrapper in half over filling to form a semicircle and press center to seal. Starting from one end, make 3 small pleats on the moistened edge and press each pleat to the unpleated side so the dumpling sits with pleated edge up. Repeat until all wrappers are used (makes ~40 gyoza). Keep assembled dumplings covered with a damp towel to prevent drying.

Heat a large nonstick skillet (or cast-iron) 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 needed).

Pan-fry until bottoms are golden brown, 2–3 minutes. Pour in 120 ml water around the edge of the pan (careful of hot oil splatter), quickly cover with a tight-fitting lid and reduce heat to medium. Steam for 5–6 minutes, or until water has evaporated and dumplings are cooked through (internal temp ~70°C/160°F).

Remove lid and continue cooking 30–60 seconds to re-crisp bottoms. Transfer gyoza to a serving plate with the pleated side up so bottoms remain crisp.

Combine 3 tsp soy sauce, 2 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (optional) and 1 tablespoon finely sliced green onion in a small bowl. Taste and adjust ratio to preference (more vinegar for tang, more soy for salt). Serve alongside hot gyoza.