Japanese Gyoza Recipe

Prepare the cabbage: finely shred the Napa cabbage and sprinkle with 1/4 tsp salt. Let sit in a bowl for 10 minutes to draw out moisture, then squeeze firmly in a clean kitchen towel or between your hands to remove as much liquid as possible. Measure out 1 cup packed of the squeezed cabbage.

Chop the green onions finely (white and green parts).

In a large bowl, combine ground pork, squeezed cabbage, chopped green onions, minced garlic, grated ginger, soy sauce (2 tbs), sesame oil (1 tsp), rice vinegar (1 tsp), salt (1 tsp), white pepper (1/4 tsp), potato starch (1 tsp), and the egg. Mix thoroughly with a spoon or your hands until the mixture is sticky and well combined (about 1–2 minutes). This helps the filling bind and stay juicy.

Cover the filling and refrigerate for at least 15 minutes (or up to 1 hour) to let flavors meld and to make the mixture easier to handle.

Set up an assembly area with a small bowl of water for sealing, a lightly floured work surface, and a tray dusted with flour or lined with parchment to hold finished dumplings.

Place a gyoza wrapper in the palm of your non-dominant hand. Put about 1 heaping teaspoon (roughly 12–15 g) of filling in the center of the wrapper. Avoid overfilling to prevent tearing.

Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Starting at one end, make 3–5 small pleats along one side, pressing each pleat firmly to seal and remove air pockets; press the opposite side flat so the dumpling sits upright when cooked. Repeat until all wrappers are filled, placing finished gyoza on the prepared tray.

If not cooking immediately, cover the tray with plastic wrap and refrigerate up to 2 hours or freeze on the tray until firm, then transfer to a freezer bag for longer storage.

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

Arrange gyoza in the skillet flat side down in a single layer, leaving a little space between each (work in batches if necessary). Cook 2–3 minutes without moving, until the bottoms are golden brown.

Carefully pour 1/2 cup water into the hot skillet and immediately cover with a tight-fitting lid to steam. Reduce heat to medium and steam for 5–6 minutes, or until the water has mostly evaporated and the wrappers are cooked through. If using frozen gyoza, add 1–2 extra minutes of steaming.

Remove the lid and continue cooking 1 more minute to re-crisp the bottoms. Transfer cooked gyoza to a serving plate.

Repeat with remaining gyoza, adding a little more oil between batches if needed.

In a small bowl combine soy sauce (3 tbs), rice vinegar (1 tbs), mirin (1 tsp, optional), sesame oil (1/2 tsp), chili oil (1/2 tsp, optional) and sugar (1/4 tsp) if using. Stir to dissolve.

Place Japanese hot mustard (karashi) on the edge of the sauce bowl or in a separate small dish. Serve hot mustard alongside the dipping sauce so diners can add a small dab to their soy-vinegar mixture or apply directly to the gyoza for heat. Karashi is very strong — start with a small amount and add to taste.

Serve freshly cooked gyoza hot with the dipping sauce and hot mustard on the side.