Gyzoa Recipe

Prepare filling

In a large mixing bowl combine ground pork and ground chicken. Add shredded cabbage, the white parts of the sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, sugar, cornstarch and beaten egg. Mix thoroughly with a spoon or your hands until the mixture is uniformly combined and slightly tacky (about 1–2 minutes). Season with a small pinch of salt and pepper and taste a tiny amount by pan-frying a teaspoon to check seasoning; adjust if needed.

Wrap gyoza

Place a dumpling wrapper on a clean work surface. Put roughly 1 teaspoon to 1 tablespoon (about 15 g) of filling in the center of each wrapper (enough to form a slight mound without overfilling). Moisten the edge of the wrapper with a little water using your finger. Fold the wrapper in half and press to seal, creating small pleats along one side to form a crescent gyoza (or simply press edges together for square wrappers). Ensure there are no air pockets and the seal is tight. Place finished gyoza on a tray lined with parchment and lightly dusted with a little cornstarch to prevent sticking.

Pan-fry and steam (crispy bottom method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Arrange 8–10 gyoza in the pan in a single layer, flat side down, leaving small gaps between them. Cook without moving for 2–3 minutes until bottoms are deep golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight-fitting lid to steam. Reduce heat to medium and steam for 4–5 minutes, or until the filling is cooked through (internal temp 165°F / 74°C). Remove the lid and continue cooking for 1 minute to re-crisp the bottoms. Transfer gyoza to a wire rack or paper towel-lined plate. Repeat in batches with remaining oil and water as needed.

While the gyoza are cooking, whisk together ponzu sauce, sweet chili sauce, lime juice, toasted sesame oil and red chili flakes in a small bowl. Taste and adjust balance — add a little more sweet chili for sweetness, more ponzu for salt/acid. Keep at room temperature.

Toss mixed greens with the reserved green parts of the scallions, a teaspoon of vegetable oil (optional), salt and black pepper to lightly dress. Divide greens among 4 small starter plates or one family platter.

Arrange 6 gyoza per plate on top of the mixed greens so some of the crispy bottoms are visible. Spoon 1 tablespoon of the Sweet Chili Ponzu into a small dipping bowl per plate and sprinkle toasted sesame seeds and sliced scallion greens over the dumplings and salad. Serve immediately while gyoza are hot and crispy.