Pork & Chicken Gyoza Recipe

Prepare cabbage

Finely chop the napa cabbage and place in a bowl. Sprinkle with a pinch of salt (about 1/4 tsp), toss, and let sit 5 minutes. Squeeze out excess water using your hands or a kitchen towel until mostly dry.

Combine filling

In a large bowl, add ground pork and ground chicken. Add the squeezed cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice wine, salt, white pepper, cornstarch, and the egg. Mix thoroughly with a spoon or your hand until the mixture becomes sticky and well combined (about 1–2 minutes). Taste a small cooked pinch and adjust seasoning if needed.

Set up a work station with wrappers, a small bowl of water for sealing, and the filling. Place about 1 teaspoon (heaping) of filling in the center of a wrapper. Dip your finger in water and moisten the wrapper edge. Fold in half and pleat one side to create classic gyoza pleats, sealing tightly. Repeat until all filling is used, about 36 dumplings. Keep finished dumplings on a lightly floured tray so they don't stick.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Place 10–12 gyoza in the pan flat-side down in a single layer without crowding.

Fry undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.

Carefully pour 1/3 cup water into the pan (it will steam; be cautious) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes until filling is cooked through and wrapper above the water appears tender and translucent.

Remove lid and let any remaining water evaporate. Add another 1 teaspoon oil around the edges and continue cooking uncovered for 30–60 seconds to re-crisp the bottoms. Transfer gyoza to a plate lined with paper towel. Repeat with remaining batches, adding oil as needed.

Whisk together rice vinegar, soy sauce (1 tsp), sesame oil (1 tsp), and honey. Toss the mixed salad greens with the dressing until evenly coated. Sprinkle toasted sesame seeds over the salad.

Stir together soy sauce (3 tbs), rice vinegar (1 tbs), and chili oil if using. Garnish with sliced scallion if desired.

Arrange a bed of dressed mixed greens on each serving plate. Place 6 gyoza per plate (or divide remaining dumplings evenly) on top of the greens. Serve immediately with dipping sauce on the side. Leftover gyoza can be stored in the refrigerator for up to 2 days; re-crisp in a skillet before serving.