Gyoza Fried Recipe

Prepare cabbage

Finely chop the Napa cabbage and salt lightly (about 1/8 tsp). Let sit 5 minutes, then squeeze out excess water using your hands or a towel until mostly dry. This prevents a soggy filling.

Mix filling

In a bowl combine ground pork, squeezed cabbage, chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until the mixture is sticky (about 1–2 minutes).

Prepare wrappers

Place one gyoza wrapper flat in your palm or on a clean surface. Keep other wrappers covered with a damp towel to prevent drying.

Fill and fold

Place about 1 heaping teaspoon (roughly 12–15 g) of filling in the center of each wrapper. Dip your finger in the water and run a thin line around half the wrapper edge. Fold the wrapper in half over the filling and press to seal in the center. Starting from one end, make 2 small pleats on one side pressing firmly to seal; repeat on the other side if desired. Ensure there are no holes. Repeat for all 3 gyoza.

Heat pan

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat the bottom.

Fry bottoms

Place the 3 gyoza in the pan flat-side down with a small gap between them. Fry 1.5–2 minutes until the bottoms turn golden brown.

Steam

Carefully pour 1/4 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam 3–4 minutes until the filling is cooked through and wrappers become translucent and set.

Crisp up

Remove the lid and increase heat to medium-high for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. If needed, add a few drops more oil to help crisping.

Plate and garnish

Transfer gyoza to a serving plate, bottom-side up to showcase the crisp bottoms. Sprinkle with sesame seeds and chopped green onion if using.

In a small dish combine 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/4 teaspoon chili oil (optional), and 1/8 teaspoon sesame oil. Stir and serve alongside the gyoza.