Gyoza Steam Recipe

Prepare filling

Place the ground pork (90 g) in a mixing bowl. Add the finely chopped cabbage (30 g), chopped green onion (1 tbsp), grated ginger (1 tsp), minced garlic (1 tsp), 1 tsp soy sauce, 1 tsp sesame oil, a pinch of salt and a pinch of white pepper. Mix thoroughly with a spoon or chop repeatedly with a spatula until the mixture becomes slightly sticky and well combined (about 1–2 minutes). This helps the filling bind.

Fill wrappers

Place one gyoza wrapper on your palm or a flat surface. Put about 1 tablespoon (roughly 15 g) of filling in the center of each wrapper (adjust so three wrappers use all filling). Moisten the wrapper edge with a little water using your fingertip. Fold the wrapper over the filling to form a half-moon and seal by pressing edges together. Pleat the edge if desired for a tighter seal. Repeat until all 3 wrappers are filled and sealed. Keep finished gyoza covered lightly to prevent drying.

Pan-steam (potsticker) method

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 1 tsp neutral oil and swirl to coat. Place the 3 gyoza flat-side down in the pan with a little space between them. Cook, undisturbed, for 1–1.5 minutes or until the bottoms are golden brown.

Carefully add 3 tbsp water to the pan (watch for steam) and immediately cover with a tight-fitting lid. Lower heat to medium-low and steam for 4–5 minutes, or until the filling is cooked through (internal temperature for pork should reach 71°C / 160°F). If using chicken cook to 74°C / 165°F. Steam times may vary slightly depending on wrapper thickness.

Remove lid and continue cooking uncovered for 30–60 seconds to re-crisp the bottoms. Transfer gyoza to a plate using a spatula, being careful not to tear the wrappers. Serve immediately.

Combine 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp chili oil (or sesame oil) and 1/2 tsp chopped green onion in a small dish. Stir and serve alongside the hot gyoza.