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Ingredients
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Gyoza (3 pieces)
Dipping sauce
Method
Gyoza (3 pieces)
Prepare cabbage
Finely chop napa cabbage and place in a small bowl. Sprinkle with a small pinch of salt, toss, and let sit 5 minutes. Squeeze out excess moisture with your hands or in a clean kitchen towel until mostly dry (this prevents soggy filling). Reserve the drained liquid for another use or discard.
Make filling
In a mixing bowl combine ground pork (90 g), drained cabbage (30 g), sliced green onion (1 tbsp), grated ginger (1 tsp), minced garlic (1 clove), soy sauce (1 tsp), sesame oil (1 tsp), rice wine/mirin (1 tsp), cornstarch (1 tsp), a pinch of salt and pinch of white pepper. Mix thoroughly with a spoon or chop with a cleaver motion until the mixture becomes slightly sticky and cohesive (about 1–2 minutes).
Fill and fold gyoza
Place one gyoza wrapper on your palm. Spoon about 1 tablespoon (≈15 g) of filling into the center (adjust so you have three equal portions total). Moisten the wrapper edge with water using your fingertip. Fold wrapper over filling to form a half-moon, pressing to seal at the center. Starting from one side, make 3 small pleats on the top edge pressing each pleat to the bottom edge to create a sealed pleated edge. Repeat for remaining wrappers. Keep assembled gyoza covered with a damp towel to prevent drying.
Pan-fry and steam (potsticker method)
Heat a nonstick or cast-iron skillet over medium heat. Add 1 tsp vegetable oil and swirl to coat. Arrange the 3 gyoza in the skillet flat side down with a little space between them. Fry for 1–1.5 minutes until the bottoms turn golden brown. Carefully pour 3 tablespoons water into the pan (it will sizzle) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes until the filling is cooked through and the wrapper becomes tender and translucent. Remove the lid and continue cooking uncovered 30–60 seconds to re-crisp the bottoms if needed. Transfer gyoza to a plate.
Serve
Arrange three gyoza on a small plate. Optionally garnish with thinly sliced green onion. Serve hot with dipping sauce.
Dipping sauce
Whisk together 1 tbsp soy sauce, 1 tsp rice vinegar, a drop of sesame oil, and 1 tsp chili oil (if using) in a small dipping dish. Add sliced green onion if desired. Serve alongside gyoza.