Carrot & Cabbage Gyoza Recipe

Prepare cabbage

Thinly shred the cabbage. Place in a large bowl, sprinkle with 1/2 teaspoon kosher salt, toss and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean towel or between your hands to remove as much liquid as possible. Measure out 2 cups packed shredded cabbage.

Combine vegetables

To the drained cabbage add the grated carrot, sliced scallions, minced ginger and minced garlic. Stir to combine.

Season filling

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon kosher salt (adjust if needed), and 1 teaspoon freshly ground black pepper. If using toasted sesame seeds, add them now. Mix thoroughly until ingredients are evenly distributed. Taste a small pinch and adjust seasoning (more soy for saltiness, more vinegar for brightness).

Prepare work station

Arrange a clean work surface with a small bowl of the 1 tablespoon water for sealing, a plate for finished gyoza, and the 24 wrappers covered with a damp towel to prevent drying.

Fill wrappers

Place one wrapper in your non-dominant hand. Spoon about 1 to 1 1/2 teaspoons of filling into the center of the wrapper (approx. 12–15 g). Dip your finger into the water and moisten the edge of the half of the wrapper. Fold the wrapper in half over the filling to form a semicircle, gently press the center to seal. Starting at one end, make 3 small pleats along the edge, pressing firmly to seal each pleat. Repeat with remaining wrappers and filling. You should end up with about 24 gyoza.

Pan-fry (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high and add 2 teaspoons neutral oil, swirling to coat. Arrange 8–12 gyoza flat-side down in a single layer without crowding. Cook undisturbed 2–3 minutes until bottoms are golden brown. Carefully pour 3 tablespoons water into the pan (enough to cover approx. 1/4 of their height), immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 4–5 minutes until wrappers become translucent and filling is cooked through. Remove lid and continue cooking 30–60 seconds to evaporate remaining water and re-crisp bottoms. Transfer cooked gyoza to a plate and repeat in 1–2 more batches with remaining gyoza.

Alternative: steam only

If you prefer not to pan-fry, arrange gyoza in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves and steam over simmering water for 6–8 minutes until heated through.

In a small bowl combine 6 teaspoons ponzu, 1 teaspoon rice vinegar, 1 teaspoon mirin (if using), and 1 teaspoon fresh lime or lemon juice. Stir to combine. If you like heat, drizzle in 1 teaspoon chili oil or sprinkle a pinch of shichimi. Taste and adjust — ponzu provides salt and citrus; add more lime for brightness or a bit more mirin for sweetness.

Serve the gyoza hot with the ponzu dipping sauce on the side. Optionally garnish with extra sliced scallions, toasted sesame seeds, or a small wedge of lime.