Gyoza Recipe

Prepare cabbage

Trim and finely chop the Napa cabbage. Place chopped cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between hands to remove as much liquid as possible. Reserve the liquid for another use or discard.

Mix filling

In a large mixing bowl combine ground pork, squeezed cabbage, chopped green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sake (if using), 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon cornstarch. Mix thoroughly with chopsticks or a spoon until mixture becomes sticky and cohesive (about 1–2 minutes). This helps filling hold together while cooking.

Assemble gyoza

Set up an assembly station with a small bowl of water for sealing, a working surface, and wrappers. Place one wrapper in your palm, put about 1 teaspoon (heaping) to 1 tablespoon of filling in the center (depending on wrapper size). Dip a fingertip in water and moisten the edge of the wrapper. Fold wrapper in half over filling to form a crescent, gently press to seal at one edge, then create 3–4 pleats along the sealed edge working from one side to the center, pressing firmly to remove air and fully seal. Repeat until all filling is used. Place finished gyoza on a tray lined with parchment or lightly dusted with cornstarch to prevent sticking.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza flat-side down in the skillet in a single layer with a little space between them (work in batches if needed). Cook without moving until the bottoms are golden brown, 2–3 minutes.

Carefully pour 3/4 cup water into the pan (the oil may splatter). Immediately cover the skillet with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 5–6 minutes, or until the water has evaporated and the filling is cooked through (internal temp for pork should reach 160°F / 71°C).

Remove the lid and continue cooking 30–60 seconds more to re-crisp the bottoms. Use a thin spatula to transfer gyoza to a serving plate. Repeat with remaining gyoza, wiping the skillet if necessary and adding more oil between batches.

Combine 3 teaspoons soy sauce, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili oil (if using) in a small bowl. Stir and taste; adjust to preference (more vinegar for tang, more soy for salt). Garnish with 1 teaspoon finely chopped green onion. Serve alongside hot gyoza.