Pork Gyoza Recipe

Salt the chopped napa cabbage and let it sit in a colander for 10 minutes to draw out moisture.

After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or paper towels to remove as much liquid as possible. Measure and set aside.

In a large mixing bowl combine ground pork, squeezed cabbage, sliced scallions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch, and 1 tsp neutral oil.

Mix thoroughly: use chopsticks or your hands to fold and press the mixture repeatedly for 2–3 minutes until it becomes slightly sticky and cohesive. Cover and refrigerate for at least 20 minutes to allow flavors to meld (can be refrigerated up to 24 hours).

Prepare a small bowl of water for sealing and lightly dust your working surface with the 2 tsp flour to prevent sticking.

Place one gyoza wrapper on your palm or work surface. Spoon about 1 level tablespoon (about 15 g) of filling into the center of the wrapper. Do not overfill — keep a small margin at the edge.

Dip your finger in the water and moisten half the edge of the wrapper. Fold the wrapper in half over the filling to make a half-moon.

Starting from one end, make 3–4 small pleats on the moistened side, pressing each pleat firmly to seal. Ensure there are no air pockets. Place finished gyoza on a tray lightly dusted with flour. Repeat until all filling and wrappers are used (makes about 35–40 gyoza depending on size).

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat the bottom.

Arrange 10–12 gyoza in the pan flat-side down in a single layer without crowding. Fry for 2–3 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the pan (it will sputter), quickly cover with a tight-fitting lid, and reduce heat to medium. Steam the gyoza for 5–6 minutes, until water has evaporated and wrappers are tender and cooked through.

Remove lid and continue cooking for 1 minute to re-crisp the bottoms. Transfer gyoza to a plate lined with paper towel. Repeat in batches with remaining gyoza, adding a little more oil if needed.

Place the 120 ml neutral oil in a small saucepan with thinly sliced garlic and julienned ginger. Warm gently over medium-low heat until the garlic turns light golden and fragrant—do not let it burn (about 6–8 minutes). Remove from heat.

In a heatproof bowl combine dried red chili flakes, crushed toasted Sichuan peppercorns, toasted sesame seeds, sugar, and salt.

Carefully pour the hot oil through a fine mesh strainer over the chili mixture to sizzle the spices and release aroma. Discard the solids strained out if desired, or leave some garlic/ginger pieces in the oil for texture.

Stir in light soy sauce and rice vinegar. Let cool to room temperature, then transfer to a jar. Chili crisp can be used immediately but improves after resting for a few hours. Keeps refrigerated for up to 2 weeks.

Whisk together soy sauce, black vinegar, toasted sesame oil, and chopped scallions in a small bowl. Serve alongside gyoza and house chili crisp for spooning over or dipping.

Arrange warm gyoza on a serving platter. Spoon or drizzle house chili crisp oil on top or place it in a small bowl for dipping. Offer dipping sauce on the side.