Gyoza Recipe

Prepare cabbage

Finely chop the Napa cabbage. Place the chopped cabbage in a bowl, sprinkle with 1/4 teaspoon kosher salt, mix, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean towel or between hands to remove excess liquid. Measure out 1 cup of the drained cabbage for the filling.

Mix filling

In a medium bowl combine ground pork, drained cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, 1/2 teaspoon kosher salt, black pepper, and cornstarch. Mix thoroughly until the mixture becomes sticky and well combined (this helps the filling hold together). Taste a small bit by cooking a teaspoon in a skillet and adjust seasoning if needed.

Prepare workstation

Lightly dust your work surface with the all-purpose flour to prevent sticking. Keep a small bowl of cold water nearby for sealing the wrappers and a damp towel to cover finished gyoza so they don't dry out.

Portion filling

Spoon about 1 rounded teaspoon (approximately 10-12 g) of filling into the center of each gyoza wrapper. Avoid overfilling – filling should not touch the edges.

Seal gyoza

Dip your finger into the cold water and moisten the outer half of the wrapper edge. Fold the wrapper in half over the filling to form a half-moon and press at the center to seal. Starting at the center, make 3 small pleats on one side of the wrapper, pressing each pleat firmly against the opposite flat edge to create the classic gyoza pleated edge. Ensure there are no air pockets and the seal is tight. Place sealed gyoza on a lightly floured tray, cover with a damp towel, and repeat until all wrappers are filled (about 30 gyoza).

Pan-fry then 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 pan in a single layer, leaving space between them (you may need to cook in batches). Fry for 2-3 minutes without moving until bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (it will steam and splatter). Immediately cover the pan with a tight-fitting lid and reduce heat to medium-low. Steam for 5-6 minutes, or until the filling is cooked through and the wrapper has become translucent near the top.

Remove the lid and continue cooking for 1-2 minutes to evaporate remaining moisture and re-crisp the bottoms. Use a thin spatula to loosen and transfer gyoza to a serving plate. If you like the signature connected skirt, before covering to steam sprinkle 1 teaspoon flour mixed with 2 tablespoons water around the gyoza, cover and steam; when the water cooks off the flour will form a lacy skirt. (Optional)

Mix sauce

Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (optional), 1/4 teaspoon sugar (optional) and 1/2 teaspoon toasted sesame seeds in a small bowl. Stir until sugar dissolves. Taste and adjust acidity or heat to preference.

Serve the sauce alongside the hot gyoza for dipping.