Gyoza Recipe

Prepare cabbage

Finely chop the napa cabbage. Sprinkle with a pinch of salt (about 1/8 tsp), place in a bowl and let sit 5–10 minutes to draw out moisture. Then squeeze the cabbage tightly over the sink or a bowl to remove as much liquid as possible. Measure out 1 cup of squeezed cabbage for the filling.

Mix filling

In a medium bowl combine ground pork, squeezed napa cabbage, sliced green onions, minced garlic, minced ginger, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 1 teaspoon potato starch (or cornstarch). Mix thoroughly with a spoon or your hands until the mixture becomes slightly sticky and well combined (about 1–2 minutes). This ensures a cohesive filling that holds together when cooked.

Taste a small bit: to test seasoning, cook a 1 tablespoon portion in a skillet until done and adjust salt or soy sauce if necessary. Return filling to bowl and keep covered until ready to assemble.

Set up an assembly area: stack wrappers on a clean surface, have a small bowl of water for sealing, and a plate for finished gyoza.

Place 1 wrapper in the palm of your hand or on a work surface. Put about 1 teaspoon (level — roughly 10–12 g) of filling into the center of the wrapper. Be careful not to overfill to avoid tearing when sealing.

Dip your finger in the water and moisten the edge half of the wrapper. Fold the wrapper in half over the filling to form a half-moon, press center to seal. Starting from one end, make 3 small pleats along the sealed edge, pressing each pleat firmly to adhere to the opposite side so the gyoza forms a pleated crescent. Repeat with remaining wrappers and filling. Place finished gyoza on a lightly floured tray or parchment to prevent sticking.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat so oil is hot but not smoking (about 1 minute).

Arrange gyoza flat-side down in the skillet in a single layer, leaving a small gap between each (cook in batches if necessary). Fry for 2–3 minutes until the bottoms are golden brown and crisp.

Carefully pour 1/3 cup water into the skillet (watch for steam), then immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes until the wrappers are translucent and the filling is cooked through (internal temperature for pork should reach 71°C / 160°F).

Remove lid and increase heat to medium-high for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Use a spatula to loosen and transfer gyoza to a serving plate, crisp side up.

Combine 3 tablespoons soy sauce with 1 tablespoon rice vinegar in a small bowl. Add 1 teaspoon chili oil and 1/2 teaspoon toasted sesame seeds if desired. Stir and serve alongside the gyoza.

Garnish (optional): sprinkle sliced green onions or a few drops of sesame oil over the gyoza before serving. Serve hot.