Gyoza Fried (3) Recipe

Prep cabbage

If using fresh cabbage, finely chop then sprinkle with a pinch of salt and let sit in a bowl for 5 minutes. Squeeze out excess moisture tightly with hands or a towel so filling won't be watery.

Mix filling

In a medium bowl combine ground pork, drained cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, pepper, and cornstarch. Mix with chopsticks or a spoon until ingredients are well combined and slightly sticky, about 1–2 minutes.

Taste-test a small bit by microwaving or pan-frying a teaspoon of filling until cooked through and adjust seasoning if needed (add more soy sauce or salt).

Fill wrappers

Place a wrapper on a clean palm. Put about 1 teaspoon (approx. 6–8 g) of filling in the center. Lightly moisten the wrapper edge with water using your fingertip. Fold in half to create a semicircle and press in the center to seal. Starting from one side, make 3 small pleats on the top edge, pressing each pleat firmly against the bottom edge to create classic gyoza pleats. Repeat until all wrappers are filled (should make about 12 gyoza).

Pan-fry (frying & steaming)

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer with a little space between them (work in batches if needed). Fry for 1.5–2 minutes without moving until bottoms are golden brown.

Once bottoms are golden, carefully pour 1/4 cup (60 ml) water into the pan away from you and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 3–4 minutes or until water has evaporated and wrappers are cooked through.

Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms. Use a spatula to loosen and transfer gyoza to a serving plate. If you prefer a lacy crisp skirt, mix 1 tsp flour with 3 tbsp water and pour around gyoza before covering and steaming; the slurry will form a crisp lace when water evaporates.

Whisk together soy sauce, rice vinegar, sesame oil, and chili oil in a small bowl. Sprinkle toasted sesame seeds on top if desired. Serve alongside hot gyoza.