Gyoza Steam (3) Recipe

Prepare napa cabbage: finely shred. Sprinkle with 1 tsp salt, toss, and let sit in a colander for 10 minutes to draw out water.

After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove as much liquid as possible. Reserve the liquid if you want for soup, but do not use in filling.

Finely mince garlic and ginger. Clean and finely chop shiitake mushrooms (if using) and thinly slice green onions.

In a large bowl combine ground pork, drained cabbage, chopped green onions, garlic, ginger, chopped shiitake, soy sauce (2 tbs), sesame oil (1 tsp), sake (1 tbs), cornstarch (1 tbs), white pepper (1/2 tsp) and 2 tsp of the salt. Mix thoroughly with a spoon or by hand until the mixture is sticky and well combined (about 1–2 minutes). Taste a small cooked pinch to adjust seasoning if desired; add up to remaining 1 tsp salt if needed.

Set up an assembly station: wrappers dusted lightly with flour on a tray, a small bowl of cold water for sealing, and the filling bowl nearby.

Place one gyoza wrapper on your palm. Spoon about 1 level teaspoon to 1 tablespoon (roughly 12 g) of filling into the center of each wrapper—enough to form a small mound without overfilling.

Dip your finger in the cold water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon and press in the center to seal.

Create 3–4 small pleats along one side by pinching and folding the edge toward the sealed side, pressing firmly to close each pleat. Ensure there are no air pockets. Place finished gyoza on a lightly floured tray with pleated side up. Repeat until all wrappers are filled (should make ~30 gyoza).

Preheat pan

Use a large nonstick or cast-iron skillet with a lid. Heat skillet over medium-high heat and add 2 tbs neutral oil, spreading to coat the bottom.

When oil is hot (shimmering but not smoking), arrange gyoza in the pan flat-side down or pleated-side up in a tight single layer so they barely touch but don't overlap. Work in batches if necessary.

Pan-fry for 1.5–2 minutes without moving until the bottoms are golden brown.

Carefully pour 120 ml (about 1/2 cup) water into the pan — watch for steam — then immediately cover with the lid to trap steam.

Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (pork reaches 71°C/160°F) and most of the water has evaporated.

Remove the lid and continue cooking for another 1 minute to crisp the bottoms again. Drizzle 1 tsp sesame oil over the gyoza in the final 30 seconds for aroma.

Use a thin spatula to loosen and transfer gyoza to a serving plate, pleated-side up so the browned bottoms are visible.

Make the dipping sauce by combining 3 tsp soy sauce, 2 tsp rice vinegar, 1 tsp chili oil (if using), and toasted sesame seeds in a small bowl. Stir to combine.

Serve gyoza immediately while hot and crisp with the dipping sauce on the side. Provide chopsticks or a fork for eating.

Leftovers: store cooled gyoza in an airtight container for up to 2 days in the refrigerator. Reheat by pan-frying and steaming again or bake at 200°C (400°F) for 8–10 minutes until heated through and crisp.