Reuben Gyoza Recipe

Combine shredded cabbage and kosher salt in a large bowl. Massage or pound the cabbage with your hands or a wooden spoon for 3–5 minutes until it softens and releases liquid.

Stir in caraway seeds (if using), apple cider vinegar, water and sugar until combined. Taste and adjust: it should be tangy and slightly salty.

Pack the cabbage mixture into a clean jar or airtight container pressing down to remove air pockets. Refrigerate at least 30 minutes (preferably 1–2 hours) to let flavors meld. Keeps refrigerated up to 1 week.

Make the wasabi-mustard aioli: in a small bowl whisk together mayonnaise, Dijon mustard and wasabi paste until smooth. Adjust wasabi to taste for heat. Refrigerate until ready to use.

Make the sweet soy glaze: whisk together dark or sweet soy sauce, honey and rice vinegar in a small bowl until honey dissolves. Taste and set aside.

In a medium bowl combine ground beef, ground pork, finely minced onion, garlic, parsley, kosher salt and black pepper. Mix gently but thoroughly until just combined — do not overwork the meat (about 20–30 strokes by hand).

Stir in 1/3 cup of the prepared quick sauerkraut (drain excess liquid first) into the meat mixture so the filling is moist and has the Reuben flavor. Keep remaining sauerkraut refrigerated for assembly.

Set up an assembly station: wrappers, filling bowl, small bowl of cold water, and a dusting of cornstarch if wrappers are sticky.

Place one wrapper on your palm. Put about 1 tablespoon (roughly 15 g) of filling in the center. Top the filling with about 1/2 teaspoon of the reserved sauerkraut (drained) — this adds the tangy Reuben surprise.

Dip finger in cold water and moisten the wrapper edge. Fold wrapper in half over filling, press center to seal, then create 3 small pleats on one side pressing firmly to adhere to the other side. Ensure edges are well sealed. Repeat until all wrappers are filled (about 24 gyoza).

Heat a large nonstick skillet over medium-high heat. Add neutral oil and 1 tablespoon butter; swirl to melt and coat the pan.

Working in batches (do not crowd), arrange 8–10 gyoza flat-side down in the hot skillet. Cook undisturbed for 2–3 minutes until bottoms are golden brown.

Reduce heat to medium, carefully add 3–4 tablespoons water to the pan and immediately cover with a tight-fitting lid to steam. Cook covered for 4–5 minutes until filling is cooked through and wrappers are tender.

Remove lid and uncover; let any remaining water evaporate. Add another 1 tablespoon butter and tilt pan to baste the gyoza bottoms, crisping them for 30–60 seconds. Transfer to a plate; repeat with remaining gyoza.

Brush each cooked gyoza lightly with the sweet soy glaze on the browned side (about 1/2 teaspoon per dumpling) so they get a glossy, slightly sweet finish.

Drizzle or dot the wasabi-mustard aioli alongside the gyoza for dipping (about 1 teaspoon aioli per two gyoza).

Garnish with a sprinkle of toasted sesame seeds and sliced chives. Serve immediately while hot.