Fried Gyoza Dumplings Recipe

Vegetable prep

Finely shred the cabbage and place in a bowl. Sprinkle with a tiny pinch of salt, toss, and let sit 5 minutes. Squeeze out excess water through a clean towel or between your hands to avoid watery filling.

Combine proteins

In a medium bowl combine ground pork, chopped shrimp, and crumbled tofu (or mashed avocado if using). Mix with minced garlic, grated ginger, sliced scallions, squeezed cabbage, soy sauce, sesame oil, rice vinegar, white pepper, and 1/4 tsp salt. Stir until mixture is uniformly combined and slightly sticky (this helps filling bind). Taste a small pinch cooked in a skillet to adjust seasoning if desired.

Set up an assembly station: wrappers on a plate, a small bowl of water for sealing, and the filling bowl. Keep a damp towel over unused wrappers so they don't dry out.

Place 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of a wrapper. Dip your finger in water and wet the wrapper rim. Fold the wrapper in half over the filling to form a half-moon, pressing the edges to seal. To pleat: make 3 small pleats along one side pressing each pleat into the opposite flat edge so the dumpling forms a crescent with pleated top. Make 24 dumplings total.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings flat-side down in the pan in a single layer without crowding (work in batches if necessary).

Fry undisturbed 2–3 minutes until bottoms are golden brown and crisp.

Carefully add 1/2 cup water to the pan (it will steam and sputter). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam dumplings 5–6 minutes until filling is cooked through (pork should reach 71°C/160°F).

Remove lid and increase heat to medium-high to evaporate remaining water and re-crisp bottoms, about 1–2 minutes. Transfer dumplings to a plate.

While dumplings cook, stir together soy sauce, rice vinegar, sesame oil, chili oil (if using), sugar, and chopped scallion in a small bowl until sugar dissolves.

Plate dumplings and sprinkle with toasted sesame seeds and cilantro leaves if desired. Serve hot with dipping sauce on the side.