Gyozas Recipe

Prepare cabbage

Place finely chopped napa cabbage in a bowl, sprinkle with 1/2 teaspoon of salt, toss and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in a clean towel or between hands to remove as much liquid as possible. Reserve the extracted liquid for another use or discard.

Combine filling

In a large bowl, add ground pork, squeezed cabbage, sliced green onions, minced garlic, grated ginger, soy sauce (2 tbsp), sesame oil (1 tsp), rice vinegar (1 tsp), salt (1 tsp), white pepper (1/4 tsp), and cornstarch (1 tbsp). Mix thoroughly until the mixture becomes sticky and well combined (about 1–2 minutes of vigorous mixing). Taste a small bit by cooking a teaspoonful in a hot pan to check seasoning and adjust salt or soy as needed.

Set up

Arrange wrappers in a single stack under a damp towel to keep them from drying out. Put a small bowl of water nearby for sealing, and portion the filling into a spoonable bowl.

Fill and fold gyozas

Working with one wrapper at a time, place about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of the wrapper. Dip your finger in the bowl of water and run it along the edge of half the wrapper. Fold the wrapper in half over the filling to make a half-moon. Starting from one end, make 3 small pleats along the sealed edge, pressing firmly so there are no air pockets. Place finished gyozas on a lightly floured tray or parchment, spacing them so they don't touch. Repeat until filling is used (yields about 24 gyozas).

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Fry gyozas

Place gyozas flat-side down in the pan in a single layer, leaving small gaps between them. Cook without moving for 2–3 minutes until the bottoms are golden brown and crisp.

Steam gyozas

Carefully pour 1/2 cup water into the pan (watch for steam splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes until the water has mostly evaporated and the wrappers are tender and cooked through.

Finish and crisp

Remove the lid and increase heat to medium-high for 30–60 seconds to crisp the bottoms again. If using, drizzle 1/2 teaspoon sesame oil over the gyozas for aroma. Transfer gyozas to a serving plate using a thin spatula to keep the crust intact.

Whisk together 3 tsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp chili oil (optional) and 1/2 tsp sesame seeds (optional) in a small bowl. Adjust balance to taste (more vinegar for tang, more soy for salt, more chili for heat). Serve alongside hot gyozas.