Premium Pork Gyoza Recipe

Prepare the napa cabbage: core and finely chop the cabbage. Place the chopped cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out moisture.

After 10 minutes, squeeze the cabbage firmly in a clean towel or between hands to remove as much liquid as possible. Measure and discard excess liquid; you should end up with about 2–3 cups packed cabbage.

Finely slice the green onions (white and green parts). Mince garlic and ginger.

Combine filling: in a large mixing bowl, add the ground pork, squeezed cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, Shaoxing wine, 1 teaspoon salt, white pepper, cornstarch, and 1 tablespoon neutral oil.

Mix thoroughly: use chopsticks or a spatula to fold and mix the ingredients in one direction until the mixture becomes sticky and well combined (about 1–2 minutes). This helps create a cohesive, tender filling.

Taste-check: optionally cook a 1 tablespoon patty in a skillet until cooked through; adjust seasoning with a pinch more salt or soy if needed. Return to the fridge for 10–15 minutes to firm before wrapping (helps binding).

Prepare workspace: lightly dust your work surface with cornstarch or flour to prevent sticking. Lay out 24 gyoza wrappers in a single layer, cover with a damp towel to keep them from drying out.

Portion filling: place about 1 level tablespoon (≈15 g) of filling in the center of each wrapper. Do not overfill — you want enough wrapper to pleat the edge.

Seal gyoza: Dip your fingertip in the bowl of water and moisten the wrapper edge. Fold the wrapper over the filling to create a half-moon, press lightly to seal the middle, then make 3–5 small pleats along one edge, pressing each pleat to the sealed bottom to ensure a tight seal. Repeat until all 24 gyoza are formed.

Place finished gyoza on a lightly dusted tray or parchment with space between them. If freezing for pickup or storage, arrange in a single layer and freeze for 1–2 hours; then transfer to a resealable freezer bag to store without sticking.

Pan-fry (traditional method) — heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil, swirling to coat.

Arrange gyoza flat-side down in the pan in a single layer, leaving small gaps so they don’t touch (cook in batches if needed). Fry 2–3 minutes until bottoms are golden brown.

Add steaming liquid: pour 100 ml water into the pan (careful, it may sputter), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 4–5 minutes, or until water has almost evaporated and pork is cooked through (internal temp 71°C / 160°F).

Crisp the bottoms: remove the lid and continue cooking 1–2 minutes to re-crisp the bottoms. If any moisture remains, tilt the pan and spoon away excess or increase heat briefly to evaporate.

Serve: transfer gyoza to a plate so the browned side is visible. Serve hot with dipping sauce on the side.

Freezing & Reheating (for pickup pack)

To reheat from frozen: pan-fry straight from frozen. Use 1–2 tablespoons oil and fry frozen gyoza 2–3 minutes per side to brown, then add 100 ml water, cover and steam 6–8 minutes until heated through. Alternatively bake frozen gyoza at 200°C (400°F) on a parchment-lined tray for 15–20 minutes, flipping halfway, until internal temp reaches 71°C (160°F).

Combine 2 tablespoons soy sauce with 1 tablespoon rice vinegar in a small bowl. Stir in 1 teaspoon chili oil and sprinkle toasted sesame seeds on top. Adjust proportions to taste (more vinegar for tang, more chili for heat).