Gyoza Recipe

Prepare cabbage

Thinly slice the napa cabbage. Place in a bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes. Squeeze out and discard excess liquid; finely chop the cabbage and transfer to a mixing bowl.

Mince aromatics

Finely mince the garlic and grate the ginger. Thinly slice the green onions and add both to the bowl with the cabbage.

Combine proteins and seasonings

Add the ground pork and ground chicken to the bowl. Add 2 tbsp soy sauce, 1 tbsp sake, 1 tsp sesame oil, 1 tsp salt, 1 tsp white pepper, 1 tbsp potato starch, and 1 beaten egg. Mix vigorously with a spoon or by hand until the mixture becomes sticky and well combined (about 1–2 minutes). This develops a cohesive filling.

Rest filling

Cover and refrigerate the filling for 15–20 minutes to allow flavors to meld and the starch to bind the mixture. If the filling feels too wet after resting, add an additional 1/2 tbsp starch.

Prepare assembly area

Set out gyoza wrappers covered with a damp towel to prevent drying. Have a small bowl of water for sealing ready beside the wrappers and a floured or starch-dusted tray to place finished dumplings.

Portion filling

Use a teaspoon or small scoop to place about 1 teaspoon (approx. 8–10 g) of filling in the center of each wrapper. Do not overfill — you want enough room to pleat the edge.

Fold and pleat

Dip your fingertip in water and moisten the outer half of the wrapper edge. Fold the wrapper in half over the filling to make a half-moon. Starting at one end, make 3–4 small pleats on one side of the edge, pressing each pleat to seal against the opposite plain edge. Ensure a tight seal with no air pockets. Place finished gyoza on the prepared tray with pleat side up.

Pan-fry and steam (classic potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. Arrange 8–10 gyoza in the pan, pleat-side up, without crowding. Cook undisturbed until the bottoms are golden brown, about 2–3 minutes.

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

Remove the lid and continue cooking for 30–60 seconds to re-crisp the bottoms. Transfer gyoza to a plate. Repeat with remaining batches, adding the remaining 1 tbsp oil as needed.

In a small bowl combine 2 tbsp soy sauce and 1 tbsp rice vinegar. Add 1 tsp chili oil and stir. Sprinkle 1 tsp sesame seeds on top if using. Adjust to taste (more vinegar for tang, more chili oil for heat). Serve alongside warm gyoza.