Deep Fried Gyoza Recipe

Prepare cabbage

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5–10 minutes. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. Discard the liquid and return cabbage to the bowl.

Mix filling

Combine the drained cabbage, ground pork, minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, sake (if using), salt, white pepper, and cornstarch in a large bowl. Mix thoroughly with a spatula or your hands until the mixture is sticky and well combined (about 1–2 minutes). Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Set up an assembly station: a clean work surface, a small bowl with the flour + water seal paste (mix until smooth), a plate for finished gyoza, and a damp towel to keep wrappers from drying.

Place one wrapper on your palm or work surface. Spoon about 1 tablespoon (roughly 18–20 g) of filling into the center of the wrapper. Be careful not to overfill—this recipe yields about 15 wrappers; you will make 15 dumplings and can serve 5 per order.

Dip your finger into the flour paste and moisten the edge of half the wrapper. Fold the wrapper in half over the filling to create a half-moon. Press the center to seal, then create 2–3 small pleats along one side, pressing each pleat onto the opposite side to form a tight seal. Ensure there are no gaps. Place finished gyoza seam-side up on a tray and cover with the damp towel while assembling the rest.

Heat a large nonstick or heavy skillet over medium-high heat. Add 2 tablespoons (about 30 ml) of neutral oil and swirl to coat the bottom.

When the oil is hot and shimmering (but not smoking), arrange 5 gyoza seam-side up in the pan in a single layer without crowding. Fry 1.5–2 minutes until the bottoms are golden brown.

Carefully add 2–3 tablespoons (30–45 ml) of water to the pan — watch for steam — and immediately cover with a tight-fitting lid. Reduce heat to medium and let steam 3 minutes to cook the filling through and create a slightly crisped skirt.

Remove the lid and continue cooking uncovered for 30–60 seconds to re-crisp the bottoms. If you prefer a more pronounced crisp, add an additional 1–2 tablespoons oil around the edges and cook another 30–60 seconds.

Transfer gyoza to paper towels to absorb excess oil, then to a serving plate. Repeat frying in batches (2 more batches) with the remaining gyoza, using about 120 ml total oil for all batches.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar in a small bowl until sugar dissolves. Serve alongside the hot gyoza.