Fried Gyoza Recipe

Prepare cabbage

Finely chop the cabbage and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out excess liquid with your hands or a clean towel until mostly dry. This prevents soggy filling.

Make filling

In a mixing bowl, combine ground pork, drained cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, sake (or dry sherry), salt, and white pepper. Mix until ingredients are uniformly combined and slightly tacky (about 1–2 minutes).

Assemble gyoza

Dust work surface with a little potato starch or cornstarch. Place one gyoza wrapper in your palm, spoon about 1 teaspoon (≈8–10 g) of filling into center. Lightly moisten the wrapper edge with water using your fingertip. Fold wrapper in half to form a semicircle and press to seal. Create 2–4 pleats along the sealed edge, pressing firmly to remove air. Repeat until all wrappers are filled (makes about 28–30 gyoza). Keep assembled gyoza covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer, leaving small gaps between them (work in batches if needed). Fry for 2–3 minutes until bottoms are golden brown and crisp.

Without removing the pan from heat, carefully pour 1/2 cup water evenly around the gyoza (it will sputter). Immediately cover the pan with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes until water has mostly evaporated and filling is cooked through. Remove lid and continue cooking for 30–60 seconds to re-crisp the bottoms. Use a thin spatula to loosen and transfer gyoza to a serving plate; if you want connected crispy skirt, before steaming, mix 1 teaspoon potato starch with 3 tablespoons water and pour around gyoza instead of plain water — cook the same way and the starch will set into a lacy skirt.

Repeat with remaining gyoza, wiping pan if necessary and adding more oil between batches.

Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (or a pinch of chili flakes), and 1/4 tsp sugar in a small bowl. Stir until sugar dissolves. Taste and adjust balance: more vinegar for tang, more soy for saltiness, or a dash of water if too strong. Sprinkle toasted sesame seeds on top if using.

Arrange gyoza on a warmed plate with the crisp bottoms facing up. Serve immediately with dipping sauce on the side. Garnish with extra sliced green onion or a small drizzle of chili oil if desired.