Steamed Gyoza Recipe

Prepare cabbage

Finely shred the napa cabbage. Put shredded cabbage in a bowl, sprinkle with 1/4 tsp salt, toss and let sit 10 minutes. Squeeze the cabbage tightly in a clean kitchen towel or between hands to remove as much liquid as possible. Measure out 1 cup packed drained cabbage.

Prepare aromatics

Finely mince the garlic and ginger. Thinly slice the green onions, keeping white and green parts separate if possible.

In a mixing bowl combine ground pork, drained cabbage, minced garlic, minced ginger (1 tbsp), sliced green onion whites, 1 tbsp soy sauce, 1 tsp salt, 1 tsp sesame oil, 1 tsp mirin, and 1/4 tsp white pepper. Mix thoroughly with a spatula or your hands until the mixture is sticky and well combined (about 1–2 minutes). Taste a small pinch by cooking in a skillet to check seasoning and adjust salt or soy if needed.

Assemble gyoza

Place one gyoza wrapper on a clean work surface. Moisten the wrapper edge with a little water. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center (roughly one heaping teaspoon). Fold the wrapper in half to form a half-moon and pinch at the top. Pleat one side into 3–4 small folds while pressing to seal against the other side to create traditional gyoza pleats. Repeat until all wrappers are filled and sealed. Keep finished dumplings covered with a damp towel to prevent drying.

Pan-steam (steam-fry) method

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Arrange gyoza flat-side down in the skillet in a single layer without overcrowding (work in batches if needed). Fry undisturbed 1–2 minutes until bottoms are golden brown.

After bottoms are browned, carefully pour 1/4 cup (60 ml) water into the skillet — enough to cover the pan floor but not submerge the dumplings — then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 5–6 minutes, until wrappers are translucent and filling is cooked through (pork reaches 160°F/71°C).

Remove lid and continue cooking 1 minute to evaporate remaining water and crisp the bottoms slightly. Transfer gyoza to a serving plate with a spatula, browned side up. Repeat with remaining dumplings.

Alternative fully-steamed method: Arrange dumplings in a steamer basket lined with parchment or cabbage leaves, leaving space between each. Steam over simmering water, covered, for 8–10 minutes until cooked through. Brush lightly with sesame oil before serving to prevent sticking and add flavor.

In a small bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (optional), 1/2 tsp toasted sesame seeds and 1 tsp thinly sliced green onion. Stir to combine. Taste and adjust ratio (more vinegar for tang, more soy for salt) to preference.

Serve sauce alongside freshly cooked gyoza for dipping.