Pan-fried Yaki Gyoza Recipe

1. Prepare cabbage

Place shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes. Squeeze out excess liquid firmly using a towel or your hands and transfer to a mixing bowl.

2. Mix filling

Add ground pork, sliced green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, white pepper and cornstarch to the bowl with the cabbage. Mix thoroughly until sticky and well combined (about 1–2 minutes). Chill 10–15 minutes for easier handling if time allows.

3. Prepare wrappers

Lightly dust work surface with a little flour to prevent sticking. Keep wrappers covered with a damp towel so they don't dry out.

4. Fill and fold gyoza

Place 1 wrapper in your palm, put about 1 teaspoon (roughly 8–10 g) of filling in the center. Dip a finger in the water and moisten the edge of the wrapper. Fold in half, press center to seal, then make 3–4 small pleats along one side while pressing to create the classic gyoza shape. Ensure edges are sealed tightly. Repeat until all filling is used (about 28–30 gyoza).

5. Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

6. Arrange gyoza

Place gyoza in the pan flat-side down in a single layer, fitting snugly but not overcrowding (you may cook in batches). Cook until bottoms are golden brown, 2–3 minutes.

7. Steam in pan

Carefully pour 1/2 cup water into the pan (it will sputter), then immediately cover with a tight lid. Reduce heat to medium and steam for 4–5 minutes, or until the water has mostly evaporated and wrappers are tender and cooked through.

8. Crisp bottoms

Remove lid and increase heat to medium-high. Let any remaining water evaporate and continue cooking 1–2 minutes to re-crisp the bottoms. Use a spatula to loosen and transfer gyoza to a plate.

9. Whisk together soy sauce and rice vinegar in a small bowl. Stir in chili oil and sesame seeds if using. Serve alongside hot gyoza.