Gyoza Recipe

Prep the cabbage

Finely shred the napa cabbage. Place in a bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean towel or between hands to remove as much liquid as possible. Reserve the liquid if desired for another use and discard excess.

Mince aromatics

Finely mince the garlic and grate the ginger (or mince very fine). Thinly slice the green onions, using both white and green parts. Combine garlic, ginger, and green onions in a small bowl.

Combine filling

In a mixing bowl, add the ground pork, drained shredded cabbage, minced aromatics, 2 tbs soy sauce, 1 tbs sake (or dry sherry), 1 tsp sesame oil, 1 tsp salt, 1/4 tsp white pepper, and 1 tsp cornstarch. Mix thoroughly with a spoon or by hand until the mixture is sticky and well combined (about 1–2 minutes). This stickiness helps the filling hold together in the wrapper.

Prepare workspace

Lightly dust your work surface with a little flour to prevent sticking. Arrange the 5 gyoza wrappers within easy reach and have a small bowl of water nearby for sealing.

Portion filling

Using a teaspoon or small cookie scoop, portion about 1 tablespoon (approximately 15–18 g) of filling per wrapper. Place the filling in the center of each wrapper, leaving the edges clear.

Seal gyoza

Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Starting at one end, make 3 small pleats along the curved edge, pressing each pleat firmly to seal. Ensure there are no air pockets and the seal is tight. Repeat until you have 5 sealed gyoza. Place finished gyoza on a lightly floured tray, seam side up.

Pan-fry and steam (classic potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tbs neutral oil and swirl to coat. Place the gyoza flat-side down in the skillet, leaving some space between them (work in a single layer; you may need two batches for a larger pan). Fry for 1.5–2 minutes until the bottoms are golden brown.

Steam to finish

Carefully pour 60 ml (about 1/4 cup) water into the pan (it will sizzle). Immediately cover with a fitted lid and reduce heat to medium-low. Steam for 4–5 minutes until the filling reaches an internal temperature of 74°C (165°F) and the wrappers are translucent and tender.

Crisp bottom

Remove the lid and increase heat to medium-high for 30–60 seconds to evaporate any remaining water and re-crisp the bottoms. Use a spatula to loosen and transfer gyoza to a plate, seam side down to preserve their shape.

Whisk together 1 tbs soy sauce, 1 tsp rice vinegar, and 1/2 tsp chili oil in a small bowl. Adjust ratio to taste (common ratio is 1:1 soy to vinegar). Serve alongside hot gyoza.

Serve 5 pieces per order while hot. Notify server of any allergies or dietary restrictions (contains pork, gluten in wrappers and soy sauce). Leftover cooked gyoza can be cooled and refrigerated up to 2 days or frozen on a tray then stored in a bag for up to 1 month; reheat by pan-frying and steaming or bake from frozen.