Gyoza Recipe

Prepare cabbage

Blanch or salt the Napa cabbage: thinly shred the cabbage, sprinkle with 1/2 teaspoon salt, toss and let sit for 10 minutes. Squeeze out excess water firmly in your hands or in a clean kitchen towel and finely chop any remaining pieces. Measure out about 200 g after squeezing.

Mix filling

In a large bowl, combine ground pork (or substitute ground chicken or crumbled firm tofu for a vegetarian version), chopped/blanched Napa cabbage, finely chopped scallions, minced garlic, grated ginger, soy sauce (2 tbs), sesame oil (1 tsp), sake (1 tbs), 1 tsp salt, 1/2 tsp white pepper and 1 tsp cornstarch. Mix thoroughly with a spoon or by folding with your hand until mixture is sticky and emulsified (about 1–2 minutes). Taste a small piece cooked in a microwave or skillet and adjust seasoning if needed.

Fill wrappers

Place a wrapper in your palm. Put about 1 teaspoon to 1 tablespoon of filling (roughly 12–15 g) in the center depending on wrapper size. Wet the wrapper edge with water using your fingertip. Fold in half and pleat one side to seal, making 4–6 small pleats so the gyoza sits flat on one side. Press to ensure no air pockets. Place formed gyoza on a tray dusted with a little flour or corn starch to prevent sticking.

Pan-fry and steam

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Arrange 10–12 gyoza flat-side down in a single layer with small gaps between them. Fry without disturbing for 2 minutes or until bottoms are golden brown.

Carefully pour 3/4 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes until water has evaporated and filling is cooked through (internal temperature for pork/chicken should be 74°C / 165°F). Remove lid and continue cooking 1 minute to re-crisp the bottoms. Transfer gyoza to a serving plate.

Bring an inch of water to boil in a wok or large pot fitted with a bamboo steamer or metal steamer. Line steamer with parchment paper with holes or cabbage leaves to prevent sticking. Arrange gyoza in a single layer with space between. Steam over boiling water, covered, for 6–8 minutes for pork/chicken (less for vegetarian, about 5–6 min) until cooked through. Remove carefully with a spatula or tongs.

In a small bowl, mix 3 tbs soy sauce, 1 tbs rice vinegar, and 1 tsp chili oil if using. Sprinkle sesame seeds and sliced scallion or chili if desired. Serve alongside hot gyoza.