Gyoza (6) Recipe

Prepare cabbage

Finely shred the Napa cabbage. Sprinkle with a pinch of the salt (from the filling salt amount) and let sit in a bowl for 5 minutes to draw out moisture. After 5 minutes, squeeze the cabbage firmly in a clean towel or between your hands to remove excess liquid; measure and discard any large excess — you want the cabbage moist but not watery.

Mix filling

In a medium bowl, combine the ground pork, squeezed cabbage, thinly sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, sake (if using), remaining salt, and white pepper. Using a spoon or chopsticks, mix in a single direction until ingredients are well combined and the mixture becomes slightly tacky (about 30–60 seconds). This develops a cohesive filling.

Set up assembly station

Place a small bowl of water nearby for sealing, a work surface dusted lightly with a little flour or cornstarch (optional) to prevent sticking, and a plate to hold finished gyoza. Have the wrappers in a covered stack so they don't dry out.

Fill and fold

Working one wrapper at a time, place one wrapper on your palm. Put about 1 heaping teaspoon (≈12–15 g) of filling in the center — enough to fill but leave room to seal. Dip your finger in the water and moisten the edge of half the wrapper (one semicircle of the rim). Fold the wrapper in half over the filling to create a half-moon and press center to seal. Starting from one side, create 3 small pleats on the damp half of the rim, pressing each pleat to the sealed flat side to secure (traditional gyoza pleating). Make sure there are no air pockets. Place assembled gyoza on the prepared plate with pleated side up. Repeat until all 6 dumplings are formed.

Heat pan

Use a nonstick or well-seasoned skillet with a lid. Add 1 tablespoon neutral oil and heat over medium-high until shimmering (about 1–2 minutes).

Sear gyoza

Arrange the gyoza in the pan pleated side up or flat side down with a little space between them. Cook without moving for 2 minutes, until the bottoms are golden brown.

Steam in pan

Carefully pour 1/4 cup (60 ml) water into the pan (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and let steam for 4–5 minutes, or until the water has evaporated and the filling is cooked through (pork should reach 70–75°C / 160–165°F).

Crisp bottoms

Remove the lid and increase heat to medium-high for 30 seconds to 1 minute to re-crisp the bottoms. Use a spatula to transfer gyoza to a serving plate.

Steam

Place gyoza in a single layer on parchment or cabbage leaves inside a bamboo or metal steamer, leaving small gaps. Steam over boiling water for 8–10 minutes until pork is fully cooked. Serve immediately.

Whisk together 1 tablespoon soy sauce and 1 teaspoon rice vinegar in a small dish. Add 1/2 teaspoon chili oil and a pinch of sesame seeds if desired. Taste and adjust soy/vinegar ratio to preference.

Serve the gyoza hot with the dipping sauce on the side. Optionally garnish with extra sliced green onions or a few drops of chili oil.