Gyoza Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or paper towels to remove as much liquid as possible. Measure out the drained cabbage — should be about 1 cup.

Make filling

In a large bowl combine ground pork, drained cabbage, sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine, 1/4 teaspoon white pepper and 1 teaspoon salt. Add the egg and mix thoroughly (use chopsticks or a spoon) until the mixture is sticky and well combined, about 1–2 minutes. This texture helps the filling hold together.

Assemble gyoza

Place a gyoza wrapper on your palm or work surface. Wet the wrapper edge with a little water (use a small dish of water and your finger). Spoon about 1 teaspoon (heaping) to 1 tablespoon of filling into the center of each wrapper (adjust by wrapper size). Fold the wrapper in half over the filling to form a semicircle. Press at the center to seal, then make 3–4 pleats along one side pressing each pleat firmly to the opposite edge to create the traditional gyoza seal. Repeat until all wrappers are filled. Keep finished gyoza covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 2–3 tablespoons vegetable oil and swirl to coat. Arrange gyoza flat-side down in a single layer without crowding (work in batches if needed). Fry undisturbed for 2–3 minutes until the bottoms are golden brown. Carefully pour 1/2 cup water into the pan (it will sizzle), immediately cover with a lid, and reduce heat to medium-low. Steam for 4–5 minutes until the filling is cooked through and water has mostly evaporated. Remove lid and increase heat briefly to let any remaining moisture evaporate and to crisp the bottoms again, about 30–60 seconds. Transfer gyoza to a plate. Repeat with remaining dumplings, adding more oil if necessary.

In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil (or chili crisp), 1/2 teaspoon sugar or honey, 1 teaspoon thinly sliced green onion and 1 teaspoon toasted sesame seeds. Taste and adjust heat or acidity to preference (add more chili oil for heat, more rice vinegar for tang). Serve alongside hot gyoza.

Arrange gyoza on a serving plate, garnish with extra sliced green onion and a sprinkle of toasted sesame seeds if desired. Serve immediately with the spicy sesame soy dipping sauce.