Gyoza [ Pork, Veggie ] Recipe

Prepare cabbage

Place shredded cabbage in a bowl, sprinkle with a pinch of salt (about 1/8 tsp), let sit for 5 minutes, then squeeze out excess moisture using a clean towel or paper towels. Removing moisture prevents a soggy filling.

Mix filling

In a mixing bowl combine ground pork, drained cabbage, scallions, garlic, ginger, soy sauce, sesame oil, rice wine, salt, white pepper, and cornstarch. Mix thoroughly with a spoon or by hand until the mixture is sticky and well combined (about 1–2 minutes). Keep chilled until ready to fill.

Prepare veggies

Sauté chopped shiitake mushrooms in 1 tsp oil over medium heat until softened and most liquid has evaporated, about 3–4 minutes. Let cool. If using tofu, press to remove excess moisture then crumble.

Mix veggie filling

Combine crumbled tofu, cooled mushrooms, shredded cabbage (squeezed dry), scallions, garlic, ginger, soy sauce, sesame oil, cornstarch, and salt. Stir until cohesive and slightly sticky. Chill briefly if desired.

Prepare workspace

Lightly dust a clean work surface with 1 tablespoon flour to prevent sticking. Place wrappers on a plate covered with a damp towel to keep them from drying out.

Fill wrappers

Place one wrapper in your palm. Spoon approximately 1 level teaspoon (about 8–10 g) of filling into center of wrapper. Do not overfill. Dip your finger in water and moisten the outer edge of the wrapper.

Seal gyoza

Fold wrapper in half over filling to form a half-moon. Press center to seal. Make 3–4 small pleats along one side while pressing to create a tight seal (traditional gyoza shape). Ensure no air pockets remain. Place finished dumpling on a lightly floured tray. Repeat until wrappers or filling are used (should yield about 24).

Heat oil

Pour about 3–4 cups of vegetable oil into a deep, heavy-bottomed pot to a depth of ~2.5 inches (6 cm). Heat over medium-high to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise immediately.

Fry gyoza

Working in small batches (4–6 dumplings), gently lower frozen or freshly assembled gyoza into hot oil using a slotted spoon or spider. Fry, stirring gently, until golden brown and crisp, about 2–3 minutes. Do not overcrowd the pot; maintain oil temperature between batches.

Drain

Using a slotted spoon transfer gyoza to a wire rack or paper towel-lined tray to drain excess oil. Keep warm in a low oven (200°F / 95°C) if frying remaining batches.

Mix sauce

Combine soy sauce, rice vinegar, optional chili oil, sesame seeds, and sugar in a small bowl. Stir until sugar dissolves. Taste and adjust balance of salty/tart/spicy to preference.

Serve the dipping sauce alongside hot deep-fried gyoza.