Gyoza Fried (3) Recipe

Prepare napa cabbage

Finely shred the napa cabbage. Place cabbage in a small bowl, sprinkle with a tiny pinch of salt (about 1/8 tsp), toss, let sit 5 minutes to draw moisture, then squeeze out and discard excess liquid. Measure 3/4 cup packed before adding to filling.

Mix filling

In a medium bowl combine ground pork, squeezed napa cabbage, chopped green onion, minced garlic, grated ginger, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp sake, 1/8 tsp salt, and 1/16 tsp white pepper. Mix thoroughly with a spoon or chop with a cleaver until mixture becomes slightly sticky and cohesive (about 1–2 minutes).

Lightly dust your work surface with the 1 tsp flour to prevent sticking. Keep the wrapper stack covered with a damp towel so they don’t dry out.

Place one gyoza wrapper on the work surface. Spoon about 1 tbsp of filling into the center of the wrapper (use roughly 1/3 of the filling per gyoza — this recipe totals three gyoza). Wet the edge of the wrapper with a little of the reserved water using your finger or a small brush.

Fold the wrapper in half to form a half-moon. Starting at one end, make 3–4 small pleats along the edge on one side while pressing to seal against the opposite side, ensuring there are no air pockets. Press edges firmly to seal. Repeat for the remaining two wrappers/fillings.

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tbsp neutral oil and swirl to coat the pan.

Arrange the three gyoza in the pan flat-side down in a single layer, leaving a small gap between each.

Fry undisturbed for 1.5–2 minutes until the bottoms are golden brown.

Carefully pour the 3 tbsp water around the gyoza (not directly over them to avoid splashing oil). Immediately cover the pan with a tight-fitting lid to trap steam.

Steam for 3–4 minutes, until filling is cooked through and most of the water has evaporated.

Remove the lid and continue cooking for another 30–60 seconds to re-crisp the bottoms. Use a spatula to loosen and transfer gyoza to a serving plate, trying to keep crusts intact.

Whisk together 1 tsp soy sauce, 1/2 tsp rice vinegar, and 1/8 tsp chili oil (if using). Sprinkle sesame seeds on top if desired. Serve on the side for dipping.