Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gyoza Wrappers & Filling
For Frying & Serving
Method
Gyoza Wrappers & Filling
- 1
Prepare cabbage
Thinly slice the napa cabbage. Place in a bowl, sprinkle with 1/4 teaspoon salt, toss and let sit 10 minutes. After resting, squeeze out as much liquid as possible using your hands or a kitchen towel. Measure and set aside.
- 2
Mince aromatics
Finely mince the garlic and grate the ginger. Thinly slice the green onions (white and green parts).
- 3
Mix filling
In a bowl combine ground pork, squeezed cabbage, green onion, garlic, ginger, soy sauce, sesame oil, rice wine, 1 teaspoon salt, white pepper and cornstarch. Mix with chopsticks or a spoon until sticky and well combined (about 1–2 minutes) so the filling binds.
- 4
Assemble gyoza
Place a gyoza wrapper on a clean surface. Put about 1 level tablespoon (roughly 15 g) of filling in the center of each wrapper. Lightly wet the edge of the wrapper with water (use your fingertip). Fold the wrapper in half over the filling to form a half-moon and press to seal at the center. Starting from one side, make 2–3 small pleats on one edge while pressing to seal to create the classic gyoza shape. Repeat until all wrappers are filled. Keep assembled gyoza covered with a damp towel to prevent drying.
For Frying & Serving
- 5
Preheat pan
Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.
- 6
Pan-fry gyoza
Arrange gyoza in the pan flat side down in a single layer, leaving small gaps between them (work in batches if needed). Fry undisturbed until bottoms are golden brown, about 2–3 minutes.
- 7
Steam cook
Carefully pour 120 ml (about 1/2 cup) water into the pan — it will steam and sputter. Immediately cover the pan with a tight-fitting lid. Reduce heat to medium and steam until water has mostly evaporated, about 4–5 minutes. Remove lid and continue cooking 30–60 seconds more to re-crisp the bottoms if needed.
- 8
Finish & serve
Use a spatula to transfer gyoza to a plate. Mix the soy dipping sauce and rice vinegar (and chili oil if using) in a small bowl. Sprinkle sesame seeds over the sauce or the gyoza if desired. Serve hot (recipe yields about 24 gyoza).
