Gyoza Steam Recipe

Prep vegetables

Finely shred the cabbage and place it in a bowl. Sprinkle a pinch of salt over the cabbage, toss, and let sit 5 minutes. Squeeze out excess moisture with your hands or a clean towel until the cabbage is fairly dry (this prevents soggy filling).

Combine filling

In a mixing bowl, add the ground pork, drained cabbage, chopped scallions, minced garlic, grated ginger, soy sauce, sesame oil, mirin (if using), salt, and white pepper. Use a spoon or spatula to mix thoroughly until the mixture becomes slightly sticky and well combined (about 1–2 minutes). Refrigerate for 10 minutes to let flavors meld and to make it easier to handle.

Set up an assembly area with a small bowl of the 2 tablespoons of water (for sealing) and a dusted surface with 1 tablespoon flour to prevent sticking. Place a wrapper in your palm, spoon about 1 rounded teaspoon (about 10–12 g) of filling into the center. Dip your finger into the water and moisten half the edge of the wrapper. Fold the wrapper in half over the filling and press to seal in the center. Make 3–4 small pleats along one side to create the classic gyoza shape, pressing firmly to seal. Repeat until all wrappers are filled. Keep finished gyoza covered with a damp towel so they don’t dry out.

Heat a 10–12 inch nonstick skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza in the skillet flat side down in a single layer, not touching (work in batches if necessary). Fry 2–3 minutes until bottoms are golden brown.

Carefully pour 1/3 cup of the cup of water (see note) into the skillet — it will sizzle — then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 4–5 minutes, or until the filling is cooked through and wrapper tops are translucent. If water evaporates before that time, add another splash and continue steaming. Uncover and cook 30–60 seconds more to re-crisp the bottoms. Drizzle 1 teaspoon sesame oil over gyoza and remove to a plate.

Note: The total 1 cup water is a guideline if making multiple batches — use roughly 1/3 cup per batch and have more on hand.

Whisk together soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Taste and adjust acidity or heat as desired. Serve alongside warm gyoza.