Gyoza Fried Recipe

Prepare cabbage

Shred the Napa cabbage finely, sprinkle with 1/2 tsp salt, let sit 5 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels.

Mince aromatics

Finely mince the garlic and grate or finely mince the fresh ginger. Thinly slice the green onions (white and green parts).

Mix filling

In a bowl combine ground pork, squeezed cabbage, minced garlic, ginger, sliced green onions, 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbs cornstarch, 1 tsp white pepper and 1/2 tsp salt. Mix thoroughly until sticky (about 1–2 minutes) to help the filling bind.

Portion filling

Place a gyoza wrapper flat in your palm. Put about 1 teaspoon to 1 tablespoon of filling (roughly 12–15 g) in the center — enough to fill but not overstuff.

Seal gyoza

Dip a fingertip in the 2 tbs water and moisten the edge of the wrapper. Fold the wrapper in half over the filling and press at the center to seal. Create 3 small pleats on one side of the wrapper, pressing each pleat to the opposite edge so the dumpling holds a crescent shape. Repeat until all wrappers are filled (about 24). Keep finished gyoza covered with a damp towel to prevent drying.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat.

Arrange gyoza

When the oil is shimmering, arrange gyoza in the pan flat-side down in a single layer with a little space between them. You may need to cook in batches to avoid crowding.

Fry bottoms

Cook undisturbed for 2–3 minutes, until the bottoms are golden brown.

Steam to finish

Carefully pour in 1/4 cup (60 ml) water into the pan (beware of splatter), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, or until the filling is cooked through and the wrapper tops are tender. If you used frozen gyoza, steam 6–7 minutes instead.

Crisp again

Remove the lid and continue cooking 1 minute to evaporate remaining water and re-crisp the bottoms. Use a spatula to lift and transfer gyoza to a serving plate.

Combine 3 tsp soy sauce, 2 tsp rice vinegar, 1 tsp chili oil (optional) and 1 tsp sesame seeds (optional) in a small bowl. Taste and adjust acidity or heat as desired. Serve alongside hot gyoza.