Gyoza Steam Recipe

Prepare cabbage

Finely chop the napa cabbage. Put the chopped cabbage in a bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between hands to remove excess liquid. Measure to about 80–100 g after draining and transfer to a mixing bowl.

Mince aromatics

Finely mince the garlic and grate the ginger. Thinly slice the green onions (white and light green parts only) and add to the bowl with the drained cabbage.

Mix filling

Add the ground pork, 1.5 tbsp soy sauce, 1 tbsp rice wine (or sherry), 1 tsp sesame oil, 1 tsp salt, 1/4 tsp white pepper, and 1 tbsp cornstarch to the bowl with cabbage and aromatics. Mix with a spatula or your hand, folding repeatedly for 1–2 minutes until mixture becomes slightly sticky and well combined. Taste a small pinch by cooking briefly in a skillet (optional) and adjust seasoning if needed.

Set out a clean work surface and dust lightly with the 1 tsp flour to prevent sticking. Place one gyoza wrapper on your palm or flat surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Spoon about 1 teaspoon (roughly 10–12 g) of filling into the center of a wrapper. Dip your finger into the 2 tbsp water and moisten the outer half of the wrapper edge (or use a small brush).

Fold the wrapper in half over the filling to make a half-moon. Starting at one end, create 3 small pleats on one side by folding and pressing the edges together, pressing firmly to seal. Ensure there are no air pockets and that the seam is tightly sealed. Repeat until all wrappers are filled (should make about 24 gyoza).

Place assembled gyoza on a tray lined with parchment or dusted surface, spaced apart so they don’t stick together.

Heat a heavy nonstick or cast-iron skillet over medium-high heat. Add 2 tsp neutral oil and swirl to coat. Arrange 8–10 gyoza flat side down in a single layer without crowding (work in batches if necessary).

Fry for 1.5–2 minutes until the bottoms are golden brown. Immediately pour in 120 ml water (careful — it will sizzle) and quickly cover the pan with a tight-fitting lid to trap steam.

Reduce heat to medium-low and steam for 5–6 minutes, until water has mostly evaporated and the filling is cooked through (pork reaches 71°C / 160°F). Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms.

Use a spatula to transfer gyoza to a plate. Repeat with remaining gyoza, adding a little oil between batches if needed.

Combine 2 tbsp soy sauce, 1 tbsp rice vinegar and 1/2 tsp chili oil or sesame oil in a small bowl. Stir and add sliced green onion or a pinch of toasted sesame if desired. Serve alongside hot gyoza.