Gyoza Fried (3) Recipe

If using napa cabbage, finely chop it and lightly salt (about 1/4 tsp). Let sit 5 minutes, then squeeze out excess water in a towel or between hands. This prevents a watery filling.

In a bowl combine ground pork, drained cabbage, sliced green onions, minced garlic, minced ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 1 teaspoon cornstarch. Mix thoroughly until paste-like and slightly sticky (helps wrappers adhere).

Cover and chill the filling for at least 15 minutes to let flavors meld (optional but recommended).

Place a wrapper on a clean work surface and keep remaining wrappers covered with a damp towel to prevent drying.

Put about 1 heaping teaspoon (roughly 12–15 g) of filling into the center of each wrapper. Do not overfill; leave edges clear for sealing.

Moisten the edge of the wrapper with a little water (use fingertip). Fold the wrapper in half over the filling to form a half-moon and press center to seal. Starting from one end, make 3 small pleats on one side pressing each pleat to the opposite edge to create a sealed pleated edge. Ensure there are no air pockets.

Place finished gyoza on a tray lined with parchment or a lightly floured surface, seam-side up. Repeat until you have 18 gyoza. Keep them covered with a damp towel if not cooking immediately.

Heat the pan

Use a nonstick or cast-iron skillet about 10–12 inches. Add 2 tablespoons vegetable oil and heat over medium-high until oil shimmers.

Arrange gyoza seam-side up (flat side down) in the hot pan in a single layer, leaving small gaps (do not overcrowd). Fry 2–3 minutes without disturbing until the bottoms are golden brown.

Carefully pour 6 tablespoons water into the pan (away from yourself) and immediately cover with a tight-fitting lid. The water will create steam to cook the filling and the wrappers through. Reduce heat to medium-low and steam for 5–6 minutes until water has mostly evaporated.

Remove the lid and continue cooking 1–2 minutes to let any remaining moisture evaporate and crisp the bottoms again. If bottoms need extra crisping, increase heat briefly but watch so they don’t burn.

If you prefer an extra-crisp skirt (optional): Mix 1 tablespoon flour with 3 tablespoons water, pour around gyoza after steaming, let sizzle ~1 minute until mixture crisps, then loosen edges with a spatula and transfer gyoza to a plate.

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon chili oil (if using). Stir to combine. Taste and adjust ratio to preference.

Serve gyoza hot, transfer to a serving plate with crisped bottoms up, and provide the dipping sauce on the side. Garnish optionally with extra sliced green onions or toasted sesame seeds.