Vegetable Gyoza (4 Pcs) Recipe

Finely chop the Napa cabbage and place it in a bowl. Sprinkle a pinch of salt over the cabbage, toss, and let sit 5 minutes to draw out moisture.

After 5 minutes, use your hands or a spoon to squeeze out as much liquid from the cabbage as possible; discard the liquid. This keeps the filling from becoming soggy.

In a medium bowl combine the squeezed cabbage, grated carrot, sliced green onion, minced garlic, minced ginger, and crumbled pressed tofu.

Add sesame oil, 1 tsp soy sauce, 1/8 tsp salt, 1/16 tsp pepper, and 1/2 tsp cornstarch to the vegetable mixture. Mix thoroughly until evenly combined. Taste and adjust seasoning lightly if needed.

Prepare a small bowl of cold water to seal wrappers and a clean work surface or plate dusted very lightly with a bit of cornstarch to prevent sticking.

Place one gyoza wrapper on your palm or flat surface. Spoon about 1 rounded tablespoon (approximately 0.5–0.75 tbsp) of the filling into the center of the wrapper, keeping filling level low so it seals easily.

Dip your finger in the cold water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a semicircle, press center to seal, then pleat one side into 3 small folds pressing each pleat to the opposing edge to form the classic gyoza shape. Ensure there are no gaps. Repeat to make 4 gyoza.

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil and swirl to coat. Place the 4 assembled gyoza in the pan flat side down, leaving small gaps between them.

Cook without moving for 1.5–2 minutes until the bottoms are golden brown.

Carefully pour 3 tbsp water into the pan (away from you to avoid steam), then immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and steam for 4–5 minutes, until the wrappers become translucent and filling is hot (to at least 75°C / 165°F).

Remove lid and continue cooking uncovered for another 30–45 seconds to re-crisp the bottoms. Use a thin spatula to transfer gyoza to a serving plate, bottom side up.

Whisk together 1 tbsp soy sauce and 1 tsp rice vinegar. Add 1/4 tsp chili oil and 1/4 tsp sesame seeds if using. Serve alongside the hot gyoza.