Age-gyoza Recipe

Prepare cabbage

If using fresh napa cabbage: core and finely shred. Sprinkle with a pinch of salt, let sit 10 minutes, then squeeze out excess moisture using a clean towel or cheesecloth. Measure 3/4 cup of squeezed cabbage for the filling.

Mix filling

In a mixing bowl combine 1 cup ground pork, 3/4 cup squeezed shredded cabbage, 3 tablespoons finely sliced green onion, 1 teaspoon minced garlic, 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Mix thoroughly until ingredients are evenly distributed and slightly sticky (use a folding + pressing motion). Taste a small cooked bit if desired and adjust seasoning.

Fill wrappers

Place a gyoza wrapper on your palm or a work surface. Put about 1 teaspoon (heaping) to 1 tablespoon of filling in the center, depending on wrapper size (aim for roughly 10–12 g of filling per wrapper). Lightly moisten the wrapper edge with water using your fingertip. Fold in half and pleat to seal, creating gyoza with a flat bottom and pleated top. Repeat until all filling is used (about 30 wrappers). Keep finished gyoza covered with a damp towel to prevent drying.

Make slurry

In a small bowl whisk together 2 tablespoons all-purpose flour and 1/4 cup cold water until smooth and free of lumps. This slurry will create a crispy lacy coating when fried.

Heat oil

Choose a wide, heavy skillet (nonstick or cast-iron) that fits your gyoza in a single layer. Pour in about 1/8–1/4 inch oil (for deep-ish shallow frying) — approximately 1 cup in a 10–12 inch skillet. Heat over medium-high until oil registers 350°F (175°C) or a small piece of wrapper sizzles immediately.

Fry gyoza first side

Working in batches (do not overcrowd), carefully place gyoza flat-side down into hot oil. Fry undisturbed for 1.5–2 minutes until bottoms are golden brown and crisp. Use tongs to adjust placement so they sit upright on their flat bottoms.

Add slurry and steam-fry

Lower heat slightly to medium. Pour about 1–2 tablespoons of the flour-water slurry around the gyoza so it flows between them but not over the tops (you want a lace-like skirt). Immediately cover the skillet with a tight-fitting lid. Let cook for 2–3 minutes — the slurry will set into a thin, crispy web and the gyoza will steam through.

Finish uncovered

Remove lid and continue cooking uncovered for 30–60 seconds to let excess moisture evaporate and the skirt crisp further. If desired, drizzle 1/2 teaspoon toasted sesame oil over gyoza for flavor. Transfer gyoza to a paper towel-lined plate to drain briefly, or lift out with a spatula so the crispy edges remain intact. Repeat with remaining gyoza and slurry.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/2 teaspoon chili oil (if using). Sprinkle in 1/2 teaspoon sesame seeds if desired. Serve sauce alongside hot age-gyoza for dipping.