Gyoza Recipe

Prepare cabbage

Place finely shredded napa cabbage in a bowl with 1/4 tsp salt. Toss and let sit 5 minutes to draw out moisture. After resting, squeeze the cabbage in a clean kitchen towel or between hands over the sink to remove as much liquid as possible. Measure the drained cabbage — you should have roughly 1 cup packed. Discard the drained liquid.

Make filling

In a medium bowl combine ground pork, drained napa cabbage, sliced green onions, minced garlic, grated ginger, soy sauce (2 tsp), sesame oil (1 tsp), rice vinegar (1 tsp), 1 tsp salt, white pepper (1/4 tsp) and 1 tablespoon cornstarch. Mix thoroughly with a spoon or your hands until the mixture is sticky and well combined (about 1–2 minutes). The cornstarch helps bind the mixture.

Prepare workstation

Arrange wrappers on a lightly floured plate or tray (use the 2 tsp flour sparingly to prevent sticking). Keep a small bowl of water nearby for sealing and cover unused wrappers with a damp towel to prevent drying.

Fill and fold gyoza

Working one at a time, place a wrapper in your palm. Spoon about 1 tablespoon (heaping) of filling into the center of the wrapper. Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half over the filling and pinch once at the top to seal. Create 3–4 small pleats along one side, pressing each pleat firmly to the opposite side to form the classic gyoza shape. Ensure there are no gaps. Place finished gyoza on the prepared tray. Repeat until all wrappers and filling are used (should yield ~24 gyoza).

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza in the pan flat-side down in a tight single layer without overcrowding (work in batches if necessary). Cook undisturbed 2–3 minutes until the bottoms are golden brown.

Steam to finish

Carefully pour 3/4 cup water into the pan (it will sputter); immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the water has mostly evaporated and the filling is fully cooked (pork should reach 71°C / 160°F).

Crisp again & finish

Remove the lid and continue cooking 1–2 minutes to re-crisp the bottoms. Drizzle 1/2 teaspoon toasted sesame oil over the gyoza (optional) for aroma. Transfer gyoza to a serving plate using a spatula, bottoms up to show the crisp surfaces.

Combine 2 tablespoons soy sauce with 1 tablespoon rice vinegar. Add 1/2 tsp chili oil and 1/2 tsp toasted sesame seeds if using. Stir and serve alongside the gyoza.