Steamed Gyoza Recipe

Prepare vegetables

Finely chop the Napa cabbage. Sprinkle with 1/2 teaspoon of salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean towel or between hands to remove as much liquid as possible. Measure out 1 cup of the squeezed cabbage.

Mix filling

In a medium bowl combine ground pork, squeezed cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice wine, remaining 1/2 teaspoon salt, and white pepper. Mix thoroughly with a spoon or your hands until the mixture is sticky and well combined (about 1–2 minutes). Cover and chill 15 minutes to let flavors meld — this also firms the filling slightly, making wrapping easier.

Prepare workstation

Lightly dust a clean work surface with cornstarch to prevent sticking. Place a small bowl of the 1/4 cup water nearby for sealing wrappers.

Portion filling

Working with one wrapper at a time, place 1 heaping teaspoon (about 8–10 ml) of filling in the center of the wrapper. Don't overfill — too much filling makes sealing difficult.

Seal gyoza

Dip your finger into the water and moisten the edge of half the wrapper circumference. Fold the wrapper over the filling to form a half-moon and gently press to seal. Create 2–3 small pleats along the sealed edge (optional) by folding small sections and pressing firmly to ensure a tight seal. Place finished gyoza on a parchment-lined tray with space between pieces to avoid sticking.

Repeat

Repeat portioning and sealing until all filling and wrappers are used. You should get about 28–30 gyoza depending on filling size.

Pan-steam technique (preferred for a slightly crisp bottom then steamed top)

Heat a large nonstick skillet with a tight-fitting lid over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza in the skillet flat-side down in a single layer without overcrowding (work in batches if necessary). Cook 2 minutes until bottoms are lightly golden.

Steam

Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with the lid and reduce heat to medium-low. Steam for 6–8 minutes, or until the filling reaches 74°C (165°F) and the wrapper becomes translucent and tender. If using an instant-read thermometer, check a couple of gyoza in the center to ensure doneness.

Finish

Uncover and increase heat to medium-high for 30–45 seconds to evaporate remaining water and re-crisp the bottoms slightly (optional). Remove gyoza from the pan with a thin spatula and transfer to a serving plate.

Alternative fully-steamed method

If you prefer fully steamed (no crisping), arrange gyoza in a single layer in a bamboo or metal steamer lined with cabbage leaves or parchment with holes. Steam over simmering water for 8–10 minutes until cooked through.

Make dipping sauce

Mix 2 tablespoons soy sauce with 2 tablespoons rice vinegar and 1 teaspoon chili oil (optional). Adjust to taste.

Serve

Serve gyoza hot with dipping sauce. Garnish with extra sliced green onions or toasted sesame seeds if desired.