Gyoza (5) Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with a pinch of salt, let sit 5 minutes, then squeeze out excess water using a towel or cheesecloth. This prevents a soggy filling.

In a medium bowl combine drained cabbage, ground pork, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, mirin, salt, white pepper and cornstarch. Mix thoroughly with a spatula or chop with a cleaver repeatedly until mixture is sticky and well combined (about 1–2 minutes). Cover and refrigerate for 20–30 minutes to let flavors meld and filling firm up for easier wrapping.

Set out a clean work surface lightly dusted with flour. Keep a small bowl of water nearby for sealing.

Place one wrapper in your non-dominant hand. Spoon about 1 teaspoon (level) of filling into center of wrapper. Do not overfill — edges must close securely.

Dip a fingertip in water and moisten half the edge of the wrapper. Fold wrapper in half over filling, press center to seal, then make 3–4 small pleats along one side press each pleat to the sealed edge so the gyoza has a pleated side and a flat side. Alternatively, simply press edges firmly together for a half-moon shape. Repeat with remaining wrappers and filling. Keep assembled gyoza covered with a damp towel to prevent drying.

Heat neutral oil in a heavy pot or deep pan to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown quickly.

Working in batches (do not overcrowd), carefully add 4–6 gyoza to the hot oil and fry until bottoms are golden and crisp, about 1–2 minutes. Turn occasionally so all sides brown evenly; total fry time about 2–3 minutes per batch depending on size.

Use a slotted spoon to transfer gyoza to paper towels to drain. Keep warm in a low oven (about 200°F / 95°C) while you finish remaining batches.

Heat a nonstick skillet over medium-high heat and add 1 tablespoon neutral oil, swirling to coat. Place gyoza flat-side down in a single layer, leaving space between each.

Fry until bottoms are golden brown, 2–3 minutes. Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 5–6 minutes until wrappers become translucent and filling cooks through. Remove lid and cook uncovered 30 seconds to re-crisp bottoms if desired.

Transfer gyoza to a serving plate.

Combine soy sauce and rice vinegar in a small bowl. Stir in chili oil and sesame seeds if using. Taste and adjust ratio to preference (more vinegar for tang, more soy for salt). Serve alongside gyoza.

Serve gyoza hot. For 5 pieces, arrange on a small plate with the dipping sauce. Garnish with extra sliced green onion or sesame seeds if desired.