Gyozas Recipe

Prepare cabbage

Trim and finely shred the Napa cabbage. Sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in a clean towel or between hands to remove as much liquid as possible. Reserve the liquid if desired for other uses, but do not use in filling.

Mince aromatics

Finely mince the garlic and grate the ginger. Thinly slice the green onions, using both white and green parts. Set aside.

Make filling

In a large bowl, combine the ground pork, squeezed shredded cabbage, minced garlic, grated ginger, and sliced green onions. Add 2 tablespoons soy sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon sesame oil, 1 teaspoon mirin, and 1 tablespoon cornstarch. Mix thoroughly with a spoon or by hand until the mixture becomes sticky and cohesive (about 1–2 minutes). If the filling feels dry, add up to 1–2 tablespoons water; if too wet, add a little more cornstarch. Taste a small cooked pinch (optional) and adjust seasoning.

Assemble gyozas

Place a wrapper on your palm or a clean surface. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center—enough to nearly cover the center but allowing room to fold. Dip your finger in the reserved water and moisten the edge of half the wrapper. Fold the wrapper over the filling to form a half-moon and press to seal at the top center. Create 3–4 small pleats along the sealed edge by folding a small section of one side toward the center and pressing to join the bottom edge; repeat across until sealed. Ensure there are no gaps. Place finished gyozas on a tray dusted with a little flour or lined with parchment so they don't stick. Repeat until all wrappers are used (about 40 pieces).

Pan-fry then steam (classic gyoza)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When shimmering, arrange gyozas flat-side down in the pan in a single layer, leaving a little space between each (you may need to cook in batches). Fry for 1.5–2 minutes until the bottoms are golden brown.

Steam to finish

Carefully pour 100 ml (about 1/2 cup) water into the pan — it will sizzle — then immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes, or until the filling is cooked through (internal temp 70°C/160°F for pork) and most of the water has evaporated.

Crisp the bottoms

Remove the lid and continue cooking uncovered for 1–2 minutes to crisp the bottoms again. Drizzle 1/2 teaspoon sesame oil over the gyozas for aroma, then transfer to a serving plate with a spatula so the browned bottoms stay intact.

Whisk together 3 tablespoons soy sauce and 1 tablespoon rice vinegar. Stir in 1/2 teaspoon chili oil, 1 teaspoon sesame seeds, and 1 tablespoon sliced green onion. Serve alongside the hot gyozas for dipping.