Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gyoza Filling
Wrappers & Assembly
Cooking & Serving
Method
Gyoza Filling
Prepare cabbage
Core the Napa cabbage and finely shred. Place shredded cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage tightly in a clean towel or between hands to remove excess liquid. Reserve the liquid for another use or discard.
Mince aromatics
Finely mince the garlic and grate the ginger. Thinly slice the scallions, using both white and green parts. Combine minced garlic, grated ginger, and sliced scallions in a small bowl.
Combine filling
In a large mixing bowl, add the ground Wagyu beef, well-drained shredded cabbage, aromatics, soy sauce, sesame oil, mirin, rice vinegar, 1 tsp salt, white pepper, and cornstarch. Mix thoroughly with a fork or spatula until ingredients are evenly distributed and the mixture becomes slightly sticky. Taste a small pinch by briefly pan-frying (optional) and adjust seasoning if needed.
Wrappers & Assembly
Prepare work station
Lightly dust your work surface with the all-purpose flour to prevent sticking. Arrange wrappers in a single stack covered with a damp towel to keep them pliable, have a small bowl of cold water nearby for sealing, and a spoon or small ice-cream scoop for filling.
Fill wrappers
Place one wrapper on your palm or work surface. Spoon about 1 heaping teaspoon (approx. 12 g) of filling into the center of the wrapper. Do not overfill to ensure proper sealing and even cooking.
Seal and pleat
Dip your finger into the cold water and moisten the wrapper edge. Fold the wrapper in half over the filling to form a half-moon. Starting at one side, make 3–4 small pleats along the edge, pressing each pleat firmly to seal and removing air pockets. Ensure the seal is tight so no filling escapes during cooking. Place finished gyoza on a lightly floured tray, seam-side up. Repeat until all filling and wrappers are used (should yield about 36–40 gyoza).
Cooking & Serving
Pan-fry and steam (potsticker method)
Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange gyoza seam-side up or flat side down in a single layer, leaving small gaps between each. Fry undisturbed for 2–3 minutes until the bottoms are golden brown.
Steam
Carefully pour 100 ml water into the skillet (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes, or until water has evaporated and wrappers are translucent and cooked through. Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms if needed.
Serve
Transfer gyoza to a serving plate. In a small bowl, combine 3 parts soy sauce to 1 part rice vinegar (for the 120 ml dipping sauce: 90 ml soy sauce + 30 ml rice vinegar) and add optional chili oil to taste. Serve hot with the dipping sauce.