Fried Gyoza Recipe

Prepare workspace

Arrange a clean work surface, a small bowl of water for sealing wrappers, and a tray lined with parchment to hold finished dumplings. Keep a damp towel over unused wrappers to prevent drying.

Place one wrapper in your palm or on the work surface. Put about 1 tablespoon of filling in the center (adjust so you have enough wrappers for the filling).

Moisten the wrapper edge with water using your finger. Fold wrapper in half over the filling to form a half-moon. Starting from one end, make 3 small pleats on one side, sealing each pleat against the other side to form traditional gyoza shape. Pinch edges tightly so no filling escapes. Repeat until all filling is used (should make ~30 gyoza).

Prepare vegetables

Place finely shredded Napa cabbage in a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit for 10 minutes to draw out water. After 10 minutes, squeeze the cabbage firmly in a kitchen towel or between your hands to remove as much liquid as possible. Discard liquid.

Combine filling

In a mixing bowl, add ground pork, squeezed cabbage, sliced green onion, minced garlic, grated ginger, soy sauce (2 tbs), mirin, sesame oil (1 tsp), black pepper, 1 tbs cornstarch and 2 tsp salt. Mix thoroughly with a spoon or your hands until combined and slightly sticky—this helps filling hold together. Taste a small amount by quickly pan-frying a teaspoon to check seasoning and adjust salt or soy sauce if needed.

Pan-fry and steam (classical potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Place 10-12 gyoza flat side down in the pan in a single layer without crowding. Fry 2–3 minutes until bottoms are golden brown.

Carefully pour 40 ml (about 2 1/2 tbs) water into the pan (it will steam and hiss). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and cook 5–6 minutes until the water has evaporated and wrappers are tender and cooked through.

Remove lid and drizzle 1/3 tbs neutral oil around the gyoza and 1/4 tsp sesame oil if using. Increase heat back to medium-high and cook another 30–60 seconds to re-crisp the bottoms. Transfer gyoza to a serving plate. Repeat frying remaining gyoza in batches, adding more oil as needed (total oil ~3 tbs).

For a crispier lace-bottom (optional): Mix 2 tbs flour or cornstarch with 120 ml water, pour a thin layer into the pan after the initial fry, then cover and steam. When liquid is nearly gone, uncover and let the starchy mixture crisp to form a lacy golden skirt beneath the gyoza; then finish crisping as above.

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp chili oil (or to taste), grated ginger and sesame seeds in a small bowl. Serve alongside hot gyoza.