Gyoza Fried (3) Recipe

Prepare cabbage

Place the chopped Napa cabbage in a fine sieve, sprinkle with 1/4 teaspoon salt, toss, and let sit 10 minutes. Squeeze out as much liquid as possible using your hands or a clean towel. Measure out 1 cup of the squeezed cabbage. This keeps the filling from getting watery.

Make filling

In a large bowl combine ground pork, squeezed cabbage, sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine (mirin or sake), 1 teaspoon salt, 1/4 teaspoon white pepper, and 1 tablespoon cornstarch. Mix thoroughly until sticky and well combined (use chopsticks or a fork and turn repeatedly). Taste a small teaspoon of the raw mixture by pan-frying a tiny bit until cooked through to check seasoning and adjust if necessary.

Assemble gyoza

Place a wrapper on your palm, spoon about 1 to 1 1/2 teaspoons of filling into the center. Lightly wet the edge of the wrapper with water. Fold wrapper in half and pleat one side to seal, creating 6–8 small pleats, or simply press edges together. Ensure the dumpling is well sealed with no gaps. Repeat until all filling and wrappers are used (about 24 gyoza). Keep completed gyoza covered with a damp towel to prevent drying.

Pan-fry gyoza

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Place gyoza flat-side down (pleated side up) in a single layer without crowding; you should fit about 8–12 depending on pan size. Fry 2–3 minutes until bottoms are golden brown.

Steam and crisp

Reduce heat to medium, carefully pour 1/2 cup water into the pan (it will steam and sputter — stand back) and quickly cover with a tight-fitting lid. Steam for 4–5 minutes until the water has mostly evaporated and filling is cooked through (internal temperature for pork should reach 71°C / 160°F). Remove lid and continue cooking uncovered for another 1–2 minutes to evaporate remaining moisture and re-crisp the bottoms. If you like an extra-crisp lace, before adding water, sprinkle 1 tablespoon flour mixed with 3 tablespoons water around the gyoza edges to create a thin batter; pour the steaming liquid over it to form a crispy skirt.

Finish

Transfer cooked gyoza to a serving plate, browned-side up. Repeat frying, steaming, and crisping with remaining dumplings, adding more oil if needed. Keep finished gyoza warm in a low oven (100–120°C / 210–250°F) on a tray if preparing in batches.

Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (or a pinch of chili flakes), and 1/2 teaspoon sugar in a small bowl. Stir until sugar dissolves. Taste and adjust balance of soy and vinegar to preference. Garnish with 1 tablespoon thinly sliced green onion. Serve alongside hot gyoza.