Gyoza Steam (3) Recipe

Prepare cabbage

Trim tough outer leaves from the Napa cabbage, then finely shred. Place shredded cabbage in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove as much liquid as possible. Reserve the liquid for another use or discard.

Mince aromatics

Finely mince the garlic and peel and grate the ginger. Thinly slice the scallions, using both white and green parts. Keep separate for mixing.

Mix filling

In a medium bowl combine ground pork, squeezed cabbage, scallions, minced garlic, grated ginger, 1.5 tbsp soy sauce, 1 tbsp sake, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp ground white pepper. Mix thoroughly with a spatula or your hands in one direction until the mixture becomes slightly sticky (about 1–2 minutes). This develops the filling texture and helps it hold together.

Prepare workspace

Lightly dust your work surface with the 1 tsp flour to prevent sticking. Place a small bowl of the 2 tbsp water nearby to seal the wrappers.

Fill wrappers

Place a gyoza wrapper in your hand. Use a small spoon or a measuring spoon to add about 1 rounded tablespoon (roughly 15 g) of filling into the center of each wrapper. Be careful not to overfill—leave a clear edge to seal.

Seal and pleat

Dip your finger into the water and moisten the edge of half the wrapper rim. Fold the wrapper in half over the filling to form a semicircle. Starting at one end, make 3–4 small pleats on one side of the wrapper sealing them into the opposite edge as you press to close. Ensure there are no gaps or air pockets. Repeat until all 24 gyoza are formed. Place finished gyoza on a tray dusted with flour, not touching, to prevent sticking.

Pan-fry base

Heat a large nonstick or well-seasoned skillet with a lid over medium-high heat. Add 1 tbsp neutral oil and swirl to coat. Arrange 8–10 gyoza in the pan flat-side down in a single layer, leaving small spaces between each.

Fry until bottoms brown

Fry undisturbed for 2–3 minutes until the bottoms are golden brown and crisp. Reduce heat to medium.

Steam finish (Gyoza Steam method)

Carefully pour 120 ml (about 1/2 cup) water into the pan (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Steam for 4–5 minutes until the filling is cooked through and the wrapper becomes tender and partially translucent. If using frozen gyoza, steam 6–8 minutes instead and ensure internal temperature reaches 74°C (165°F).

Crisp again & serve

Remove the lid and increase heat to medium-high for 30–60 seconds to evaporate remaining water and re-crisp the bottoms. Slide gyoza onto a plate. Repeat the process in batches with remaining gyoza. Serve hot with dipping sauce.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp chili oil, and 1/2 tsp sesame seeds in a small bowl. Taste and adjust proportions to your preference (more vinegar for tang, more chili oil for heat). Serve alongside gyoza for dipping.