Gyoza Fried (3) Recipe

Prepare cabbage

Place shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes. Squeeze out excess liquid firmly using your hands or a kitchen towel until mostly dry — this prevents soggy filling.

In a medium bowl combine ground pork, drained cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, sake (or sherry), salt, and white pepper. Mix thoroughly with a spoon or your clean hands until the mixture becomes sticky and well combined (about 30–60 seconds).

Set out three gyoza wrappers on a clean surface. Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 1 tablespoon (approximately 12–14 g) of filling in the center of each wrapper. Do not overfill — you want enough room to pleat the edge.

Dip a fingertip in cold water and moisten the outer half of the wrapper's edge. Fold wrapper in half over the filling and press center to seal. Starting from one side, make 3 small pleats on one edge while pressing to seal to the opposite edge, creating the classic gyoza shape. Ensure there are no gaps. Repeat for all three wrappers.

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the surface.

Place the three gyoza flat-side down in the skillet in a single layer with small gaps between them. Cook undisturbed about 1.5–2 minutes until the bottoms are golden brown.

Carefully pour 3 tablespoons water into the skillet (it will sizzle). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 3–4 minutes until the filling is cooked through and the wrapper’s top is tender and slightly translucent.

Remove the lid and continue cooking uncovered for another 30–60 seconds to allow remaining water to evaporate and to re-crisp the bottoms.

Use a thin spatula to loosen the gyoza and transfer to a plate. If you prefer a crisp foot (crispy skirt), before flipping out: mix 1 teaspoon flour with 3 tablespoons water and pour around the gyoza after initial browning, cover and cook as above — the slurry will set into a lacy skirt.

Combine 1 tsp soy sauce with 1 tsp rice vinegar and chili oil or flakes if using. Stir and serve alongside the hot gyoza.