Gyoza Recipe

If using Napa cabbage, finely chop and sprinkle with a small pinch of salt. Let sit 5 minutes, then squeeze out excess liquid with a towel or paper towel. This prevents a soggy filling.

In a medium bowl combine ground pork, chopped and drained cabbage, minced garlic, grated ginger, and minced green onion. Add 1 tsp soy sauce, 1 tsp sesame oil, a pinch of salt and a pinch of white pepper.

Mix thoroughly with a spoon or chop with a cleaver repeatedly until mixture becomes slightly sticky and cohesive (about 1–2 minutes). This helps binding and texture.

Prepare a small bowl of water for sealing and lightly dust your work surface with 1 tsp flour to keep wrappers from sticking.

Place one gyoza wrapper flat in your palm or on the work surface. Put roughly 1 heaping teaspoon (about 15 g) of filling in the center. Do not overfill — leave a thin edge clear.

Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper over the filling to form a half-moon and seal in the center.

Starting from one end, make 2–3 small pleats along the rounded edge pressing each pleat to seal; press firmly to remove trapped air. Repeat until you have made 6 gyoza. Keep assembled gyoza covered with a damp towel while you work to prevent drying.

Heat

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 1 tsp neutral oil and swirl to coat. Let oil heat until shimmering (about 30 seconds).

Place the gyoza flat-side down in the pan in a single layer without overcrowding (6 will fit comfortably). Cook until bottoms are golden brown, about 2–3 minutes.

Carefully pour 3 tbs water into the pan (avoid splatter), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, until filling is cooked through and wrappers become translucent at the pleated edges.

Remove the lid and continue to cook 30–60 seconds to re-crisp the bottoms if needed. Transfer to a plate and serve hot with dipping sauce.

If you prefer fully steamed gyoza, arrange them in a single layer in a steamer basket lined with parchment (holes poked) or lightly oiled to prevent sticking.

Steam over simmering water for 6–8 minutes (depending on thickness of filling) until wrappers are translucent and filling reaches safe temperature (pork 71°C/160°F). Serve immediately with dipping sauce.

Whisk together 2 tbs soy sauce and 1 tbs rice vinegar. Add 1 tsp chili oil, 1/2 tsp sesame seeds and sliced green onion if using. Adjust balance of soy and vinegar to taste.

Serve a small dish of sauce alongside the hot gyoza for dipping.