Japanese Pork Gyoza

Ingredients

• Filling
• 1 1/2 cups green cabbage, very finely chopped
• 1 teaspoon salt, divided
• 1 pound ground pork
• 1 cup garlic chives, finely chopped
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• Gyoza
• 40-45 round gyoza wrappers
• 1 teaspoon cornstarch, for dusting the tray
• 3 tablespoons vegetable oil, divided
• Water, for sealing wrappers
• 1/3 cup water per batch, for steaming
• Dipping Sauce
• Soy sauce
• Rice vinegar
• Chili oil or chili crisp

Instructions

1. 

   1

   Place the finely chopped cabbage in a bowl and sprinkle with 1/2 teaspoon salt. Let it sit for about 20 minutes to soften and release moisture.

2. 

   2

   Squeeze the cabbage firmly with your hands or a clean kitchen towel to remove as much excess water as possible.

3. 

   3

   In a large bowl, combine the ground pork, drained cabbage, garlic chives, garlic, ginger, sesame oil, cornstarch, soy sauce, and remaining 1/2 teaspoon salt.

4. 

   4

   Mix the filling well with your hands or a sturdy spoon until everything is evenly combined and the mixture feels slightly sticky.

5. 

   5

   Lightly dust a tray or baking sheet with cornstarch. This keeps the folded gyoza from sticking while you finish assembling them.

6. 

   6

   Place one gyoza wrapper in your palm or on a clean work surface. Spoon about 1 tablespoon of filling into the center.

7. 

   7

   Dip your finger in water and lightly moisten the outer edge of the wrapper.

8. 

   8

   Fold the wrapper in half over the filling to create a half-moon shape. Pinch the center gently to hold it in place.

9. 

   9

   Create small pleats along one side of the wrapper, pressing each pleat firmly against the opposite side to seal.

10. 

    10

    Continue pleating until the gyoza is fully sealed. Place it on the prepared tray and repeat with the remaining wrappers and filling.

11. 

    11

    Heat 1 tablespoon vegetable oil in a large nonstick skillet with a lid over medium to medium-high heat.

12. 

    12

    Arrange about 10-12 gyoza in the skillet, flat-side down, in a single layer. Cook for 2-3 minutes, or until the bottoms are golden brown.

13. 

    13

    Carefully pour 1/3 cup water around the gyoza and immediately cover the skillet with a lid.

14. 

    14

    Steam for 4-5 minutes, or until the wrappers look slightly translucent and the filling is cooked through.

15. 

    15

    Remove the lid and continue cooking until the water has fully evaporated and the bottoms are crisp again.

16. 

    16

    Transfer the gyoza to a plate, golden side up. Repeat with remaining batches, adding more oil and water as needed.

17. 

    17

    For the dipping sauce, serve soy sauce, rice vinegar, and chili oil separately so everyone can mix their own, or combine roughly equal parts soy sauce and rice vinegar with a small spoonful of chili oil or chili crisp.