Units Scale

For the Gyoza Filling:

1/2 lb (225g) ground pork

1 cup Napa cabbage, finely chopped

2 green onions, finely chopped

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp soy sauce

1 tsp sesame oil

1 tsp rice vinegar

1/2 tsp salt

1/4 tsp black pepper

For the Dumplings:

30 gyoza wrappers (store-bought or homemade)

2 tbsp vegetable oil (for frying)

1/4 cup water (for steaming)

For the Dipping Sauce:

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp chili flakes (optional)

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Prepare the Filling:

In a mixing bowl, combine ground pork, Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper.
Mix well until everything is evenly combined.

2️⃣ Assemble the Gyoza:

Place a gyoza wrapper in your palm and add about 1 teaspoon of filling in the center.
Wet the edges of the wrapper with water, fold it in half, and pinch the center to seal.
Make pleats on one side while pressing the edges together. Repeat for all wrappers.

3️⃣ Cook the Gyoza:

Heat 1 tbsp of vegetable oil in a large pan over medium heat.
Place the gyoza flat side down in the pan and cook for about 2 minutes until the bottoms are golden brown.
Add ¼ cup of water to the pan and immediately cover with a lid. Steam for 3-4 minutes until the wrappers turn translucent.
Remove the lid and let the remaining water evaporate. Drizzle with an extra tablespoon of oil and cook for another 1-2 minutes until crispy.

4️⃣ Make the Dipping Sauce:

5️⃣ Serve and Enjoy!

You can replace pork with chicken, shrimp, or tofu for a different variation.
Napa cabbage can be swapped with regular cabbage if needed.
Make ahead: Assemble the gyoza and freeze them uncooked for up to 3 months. Cook from frozen with an extra minute of steaming.