Appetizer: Japan – 餃子 ▶ Gyoza (Pan-Fried Dumplings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 8 min

Additional 10 min

Total 58 min

Ingredients

1 lb (450 g) ground pork (preferably 80 / 20)
1 small napa cabbage (about 300 g) or 1 / 2 medium green cabbage, finely chopped
1 tsp salt
2–3 green onions, finely sliced or 1 / 2 cup (15 g) garlic chives/nira, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, finely grated
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sake or mirin (optional)
1 tbsp (15 ml) sesame oil
1 / 2 tsp sugar (optional)
1 / 4–1 / 2 tsp ground white or black pepper
30–36 gyoza wrappers (round, about 3–3.5 in / 7–9 cm)
2 tbsp (30 ml) neutral vegetable oil (for frying)
about 1 / 3 cup (80 ml) water for steaming (adjust by pan size)
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tsp chili oil or togarashi, or to taste (optional)
1 tsp (5 ml) toasted sesame oil (optional)
1 / 2 tsp sugar or honey (optional)
Optional garnish: toasted sesame seeds, sliced green onion, chili oil

Instructions

Prep the cabbage: finely chop the cabbage. Toss with 1 tsp salt and let sit in a bowl for 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.
Make the filling: in a large bowl combine the ground pork, squeezed cabbage, green onions (or garlic chives), minced garlic, grated ginger, soy sauce, sake/mirin (if using), sesame oil, sugar (if using), and pepper. Mix thoroughly with chopsticks or a spoon until the mixture becomes sticky and well combined (this helps the filling bind).
Set up a wrapping station: place a small bowl of water for sealing, a tray or plate dusted with a little flour or lined with parchment to hold finished dumplings, and the wrappers within reach.
Fill and fold: place one wrapper in your palm. Put about 1 rounded teaspoon of filling in the center (adjust size to wrapper). Wet the edge of the wrapper with water using your finger. Fold the wrapper in half over the filling to make a semicircle and gently press center to seal. Pleat one side toward the center in small folds (typically 3–4 pleats) while pressing to the other side to form a classic gyoza shape. Make sure it is well sealed. Place completed gyoza on the tray, leaving a little space so they don't stick. Cover with a damp towel while working to prevent drying.
Pan-fry and steam (yaki-gyoza): heat a large nonstick or cast-iron skillet over medium-high heat. Add 1–2 tbsp vegetable oil and swirl to coat. Arrange gyoza flat-side down in the pan in a single layer, close but not touching if possible.
Fry the bottoms: cook undisturbed until the bottoms are golden brown and crisp, about 2–3 minutes.
Steam: carefully pour about 1/3 cup (80 ml) water into the pan — the amount should create steam but not overflow — then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 3–5 minutes, until the filling is cooked through and the water has mostly evaporated.
Crisp again: remove the lid and continue to cook for another 30 seconds to 1 minute to re-crisp the bottoms. If the bottoms are not browned enough, increase heat briefly to get a crisp finish. Use a spatula to lift and check one for doneness.
Serve: transfer gyoza to a plate bottom-side up. Serve hot with dipping sauce (mix soy sauce, rice vinegar, chili oil, and sesame oil to taste). Garnish with sliced green onion or sesame seeds if desired.
Make-ahead and freezing tips: to freeze, place freshly folded (uncooked) gyoza on a parchment-lined tray so they don't touch; freeze until solid, then transfer to a zip-top bag. Cook from frozen: do not thaw — add an extra minute or two to the steaming time and ensure they are cooked through.
Storage: cooked gyoza keep in the refrigerator for up to 3 days. Reheat in a skillet (to restore crispness) or steam until hot.