Gyoza (Pan-Fried Japanese Dumplings)

Crispy-bottomed, juicy inside. The most satisfying Japanese appetizer.

Ingredients

• Filling: 1/2 lb ground pork, 2 cups napa cabbage finely chopped and salted, 3 green onions minced, 2 cloves garlic minced, 1 tbsp grated ginger, 1 tbsp soy sauce, 1 tbsp sesame oil, white pepper
• 30-40 round gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup water
• Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, chili oil

Directions

Key ingredients

Black Pepper · Soy Sauce

1. Salt chopped cabbage, let sit 10 minutes, then squeeze out ALL liquid vigorously.
2. Combine pork, drained cabbage, and all filling ingredients. Mix thoroughly.
3. Place 1 tsp filling in center of wrapper. Fold in half, pleat one side against the other to seal.
4. Heat oil in a large flat-bottomed pan over medium-high heat.
5. Add gyoza flat-side down. Cook 2-3 minutes until bottoms are golden.
6. Add water and immediately cover. Steam 4-5 minutes until water evaporates.
7. Uncover and cook 1-2 more minutes to re-crisp the bottoms.
8. Serve with dipping sauce.

Notes

Squeezing all liquid from the cabbage is crucial — too much moisture prevents the crispy bottom and makes the filling watery. The steam-fry method creates the signature texture.