Gyoza
Ingredients
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- 12 ounces napa cabbage – finely chopped
- 1 tsp kosher salt
- 1 cup garlic chives – finely chopped
- 2 cloves garlic – finely grated
- 1 tbsp ginger – finely grated
- 1 pound ground pork
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp sesame oil
- 2 tsp potato starch
- 1/4 tsp white pepper
- 30 wrappers gyoza wrappers
- 2 tbsp neutral oil
- 1 cup water
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp chili oil (rayu)
Instructions
1. Toss the finely chopped napa cabbage with the kosher salt in a bowl and let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly by handfuls to remove as much liquid as possible.
2. In a large bowl, combine the ground pork, squeezed cabbage, garlic chives, garlic, ginger, soy sauce (1 tbsp), sake, sesame oil (1 tbsp), potato starch, and white pepper. Mix vigorously with a spoon or your hand until the mixture becomes sticky and cohesive, 2–3 minutes. Refrigerate while you set up to wrap.
3. Line a tray with parchment. Set out a small bowl of water. Place a gyoza wrapper in your palm, moisten the rim of the top half with water, and add about 1 tbsp filling to the center. Fold into a half-moon, pleating the top edge 5–7 times while pressing to seal. Set on the tray and repeat to make 30 dumplings.
4. Make the dipping sauce by stirring together the soy sauce (2 tbsp), rice vinegar, and chili oil in a small bowl.
5. Heat 1 tbsp neutral oil in a 12-inch nonstick skillet over medium-high until shimmering. Arrange 15 gyoza flat-side down in a single layer and cook until the bottoms are lightly golden, 2–3 minutes.
6. Carefully add 0.5 cup water to the pan (it will splatter), cover immediately, and steam over medium heat until the water is mostly evaporated and the wrappers look tender, 4–5 minutes. Uncover, drizzle 0.5 tsp sesame oil around the edges, and cook until the bottoms are crisp and well browned, 1–2 minutes. Transfer to a warm plate.
7. Repeat with the remaining 1 tbsp neutral oil, 0.5 cup water, 0.5 tsp sesame oil, and gyoza.
8. Serve the gyoza hot with the dipping sauce.
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Gyoza are Japanese pan-fried dumplings known for their contrast of textures: a crisp, browned bottom, tender steamed wrapper, and a juicy, garlicky pork-and-cabbage filling. The flavor is savory and aromatic from garlic chives, ginger, soy, and sesame, and they’re typically dipped in a bright soy–rice vinegar sauce with a touch of chili heat. They make excellent snacks, starters, or a shared plate, and are often ordered alongside ramen or beer.
While inspired by Chinese jiaozi, gyoza developed a distinctly Japanese profile in the 20th century, especially after World War II when dumpling shops proliferated. The most common style is yaki-gyoza, cooked with the fry–steam–fry method for a crisp base and tender top. Today gyoza are a staple of izakaya and ramen shops across Japan, with regional variations and the popular “hanetsuki” (lacy skirt) presentation, but the core technique and simple dipping sauce remain constant.