Gyoza

Crispy-bottomed Japanese pan-fried dumplings stuffed with a savory mix of pork, cabbage, garlic, and ginger. These addictive little parcels are perfect for sharing with a tangy dipping sauce.

Ingredients

• ¾ lb ground pork
• 2 cups napa cabbage, finely minced and squeezed dry
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 stalks green onion, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 egg white
• 40 round gyoza wrappers
• 2 tbsp vegetable oil
• ½ cup water
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tsp chili oil

Method

1. Combine ground pork, squeezed cabbage, garlic, ginger, green onion, soy sauce, sesame oil, and egg white in a large bowl. Mix thoroughly until the filling is sticky and well combined.
2. Place about 1 tablespoon of filling in the center of each gyoza wrapper. Wet the edges with water, fold in half, and pleat one side to seal, creating 5-6 pleats per dumpling. Set on a parchment-lined tray.
3. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Arrange half the gyoza flat-side down in the pan in a single layer. Cook undisturbed for 2-3 minutes until the bottoms are golden brown.
4. Add 1/4 cup water to the pan and immediately cover with a lid. Steam for 4 minutes until the wrappers are translucent and the filling is cooked through.
5. Remove the lid and cook for another 1-2 minutes until the water has evaporated and the bottoms are crispy again. Repeat with remaining gyoza.
6. Mix together rice vinegar, soy sauce, and chili oil for the dipping sauce. Serve gyoza immediately with the dipping sauce on the side.

Chef's note: Uncooked gyoza freeze beautifully. Arrange on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen by adding an extra minute to the steaming time.

Nutrition per serving

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