Ingredients
For the filling
- 1 pound ground pork (or a mix of pork and beef)
- ½ cup finely chopped cabbage (Napa cabbage is traditional)
- ¼ cup finely chopped garlic chives or scallions
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the dough
- 1 ½ cups all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- ½ cup warm water
For cooking
- Vegetable oil
- Water
- Toasted sesame oil (optional)
Utensils
- Large bowl
- Small bowl
- Rolling pin (or flat-bottomed object like a glass)
- Medium skillet with lid
- Spatula
Instructions
1. Make the filling
- Salt the cabbage: In a small bowl, toss the finely chopped cabbage with a pinch of salt. Let it sit for 10-15 minutes to soften, then squeeze out excess moisture.
- Combine ingredients: In a large bowl, combine ground pork, cabbage, garlic chives (or scallions), ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly with your hands.
2. Make the dough
- Mix dry ingredients: Combine flour and salt in a medium bowl.
- Create a well: Make a well in the center of the flour mixture and gradually add warm water, stirring to combine until a dough forms.
- Knead the dough: Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp towel and let rest for about 30 minutes.
3. Assemble the gyoza
- Divide the dough: Cut the dough into small pieces (about 1-inch in size). Roll each piece into a thin circle, about 3 inches in diameter.
- Fill the wrappers: Place a small spoonful of the pork filling in the center of each wrapper.
- Fold and seal: Wet the edge of half the wrapper with water. Fold the wrapper over to create a half-moon shape and press the edges to seal, making sure there’s no air trapped inside.
- Create pleats: To make the traditional pleats, pinch and fold small sections of the sealed edge repeatedly. Start at one end and work your way across.
4. Cook the gyoza
- Heat the pan: Heat a thin layer of vegetable oil in a medium skillet over medium-high heat.
- Add the gyoza: Place the gyoza flat-side down in the hot skillet. Cook in batches, leaving enough space between them so they don’t stick together.
- Fry the bottoms: Cook until the bottoms of the gyoza are golden brown, about 2-3 minutes.
- Steam time: Carefully add a small amount of water to the pan (about ¼ – ½ cup, enough to reach halfway up the sides of the gyoza). Immediately cover the pan with a lid and steam for 3-5 minutes, or until the wrappers are translucent and the filling is cooked through.
- Crisp them up (optional): Remove the lid. If there’s excess water, allow it to evaporate. Drizzle some toasted sesame oil for extra flavor and crispness.
5. Serve
- Serve hot with your favorite dipping sauce (soy sauce mixed with rice vinegar and chili oil is a classic).
Tips
Don’t overfill: Overfilling will make folding and sealing difficult.
Use your fingers: Use your fingers to wet the wrapper edges with water, helping them stick together.
Freeze for later: Gyoza freeze well! Freeze them in a single layer on a tray before storing in airtight containers. Cook from frozen, adding 1-2 extra minutes of steaming time.
