Japanese Gyoza (Pan-Fried Dumplings)
A Polish girl who makes pierogi learning to fold gyoza? I was BUILT for this.
Ingredients
For the Filling
- 1/2 pound ground pork 225g
- 2 cups Napa cabbage, finely chopped and squeezed dry
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon white pepper
For Assembly
- 1 package round gyoza wrappers about 40 wrappers — Asian grocery stores or the freezer section
- Small bowl of water for sealing
For Cooking
- 2 tablespoons vegetable oil
- 1/3 cup water
Dipping Sauce
- 3 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon sesame oil + chilli flakes
Method
Make the Filling
- Finely chop the Napa cabbage, sprinkle with salt, and let it sit for 10 minutes. Squeeze out ALL the water — this is critical. Watery cabbage = watery filling = soggy, falling-apart gyoza. I learned this the same way I learned it with pierogi filling: the hard way, approximately three times. Once the cabbage is dry, mix it with the pork, green onions, garlic, soy sauce, sesame oil, ginger, and white pepper. Stir in one direction until the filling is cohesive — this helps the protein bind and creates a better texture.
Fold
- Place a gyoza wrapper in your palm. Add about 1 teaspoon of filling to the centre. Dip your finger in water and wet the edges of the wrapper. Fold in half and pinch the centre to seal. Then create pleats along one side — 4-5 small folds from the centre outward, pressing each one against the flat back side. The pleated side faces you, the flat side faces the pan. Don't stress about perfection — my first gyoza looked like tiny crime scenes. By my twentieth, they looked professional. By my fortieth, I could fold while having a conversation. It's muscle memory, the same way pierogi folding became muscle memory for me as a kid.
Cook (The Crispy-Bottom Method)
- Heat oil in a non-stick skillet over medium-high heat. Place gyoza in a single layer, flat-side down. Cook 2-3 minutes without moving until the bottoms are golden brown. Add 1/3 cup water to the skillet and immediately cover with a lid. The water will sizzle and steam — this is what cooks the tops. Steam for 3-4 minutes until the water evaporates. Remove the lid and cook 1-2 more minutes until the bottoms are crispy again and the pan is dry. The result: golden, crunchy bottoms and soft, steamed tops. This contrast is everything.