📝 About This Recipe
Gyoza are the soul of Japanese comfort food, characterized by their thin, delicate wrappers and a succulent pork and cabbage filling infused with ginger and garlic. This recipe perfects the 'Hanetsuki' style, featuring a juicy interior and a signature crispy, golden-brown bottom that shatters with every bite. Whether served as a popular izakaya snack or a hearty home dinner, these dumplings offer a masterclass in the balance of texture and savory umami flavors.
🥗 Ingredients
The Filling
- 1/2 pound Ground Pork (not too lean, ideally 20% fat for juiciness)
- 2 cups Napa Cabbage (very finely minced)
- 3 stalks Green Onions (finely chopped)
- 1/4 cup Nira (Garlic Chives) (finely chopped; can substitute with more green onions)
- 1 inch Fresh Ginger (grated into a paste)
- 2 cloves Garlic (minced or pressed)
Seasoning & Wrappers
- 1 tablespoon Soy Sauce (Japanese shoyu preferred)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Sake (Japanese rice wine)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (ground)
- 35 pieces Gyoza Wrappers (round, thin wheat wrappers)
- 2 tablespoons Neutral Oil (vegetable or canola oil for frying)
Dipping Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon La-Yu (Chili Oil) (with or without crunchy bits)
👨🍳 Instructions
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1
Prepare the cabbage by sprinkling the minced Napa cabbage with a pinch of salt in a bowl. Let it sit for 10 minutes to draw out excess moisture.
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2
Take the cabbage in small handfuls and squeeze firmly over the sink to remove as much water as possible. This prevents the gyoza from becoming soggy.
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3
In a large mixing bowl, combine the ground pork, squeezed cabbage, green onions, garlic chives, grated ginger, and minced garlic.
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4
Add the soy sauce, sesame oil, sake, salt, and white pepper to the bowl. Use your hand to mix the filling vigorously in one direction until it becomes pale and slightly tacky/paste-like.
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5
Set up your station: a small bowl of water, the wrappers, the filling, and a parchment-lined tray for the finished gyoza.
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6
Place a wrapper in your non-dominant hand and put about 1 rounded teaspoon of filling in the center. Do not overfill.
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7
Dip your finger in the water and trace the outer edge of the wrapper to moisten it.
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8
Fold the wrapper in half over the filling but do not seal yet. Use your dominant hand to create 4-6 pleats along one side of the wrapper, pressing each pleat against the flat back side to seal. The gyoza should form a slight crescent shape that can sit upright.
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9
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in rows or a circular pattern, flat side down.
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10
Fry for 2-3 minutes until the bottoms are a light golden brown. Do not flip them.
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11
Carefully pour 1/4 cup of water into the pan and immediately cover with a tight-fitting lid. The steam will cook the filling and the tops of the wrappers.
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12
Steam for 4-5 minutes, or until the water has almost completely evaporated and the wrappers look translucent.
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13
Remove the lid and continue to cook for 1-2 minutes. Drizzle a teaspoon of sesame oil around the pan to add aroma and help the bottoms crisp up to a deep golden brown.
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14
While the gyoza finish, whisk together the soy sauce, rice vinegar, and la-yu in a small bowl for the dipping sauce.
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15
Use a spatula to lift the gyoza out, or place a plate over the pan and carefully invert it to show off the crispy bottoms. Serve immediately while hot.
💡 Chef's Tips
Always squeeze the cabbage thoroughly; excess water is the number one cause of bland, falling-apart dumplings. Mixing the meat until it reaches a 'tacky' consistency ensures the filling stays together as a juicy patty rather than crumbling. If using store-bought wrappers, keep them covered with a damp paper towel while working so they don't dry out and crack. Don't crowd the pan too much; leave a tiny bit of space between gyoza so the steam can circulate and they don't stick together. For an extra crispy 'wing' (Hanetsuki), mix 1 teaspoon of flour into the steaming water before pouring it into the pan.
🍽️ Serving Suggestions
Serve with a chilled Japanese lager or a crisp Asahi to cut through the richness of the pork. Pair with a side of Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. A bowl of hot Miso soup makes this a complete and comforting meal. For a spicy kick, provide extra toasted chili flakes or shredded ginger on the side. Serve alongside a simple stir-fry of bean sprouts and sesame oil.