📝 About This Recipe
Experience the ultimate Japanese comfort food with these exquisite pan-fried dumplings, known for their signature 'hanetsuki' or lacy, crispy bottoms. Each parcel is filled with a succulent blend of ground pork, aromatic garlic chives, and ginger, wrapped in a delicate, thin dough. Perfectly balanced between a tender, steamed top and a crunchy base, these gyoza offer a burst of savory juice in every bite.
🥗 Ingredients
The Filling
- 1/2 lb Ground Pork (at least 20% fat for juiciness)
- 2 cups Napa Cabbage (finely minced)
- 1/2 teaspoon Kosher Salt (for wilting the cabbage)
- 1/2 bunch Garlic Chives (Nira) (finely chopped; substitute with scallions if unavailable)
- 1 inch piece Fresh Ginger (grated into a paste)
- 2 cloves Garlic (finely minced)
Seasoning and Wrappers
- 1 tablespoon Soy Sauce (Japanese shoyu preferred)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Sake (Japanese rice wine)
- 1/4 teaspoon White Pepper (ground)
- 35 pieces Gyoza Wrappers (round, thin style)
- 2 tablespoons Neutral Oil (vegetable or canola oil for frying)
The Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon La-Yu (Chili Oil) (to taste)
👨🍳 Instructions
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1
Place the minced cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Let it sit for 10 minutes to draw out moisture, then squeeze the cabbage tightly with your hands or a cheesecloth to remove all excess water.
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2
In a large mixing bowl, combine the ground pork, squeezed cabbage, garlic chives, ginger, and garlic.
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3
Add the soy sauce, sesame oil, sake, and white pepper to the pork mixture. Use your hand to mix vigorously in a circular motion until the mixture becomes pale and tacky/sticky.
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4
Prepare a small bowl of water for sealing and a tray dusted with cornstarch to hold the finished gyoza.
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5
Place a gyoza wrapper in the palm of your non-dominant hand. Scoop about 1 tablespoon of filling into the center.
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6
Dip your finger in the water and trace the outer edge of the wrapper to moisten it.
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7
Fold the wrapper in half over the filling, but do not seal it yet. Using your thumb and index finger, create 4-6 pleats along one side of the wrapper, pressing each pleat against the flat back side to seal tightly.
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8
Place the finished gyoza on the prepared tray, pressing down slightly to create a flat bottom. Repeat until all filling is used.
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9
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Once hot, arrange the gyoza in a circular pattern or rows, flat-side down.
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10
Fry for 2-3 minutes until the bottoms are a beautiful golden brown. Do not flip them.
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11
Carefully pour 1/4 cup of water into the pan (it will sizzle and steam) and immediately cover with a tight-fitting lid.
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12
Reduce heat to medium and steam for 3-5 minutes, or until the water has mostly evaporated and the wrappers look translucent.
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13
Remove the lid and allow any remaining water to cook off. Drizzle 1 teaspoon of sesame oil around the edges of the pan to add extra crispness and aroma.
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14
Cook for another 1-2 minutes until the bottoms are deeply bronzed and very crunchy.
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15
In a small bowl, whisk together the soy sauce, rice vinegar, and chili oil. Transfer gyoza to a plate (crispy side up) and serve immediately.
💡 Chef's Tips
Squeezing the water out of the cabbage is the most critical step; it prevents the gyoza from becoming soggy and falling apart. Don't overfill the wrappers, as they will be difficult to pleat and may burst during the steaming process. Mixing the pork until it reaches a 'tacky' consistency ensures the filling stays together as a cohesive, juicy nugget rather than crumbling. If using store-bought wrappers, keep them covered with a damp paper towel while you work so they don't dry out and crack. For a professional touch, use a cast iron or high-quality non-stick pan to ensure an even, golden crust.
🍽️ Serving Suggestions
Serve with a chilled Japanese lager or a crisp Asahi to cut through the richness of the pork. Pair with a simple Sunomono (Japanese cucumber salad) for a refreshing, acidic contrast. A side of steamed edamame with sea salt makes for a classic izakaya-style appetizer spread. For a fuller meal, serve alongside a bowl of hot Miso soup or Shoyu Ramen. Offer extra Rayu (chili oil) and toasted sesame seeds on the side for guests who like more heat and texture.