📝 About This Recipe
Experience the ultimate Japanese soul food with these pan-fried dumplings, known for their signature 'hanetsuki' or crispy lace-like bottoms. Each parcel is packed with a savory, ginger-scented pork filling balanced by the sweetness of wilted napa cabbage and a hint of toasted sesame. Perfectly juicy on the inside and shatteringly crisp on the outside, these gyoza are an irresistible blend of textures and umami-rich flavors.
🥗 Ingredients
The Filling
- 1/2 lb Ground Pork (not too lean, ideally 20% fat)
- 2 cups Napa Cabbage (finely minced)
- 3 stalks Green Onions (finely chopped)
- 2 cloves Garlic (grated or finely minced)
- 1 inch Fresh Ginger (peeled and grated)
- 2 pieces Shiitake Mushrooms (finely chopped)
- 1/4 cup Nira (Garlic Chives) (finely chopped (optional))
Seasoning & Wrappers
- 1 tablespoon Soy Sauce (Japanese shoyu preferred)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Sake
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly ground)
- 35 pieces Gyoza Wrappers (round, thin wrappers)
- 2 tablespoons Neutral Oil (vegetable or grapeseed oil)
The Dipping Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1/2 teaspoon La-Yu (Chili Oil) (to taste)
👨🍳 Instructions
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1
Place the minced napa cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out moisture, then squeeze the cabbage firmly 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, green onions, garlic, ginger, shiitake mushrooms, and garlic chives.
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3
Add the soy sauce, sesame oil, sake, salt, and pepper to the pork mixture. Use your hand to mix vigorously in a circular motion until the mixture becomes pale and slightly tacky/stringy.
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4
Set up your station: place a small bowl of water nearby, your wrappers, a tray dusted with cornstarch for the finished gyoza, and your filling.
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5
Place a wrapper in your non-dominant hand. Put about 1 tablespoon of filling in the center. Do not overfill or it will be hard to seal.
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6
Dip your finger in the water and trace the outer edge of the wrapper to dampen 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, make 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 tray, pressing down gently 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 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. Check one by lifting it slightly.
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11
Carefully pour 1/4 cup of water into the pan (it will hiss and steam) and immediately cover with a tight-fitting lid.
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12
Reduce heat to medium and steam for 4-5 minutes, or until the water has mostly evaporated and the wrappers look translucent.
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13
Remove the lid and allow the remaining moisture to cook off. Drizzle 1 teaspoon of sesame oil around the gyoza to add aroma and extra crispness.
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14
Cook for another 1-2 minutes uncovered until the bottoms are deep golden and crunchy.
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15
In a small bowl, whisk together the dipping sauce ingredients. Slide the gyoza onto a plate, crispy-side up, and serve immediately.
💡 Chef's Tips
Squeezing the water out of the cabbage is crucial; if you skip this, your gyoza will be soggy and leak during cooking. Mixing the pork until it becomes 'tacky' ensures the filling stays together as a juicy patty rather than crumbling. If you are a beginner, try a simple half-moon fold first before attempting the pleats to ensure a tight seal. Don't crowd the pan too much; leave a little space between gyoza so the steam can circulate and they don't stick together. You can freeze gyoza easily—just freeze them on a tray first so they don't stick, then transfer to a bag.
🍽️ Serving Suggestions
Serve with a side of chilled edamame sprinkled with sea salt. Pair with a crisp, cold Japanese lager or a glass of chilled dry Riesling. Enjoy alongside a bowl of hot Miso soup for a complete light meal. Add a side of Sunomono (Japanese cucumber salad) to cut through the richness of the pork. Drizzle with extra La-Yu chili oil if you prefer a spicy kick.