📝 About This Recipe
These Japanese potstickers are the ultimate comfort food, featuring a juicy, ginger-scented pork filling encased in a thin, delicate wrapper. What sets gyoza apart is the 'hanetsuki' or 'winged' cooking method, which creates a signature contrast between a tender, steamed top and a shatteringly crisp, golden-brown bottom. Perfectly balanced with a tangy Shoyu dipping sauce, they offer an addictive explosion of umami in every bite.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (not too lean, 80/20 fat ratio is ideal)
- 2 cups Napa Cabbage (finely minced)
- 3-4 pieces Green Onions (finely chopped)
- 2 cloves Garlic (grated into a paste)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 1/4 cup Nira (Garlic Chives) (optional, finely chopped)
- 2 pieces Shiitake Mushrooms (stems removed, finely minced)
Seasoning & Wrappers
- 1 tablespoon Soy Sauce (Japanese Shoyu preferred)
- 1 teaspoon Toasted Sesame Oil (for nutty depth)
- 1 tablespoon Sake (dry cooking sake)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (finely ground)
- 1 package Gyoza Wrappers (approx. 40 round, thin skins)
The Dipping Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon La-Yu (Chili Oil) (with or without crunchy bits)
👨🍳 Instructions
-
1
Place the minced Napa cabbage in a large 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 liquid.
-
2
In a large mixing bowl, combine the squeezed cabbage, ground pork, green onions, garlic, ginger, shiitake, and garlic chives.
-
3
Add the soy sauce, sesame oil, sake, salt, and white pepper to the meat mixture. Use your hands to mix vigorously in one direction until the mixture becomes pale and slightly tacky/stringy.
-
4
Prepare a small bowl of water for sealing and a tray dusted with cornstarch to hold the finished gyoza.
-
5
Place a gyoza wrapper in the palm of your hand. Spoon about 1 tablespoon of filling into the center, being careful not to overfill.
-
6
Dip your finger in the water and wet the outer edge of half the wrapper. Fold the wrapper over the filling.
-
7
Create 4-6 pleats along the top edge of the wrapper, pressing each pleat against the flat back side of the wrapper to seal. The gyoza should look like a crescent with a flat base.
-
8
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Arrange gyoza in a circular pattern or rows, flat-side down.
-
9
Fry the gyoza for 2-3 minutes until the bottoms are an even, golden brown. Do not move them during this phase.
-
10
Carefully pour 1/4 cup of water into the skillet (it will hiss and steam) and immediately cover with a tight-fitting lid.
-
11
Reduce heat to medium and steam for 5-6 minutes, or until the water has mostly evaporated and the wrappers look translucent.
-
12
Remove the lid and allow the remaining moisture to evaporate. Drizzle a teaspoon of sesame oil around the edges of the pan for extra crispness and aroma.
-
13
Cook for another 1-2 minutes uncovered until the bottoms are perfectly crisp and 're-fry' in the oil.
-
14
Mix the dipping sauce ingredients in a small bowl while the gyoza finish.
-
15
Carefully slide a spatula under the gyoza or invert the pan onto a plate to reveal the golden-brown bottoms. Serve immediately while piping hot.
💡 Chef's Tips
Squeezing the water out of the cabbage is the most important step; otherwise, the filling will be soggy and the wrappers will tear. Don't overwork the meat after adding the seasonings, but do mix until it's 'sticky' to ensure the filling stays together as a juicy patty. If you are a beginner, try a simple half-moon fold before attempting complex pleats; the seal is more important than the look. Freeze any extra uncooked gyoza on a tray before transferring to a bag; they can be cooked straight from frozen (just add 2 minutes to the steaming time). Use a non-stick pan to ensure the delicate skins don't tear when you try to flip or plate them.
🍽️ Serving Suggestions
Serve alongside a cold 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. Add a side of steamed edamame tossed with sea salt for a complete izakaya-style meal. Drizzle extra La-Yu chili oil over the top if you prefer a spicy kick. Serve with a bowl of hot Miso soup to lean into the 'Comfort Food' theme.