Japanese
Gyoza
Pan-seared Japanese dumplings with juicy pork-cabbage filling, crisp golden bottoms, and a tender steamed wrapper.
4 servings · 35 minutes prep · 15 minutes cook
Ingredients
Filling
- 8 oz ground pork, preferably 20 percent fat
- 8 oz napa cabbage, finely chopped
- 1 1/2 tsp kosher salt, divided
- 3 scallions, finely sliced
- 2 oz garlic chives, finely chopped
- 1 tbsp fresh ginger, finely grated, fresh; finely grated
- 1 garlic clove, finely grated
- 1 tbsp Japanese soy sauce
- 1 tbsp sake
- 2 tsp toasted sesame oil
- 1 tsp granulated sugar
- 1 tsp potato starch
- 1/4 tsp ground white pepper
Assembly and Cooking
- 40 round gyoza wrappers
- 2 tbsp avocado oil, divided
- 2/3 cup water, divided
- 2 tsp toasted sesame oil, divided
Dipping Sauce
- 3 tbsp Japanese soy sauce
- 2 tbsp Japanese rice vinegar
- 1 tsp rayu
Directions
Make the Filling
- Toss the napa cabbage with about two-thirds of the kosher salt and rest for 10 minutes. Squeeze the cabbage very dry.
- Mix the ground pork with the remaining kosher salt until sticky. Fold in the squeezed cabbage, scallions, garlic chives, fresh ginger, garlic, Japanese soy sauce, sake, toasted sesame oil, granulated sugar, potato starch, and ground white pepper. Refrigerate for 15 minutes.
Fill and Pleat
- Place a scant tablespoon of filling in the center of each gyoza wrapper. Moisten the edge, pleat one side 4-5 times, and press firmly to seal with a flat bottom.
Pan-Fry and Steam
- Heat half of the avocado oil in a nonstick skillet over medium-high heat. Arrange half the gyoza flat-side down and cook until the bottoms are golden, 2-3 minutes.
- Add half of the water, cover immediately, and steam until the wrappers are translucent; check a dumpling from the first batch and continue cooking until its filling reaches 160°F, 4-5 minutes.
- Uncover and cook until the water evaporates. Drizzle with half of the toasted sesame oil and cook until the bottoms are crisp, about 1 minute. Repeat with the remaining gyoza, avocado oil, water, and sesame oil.
Mix the Dipping Sauce and Serve
- Stir together the Japanese soy sauce, Japanese rice vinegar, and rayu. Serve the gyoza crisp-side up with the dipping sauce.
