Gyoza (Pan-Fried Japanese Dumplings)

Crispy-bottomed, juicy inside. The most satisfying Japanese appetizer.

Ingredients

• Filling: 1/2 lb ground pork, 2 cups napa cabbage finely chopped and salted, 3 green onions minced, 2 cloves garlic minced, 1 tbsp grated ginger, 1 tbsp soy sauce, 1 tbsp sesame oil, white pepper
• 30-40 round gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup water
• Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, chili oil

Directions

1. Salt chopped cabbage, let sit 10 minutes, then squeeze out ALL liquid vigorously.
2. Combine pork, drained cabbage, and all filling ingredients. Mix thoroughly.
3. Place 1 tsp filling in center of wrapper. Fold in half, pleat one side against the other to seal.
4. Heat oil in a large flat-bottomed pan over medium-high heat.
5. Add gyoza flat-side down. Cook 2-3 minutes until bottoms are golden.
6. Add water and immediately cover. Steam 4-5 minutes until water evaporates.
7. Uncover and cook 1-2 more minutes to re-crisp the bottoms.
8. Serve with dipping sauce.

Notes

Squeezing all liquid from the cabbage is crucial — too much moisture prevents the crispy bottom and makes the filling watery. The steam-fry method creates the signature texture.