Pan-fried Japanese dumplings with a juicy pork and cabbage filling wrapped in delicate wrappers. These crescent-shaped dumplings are first pan-fried to create a crispy golden bottom, then steamed to cook the filling, resulting in the signature crispy-tender texture. The filling combines ground pork, cabbage, garlic, and ginger with a savory soy-based seasoning. Served with a tangy dipping sauce, gyoza are a beloved appetizer in Japanese cuisine and izakaya culture.
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17 items
Place the finely chopped napa cabbage in a large bowl, sprinkle with 1 teaspoon salt, mix well, and let sit for 10 minutes to draw out moisture.
Transfer the salted napa cabbage to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible, then return to the bowl.
Add the ground pork, garlic cloves, fresh ginger, finely chopped green onions, 2 tablespoons soy sauce, sesame oil, sake, white pepper, and cornstarch to the bowl with the cabbage and mix thoroughly with your hands until well combined and slightly sticky.
Prepare a small bowl of water and lay out the round gyoza wrappers, keeping them covered with a damp towel to prevent drying.
Place 1 heaping teaspoon of the pork filling in the center of a gyoza wrapper, dip your finger in water, and moisten the edges of the wrapper all the way around.
Fold the wrapper in half to create a half-moon shape and pleat one side of the edge 4-5 times while pressing firmly to seal, creating the signature gyoza shape with pleated edges on one side.
Place the assembled japanese gyoza on a parchment-lined tray and repeat the filling and pleating process with the remaining wrappers and filling, which should take about 20-25 minutes for 40 dumplings.
Whisk together 3 tablespoons rice vinegar, 3 tablespoons soy sauce for dipping, and chili oil if using in a small bowl to make the dipping sauce and set aside.
Heat 1 tablespoon of the vegetable oil in a large non-stick skillet with a lid over medium-high heat until shimmering.
Arrange 12-15 japanese gyoza in the skillet in a single layer with the flat bottoms down, cooking undisturbed for 2-3 minutes until the bottoms are golden brown and crispy.
Carefully add about 3 tablespoons of water to the skillet, immediately cover with the lid, and steam the dumplings for 3-4 minutes until the wrappers are translucent and the filling is cooked through.
Remove the lid and continue cooking for 1-2 minutes to evaporate any remaining water and re-crisp the bottoms.
Transfer the cooked japanese gyoza to a serving plate and repeat the cooking process with the remaining gyoza in batches, using the remaining vegetable oil and water as needed.
Serve the japanese gyoza hot with the crispy side up, accompanied by the prepared dipping sauce.
