Pork Gyoza

Ingredients

Instructions

1. 1

   In a large bowl, combine ground pork, prepared cabbage (make sure it's well-squeezed to remove moisture), green onions, ginger, garlic, tamari, and sesame oil. Mix thoroughly with your hands or a fork until the filling is evenly combined and slightly sticky.

2. 2

   Set up your work station: Have a small bowl of water, the wrappers covered with a damp towel (to prevent drying), and a parchment-lined baking sheet ready. Place 1 heaping teaspoon (about the size of a grape) of filling in the center of each wrapper.

3. 3

   To fold: Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half to form a half-moon, but don't press flat yet. Starting from one end, make 5-6 small pleats on the front side only (the side facing you), pressing each pleat against the flat back side to seal. The pleats create the classic gyoza shape and help them stand upright. Place on the baking sheet flat-side down.

4. 4

   Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Arrange gyoza in a single layer with flat bottoms down, leaving a little space between each. Don't overcrowd - cook in batches if needed.

5. 5

   Cook without moving for 2-3 minutes until the bottoms are golden brown and crispy. Check by lifting one with a spatula - it should be deep golden, not just light tan.

6. 6

   Carefully add 1/4 cup water to the pan (it will spatter). Immediately cover with a lid and reduce heat to medium. Steam for 3-4 minutes until the water has completely evaporated and you hear a sizzling sound again. Remove lid and cook another 30 seconds to re-crisp the bottoms.

7. 7

   Make the dipping sauce: Mix 2 tablespoons tamari with 1 tablespoon rice vinegar and optionally a few drops of sesame oil or chili oil. Serve gyoza immediately with the dipping sauce, crispy-side up so they stay crunchy.