Gyoza (Japanese Potstickers)

Method17 steps · about 1 hr 5 min

1. 1

   Step 1: Gather the ingredients and equipment. The frying quantities are for one panful, and the dipping sauce quantities are for one person; prepare additional batches or dipping portions as needed.

   
2. 2

   Step 2: Cut the thick core from ¾ lb green cabbage and cut the leaves into ⅓-inch (1 cm) strips.

   Uses ¾ lb green cabbage (about ¼ large head)

   
3. 3

   Step 3: Finely chop crosswise. Pay extra attention to the thick white ribs—mince them until very fine.

   Uses cabbage strips

   
4. 4

   Step 4: Sprinkle the minced cabbage with 1 tsp Diamond Crystal kosher salt and mix. Set aside while preparing the remaining filling ingredients so it wilts and releases moisture.

   Uses minced cabbage · 1 tsp Diamond Crystal kosher salt (for the cabbage)

   
5. 5

   Step 5: Mince 2 green onions/scallions into small pieces. Cut off the stems from 2 shiitake mushrooms, thinly slice the caps, then mince the slices into small pieces. Grate the ginger (1 tsp) with a ceramic grater and add 1 tsp ginger (grated, with juice) to a small plate. Mince or press 2 cloves garlic (I use a garlic press) and add to the plate.

   Uses 2 shiitake mushrooms · 2 green onions/scallions · 1 tsp grated ginger, with its juice · 2 cloves garlic

   
6. 6

   Step 6: Add ½ lb ground pork, the green onions, and the shiitake mushrooms to a large bowl. Add 2 tsp sake, 2 tsp toasted sesame oil, 2 tsp soy sauce, ⅛ tsp freshly ground black pepper, the ginger, and the garlic. Put on plastic disposable gloves if preferred, then knead the mixture until sticky and pale. Nami's Tip: Kneading binds the meat proteins so the texture is springy and smooth.

   Uses ½ lb ground pork · minced shiitake mushrooms and scallions with grated ginger and garlic · 2 tsp sake (to remove the pork‘s gamey taste; optional) · 2 tsp toasted sesame oil · 2 tsp soy sauce · ⅛ tsp freshly ground black pepper

   
7. 7

   Step 7: Squeeze the water from the salted cabbage and add to the pork mixture. Knead the filling until the cabbage is fully incorporated and the mixture is uniform.

   Uses salted cabbage, squeezed dry · seasoned pork filling

   
8. 8

   Step 8: Prepare a small bowl of water and a baking sheet lined with parchment paper or dusted with 2 Tbsp potato starch (or cornstarch). Open 1 package gyoza wrappers and cover them with a damp towel or plastic wrap at all times. Nami's Tip: The gyoza skin edges dry out quickly. Covering with a damp kitchen cloth or paper towel keeps them moist and easy to use.

   Uses prepared wrappers, kept covered · water for sealing · optional 2 Tbsp starch for dusting the tray

   
9. 9

   Step 9: Hold one wrapper in the palm of your non-dominant hand (left hand for me). Measure 1 level Tbsp (or a scant ¾ Tbsp for beginners) of filling with a small cookie scoop. Place the filling in the center of the wrapper and flatten it with the scooper bowl to press out any trapped air. Dip one finger in water and use it to moisten a circle on the wrapper's outer ¼ inch (6 mm). Nami's Tip: Do not overstuff the gyoza or the filling will squeeze out and make folding difficult.

   Uses 1 gyoza wrapper · gyoza filling · water for moistening the wrapper edge

   
10. 10

    Step 10: Fold the wrapper in half over the filling. Pinch the two sides together at the top center, but don’t seal it yet. Right side: Starting to the right of top center, fold a pleat leaning toward the center into the top half of the wrapper using your right thumb and index finger. Tightly press the folded pleat against the back half of the wrapper using your left thumb and index finger. Fold 2–3 more pleats on the right side ¼ inch (6 mm) apart. Press to seal any gaps.

    Uses filled, moistened wrapper

    
11. 11

    Step 11: Left side: To the left of top center, fold a pleat leaning toward the center into the top half of the wrapper using your left thumb and index finger. Tightly press the folded pleat against the back half of the wrapper using your right thumb and index finger. Fold 2–3 more pleats along the left side every ¼ inch (6 mm).

    Uses gyoza with right-side pleats

    
12. 12

    Step 12: Press the pleats tightly together so there are no gaps, then flatten the base and place the gyoza on the prepared tray. Repeat until the filling or wrappers run out, keeping unused wrappers covered. The number of dumplings depends on the amount of filling used in each. Cook right away, or freeze in a single layer on the tray and transfer to a bag once firm. Pan-fry any unused filling separately until cooked through.

    Uses pleated gyoza · remaining filling · remaining wrappers · sealing water as needed

    
13. 13

    Step 13: Heat a large nonstick or carbon steel frying pan over medium heat. When hot, add 1 Tbsp neutral oil. Dust off any potato starch from the gyoza bottoms with a pastry brush. Nami's Tip: I use an 11" carbon steel pan.

    Uses 1 Tbsp neutral oil for this panful · formed gyoza for this panful

    
14. 14

    Step 14: Place the gyoza in the pan, flat side down in a single layer in a circular pattern. Leave space between each piece so they don‘t touch. Cook about 3 minutes, until the bottoms are golden brown and release cleanly from the pan. Nami's Tip: Cook the gyoza in batches or use two frying pans. You can also arrange them in one or two rows if preferred, leaving space between each piece.

    Fry gyoza bottoms · 3 minUses gyoza arranged in the oiled pan

    
15. 15

    Step 15: Add 4 Tbsp water for this panful and immediately cover with a lid. Steam fresh gyoza for about 3 minutes, until most of the water has evaporated and the filling is cooked through; frozen gyoza may need 1–2 minutes longer. If the filling is not yet cooked through, add a little more water and continue steaming before crisping.

    Fresh gyoza: check filling after about 3 minutes · 3 minUses gyoza with golden bottoms · 4 Tbsp steaming water per panful; a little more if needed

    
16. 16

    Step 16: Remove the lid and cook until the water fully evaporates, about 1 minute. Drizzle 1 tsp toasted sesame oil around the gyoza and cook, uncovered, until the bottoms are deep golden and crisp.

    Uses steamed gyoza · 1 tsp toasted sesame oil for this panful

    
17. 17

    Step 17: Transfer the crisp gyoza to a plate. Repeat the frying, steaming and crisping steps for any remaining dumplings you want to cook, using 1 Tbsp neutral oil, 4 Tbsp water and 1 tsp toasted sesame oil per panful. For each person’s dipping sauce, mix 1 Tbsp soy sauce, 1 Tbsp unseasoned rice vinegar and optionally ⅛ tsp la-yu. Serve the gyoza with the dipping sauce.

    Uses crispy cooked gyoza · remaining uncooked gyoza, if cooking another batch · additional frying oil, 1 Tbsp per panful · additional steaming water, 4 Tbsp per panful · additional toasted sesame oil, 1 tsp per panful · 1 Tbsp soy sauce per person’s dip · 1 Tbsp rice vinegar per person’s dip · optional ⅛ tsp la-yu per person’s dip