Ingredients

1 1/2 cups green cabbage, very finely chopped

1 tsp salt, separated

1 lb (500g) ground pork (mince), fattier the better

1 cup garlic chives, finely chopped

1 garlic clove, crushed

1 tsp ginger, grated

1 tsp sesame oil

1 tbsp cornstarch (corn flour)

2 tsp soy sauce

1 tsp cornflour (cornstarch) for the tray

40–45 round wonton (gyoza) wrappers (about 1 1/2 packets)

3 tbsp vegetable oil (or other cooking oil)

Soy sauce, rice wine vinegar, and chili oil for dipping

Instructions

Step 1: Combine the finely chopped cabbage with 1/2 tsp of salt in a small bowl. Set aside for 20 minutes to let the cabbage wilt slightly.

Step 2: In a large bowl, place the ground pork, garlic chives, crushed garlic, grated ginger, sesame oil, 1 tbsp cornstarch, soy sauce, and the remaining 1/2 tsp salt.

Step 3: Squeeze out any excess water from the cabbage and add it to the large bowl with the pork mixture. Use your hands to mix all the filling ingredients thoroughly.

Step 4: Sprinkle 1 tsp of cornstarch onto a baking tray to prevent sticking.

Step 5: Hold one gyoza wrapper in your palm. Dip your finger in water and moisten the edge of half the wrapper to help seal it.

Step 6: Place about 1 heaped tablespoon of filling in the center of the wrapper. Fold the wrapper over and create 4 pleats using your fingers, pressing firmly to seal. Place the finished gyoza on the prepared tray. Repeat with remaining wrappers.

Step 7: Heat 1 tablespoon of vegetable oil in a large skillet with a lid over medium-high heat.

Step 8: Arrange about 12 gyoza in the skillet in rows, slightly overlapping. Cook until the bottoms are lightly golden.

Step 9: Pour 1/3 cup of water around the gyoza, then quickly cover with the lid to steam. Cook until the water has evaporated, about 3 to 4 minutes, and the wrapper tops become slightly translucent.

Step 10: Use a spatula to carefully transfer the gyoza to a plate, turning them upside down so the golden side is up.

Step 11: Serve immediately with dipping sauce.

Step 12: For the dipping sauce, serve soy sauce, rice wine vinegar, and chili oil separately, allowing each person to mix to their taste.

Tips & Variations

For extra flavor, add finely chopped mushrooms or shiitake to the filling mixture.

Use a combination of napa cabbage and green cabbage if available for a more traditional texture.

If you can’t find garlic chives, substitute with finely sliced green onions or regular chives.

To make ahead, freeze uncooked gyoza on the baking tray until solid, then transfer to a sealed bag. Cook from frozen, adding a minute or two to the steaming time.

Storage

Store any leftover cooked gyoza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet with a splash of water and a lid to refresh the crispy bottom and steamed top. Avoid microwaving to preserve texture. Uncooked gyoza can be frozen and cooked later as described above.

FAQs

Can I use chicken or vegetables instead of pork?

Yes, ground chicken or a mixed vegetable filling can be used as a substitute. Adjust seasoning accordingly and ensure the filling is finely chopped or minced for the best texture.

What is the best way to prevent gyoza from sticking during cooking?

Using enough oil to coat the pan and adding water for steaming helps prevent sticking. Additionally, lightly dusting the baking tray with cornstarch and handling wrappers gently when folding keeps them from sticking together.