Gyoza (Japanese Pan-Fried Dumplings)

Crispy-bottomed, juicy pork dumplings — the Japanese take on potstickers.

Ingredients

• 1 lb ground pork
• 2 cups napa cabbage, minced and squeezed dry
• 3 scallions, minced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 40 gyoza wrappers (store-bought)
• Dipping sauce: soy sauce + rice vinegar + chili oil

Method

1. Mix pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil.

2. Place 1 tsp filling in center of each wrapper. Fold in half, pleat one edge.

3. Heat oil in nonstick skillet. Place gyoza flat-side down. Cook 2 min until bottoms are golden.

4. Add 1/3 cup water, cover immediately. Steam 4 min until water evaporates.

5. Uncover, cook 1 min more until bottoms are crispy again.

6. Serve with dipping sauce.

What You're Practicing

• The steam-then-fry technique gives gyoza their signature crispy bottom and tender top.
• Squeezing the cabbage dry is critical — wet filling makes soggy dumplings.