Pan-Fried Pork Gyoza

Step 1

Place the finely chopped cabbage in a clean kitchen towel, then squeeze and wring it over the sink until no liquid drips out—this removes water so the filling stays firm.

Step 2

In a small bowl, combine 6 ounces ground pork, the squeezed cabbage, 2 minced garlic cloves, 1.5 tablespoons soy sauce, and 0.5 tablespoon sesame oil; mix with a fork until evenly combined.

Step 3

In a second small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 0.5 teaspoon chili oil; set the dipping sauce aside.

Step 4

Place one gyoza wrapper in front of you on a clean, dry cutting board, holding it like a hockey puck in your fingertips.

Step 5

Dip one finger in water and run it around the outer edge of the wrapper in a complete circle so the edge is wet but not dripping.

Step 6

Place a heaping teaspoon of filling in the center of the wrapper, staying at least 0.5 inch away from the edges.

Step 7

Fold the wrapper in half into a half-moon shape, pressing the edges together firmly with your fingertips to seal, squeezing out any air bubbles.

Step 8

Starting at one end of the sealed edge, pinch the wrapper between your thumb and forefinger to make a small pleat, then press that pleat down onto the flat bottom edge.

Step 9

Repeat the pleating motion, working along the curved edge from one side to the other, making 3–4 evenly spaced pleats so the gyoza looks like a fan.

Step 10

Stand the gyoza upright on the cutting board with the pleated edge curved upward and the flat bottom facing down, so it looks like a little canoe.

Step 11

Repeat steps 4–10 with the remaining 15 wrappers and filling until all gyoza are formed.

Step 12

Place a 10-inch nonstick skillet over medium-high heat and wait 60 seconds until the pan is hot enough that a drop of water sizzles and evaporates on contact.

Step 13

Pour 1 tablespoon vegetable oil into the hot skillet and tilt the pan so the oil coats the entire bottom in a thin, even layer.

Step 14

Arrange 8 gyoza in the skillet in a single layer, flat-bottom side down, spacing them so they do not touch; you should hear a loud sizzle.

Step 15

Let the gyoza cook undisturbed for 2 minutes until the bottoms turn golden-brown and crispy, checking once by lifting the edge with a spatula.

Step 16

Pour 0.25 cup water around (not directly on) the gyoza, then immediately cover the skillet with a lid and reduce the heat to medium.

Step 17

Steam the gyoza for 4 minutes until the wrappers turn translucent and the water has mostly evaporated, checking that you hear gentle bubbling.

Step 18

Uncover the skillet, increase the heat back to medium-high, and let the gyoza cook for 1 minute more until any remaining liquid evaporates and the bottoms re-crisp.

Step 19

Slide all 8 cooked gyoza onto a clean plate and set aside, then repeat steps 13–18 with the remaining 8 gyoza.

Step 20

Arrange all 16 gyoza on a serving plate with the pleated edge pointing upward and the golden-brown flat bottom facing outward.

Step 21

Pour the dipping sauce into a small bowl and place it at the center or to the side of the plate.