Gyoza

Ingredients

• 24 round gyoza wrappers (about 8 ounces or 225 grams)
• 8 ounces ground pork (225 grams)
• 2 cups finely chopped napa cabbage (150 grams)
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sake or dry sherry
• 2 tablespoons vegetable oil for cooking
• 1/2 cup water (120 milliliters)
• 1 teaspoon cornstarch

Instructions

1. Salt the chopped napa cabbage and let sit for 10 minutes, then squeeze out excess moisture with your hands until the cabbage is quite dry.
2. In a bowl, combine the ground pork, drained cabbage, minced garlic, ginger, green onions, soy sauce, sesame oil, and sake, stirring until the mixture is well combined and sticky.
3. Place 1 heaping teaspoon of filling in the center of each gyoza wrapper, then fold the wrapper in half and pleat the edges by making small folds along the curved edge while pressing gently to seal.
4. Heat 1 tablespoon of vegetable oil in a 10-inch nonstick or cast iron skillet over medium-high heat until shimmering.
5. Arrange 12 gyoza in the skillet in a single layer, flat-side down, and pan-fry for 3-4 minutes until the bottoms are deep golden brown and crispy.
6. Add 1/4 cup water and immediately cover the skillet with a lid, then reduce heat to medium and steam for 6-7 minutes until the water is mostly absorbed and the wrappers are tender.
7. Uncover the skillet and cook for another 1-2 minutes until any remaining liquid evaporates and you hear a slight sizzling sound.
8. Transfer the gyoza to a serving plate and repeat steps 4-7 with the remaining oil and gyoza.
9. Serve hot with a dipping sauce made from equal parts soy sauce and rice vinegar with a touch of chili oil if desired.