Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker.

What you will need

5 cups (about 1 pound) napa cabbage, roughly chopped into large pieces

8 ounces ground pork (70% to 80% lean)

1 clove garlic, smashed

1½ teaspoons minced fresh ginger

1 scallion, chopped

2 tablespoons vegetable oil, plus more for pan-frying

½ teaspoon sesame oil

2 teaspoons soy sauce

¾ teaspoon sugar

½ teaspoon salt

⅛ tsp white pepper

Store-bought gyoza wrappers

2 tablespoons soy sauce

1 teaspoon rice vinegar

1 tablespoon hot water

1 teaspoon sugar


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