Pork Gyoza (Japanese Dumplings)

Instructions

1. 1

   Salt the chopped cabbage and let it sit for 10 minutes. Squeeze out excess moisture with your hands or a clean kitchen towel.

2. 2

   In a large bowl, combine ground pork, drained cabbage, green onions, ginger, garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix thoroughly until the filling becomes sticky and well combined.

3. 3

   Place a gyoza wrapper in your palm. Add about 1 teaspoon of filling in the center. Wet the edges with water using your finger.

4. 4

   Fold the wrapper in half and pinch the center. Create 4-5 pleats on one side, pressing each pleat firmly against the flat side to seal. The gyoza should have a crescent shape with a flat bottom.

5. 5

   Repeat with remaining wrappers and filling. Keep finished gyoza covered with a damp towel to prevent drying.

6. 6

   Heat vegetable oil in a large non-stick pan over medium-high heat. Arrange gyoza in the pan, flat side down, without overcrowding.

7. 7

   Cook for 2-3 minutes until the bottoms are golden brown. Add water to the pan (it will splatter), immediately cover with a lid, and reduce heat to medium.

8. 8

   Steam for 4-5 minutes until the water evaporates. Remove lid and cook for another minute to re-crisp the bottoms.

9. 9

   Mix soy sauce, rice vinegar, and chili oil (if using) in a small bowl for the dipping sauce.

10. 10

    Serve gyoza hot with the crispy side up, accompanied by the dipping sauce.