Prepare the cabbage: Finely chop the napa cabbage, sprinkle with salt, and let it sit for 10-15 minutes. Squeeze out excess water thoroughly.
Make the filling: In a large bowl, combine the ground pork, squeezed cabbage, shiitake mushrooms, spring onions, garlic, and grated ginger.
Season the filling: Add soy sauce (for filling), sake, sesame oil (for filling), sugar, white pepper, and cornstarch to the bowl. Mix well until all ingredients are evenly distributed and the mixture becomes sticky.
Prepare the dipping sauce: In a small bowl, combine soy sauce (for dipping sauce), rice vinegar, and sesame oil (for dipping sauce). Set aside.
Assemble the gyoza: Take one gyoza wrapper. Place a spoonful of filling in the center. Moisten half of the wrapper edge with water. Fold the wrapper in half and pleat one side to seal the gyoza. Repeat for all wrappers.
Cook the gyoza: Heat vegetable oil in a large non-stick pan over medium-high heat. Place gyoza in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
Steam the gyoza: Pour water into the pan, immediately cover with a lid, and reduce heat to medium. Steam for 5-7 minutes until the pork is cooked through and wrappers are translucent.
Crisp the bottoms: Remove the lid and continue to cook on medium-high heat until all the water has evaporated and the bottoms are crispy again.
Serve: Transfer the gyoza to a plate, crispy side up. Serve immediately with the prepared dipping sauce.
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