My Favorite Japanese Gyoza Dumplings

Ingredients

• 1 pound Ground Pork (fatty (about 20% fat) for juicy filling)
• 1 pound Green Cabbage (roughly equal weight to pork; can use napa cabbage or bok choy)
• 2 teaspoons Kosher Salt (for seasoning pork (about 9 g))
• 1 teaspoon Kosher Salt (to draw moisture from cabbage (about 6 g))
• 0.5 teaspoon White Pepper (ground)
• 1 teaspoon Granulated Sugar
• 2 cloves Garlic (peeled and minced)
• 1 teaspoon Fresh Ginger (minced; skin left on because it’s tender)
• 2 ounces Garlic Chives (finely chopped; can substitute scallions or regular chives)
• 2 tablespoons Vegetable Oil (for coating the pan)
• 30 pieces Gyoza Wrappers (store‑bought round dumpling skins; keep covered with plastic wrap)
• 0.25 cup Water (for steaming the dumplings)
• 2 tablespoons Soy Sauce (for dipping sauce)
• 2 tablespoons Rice Vinegar (for dipping sauce (50/50 with soy sauce))

Instructions

1. Prep Cabbage

   Core and roughly chop the cabbage, then sprinkle 1 tsp kosher salt over it. Toss and let sit for 15 minutes to draw out moisture.

   Time: PT20M

2. Chop Aromatics

   Finely chop the garlic chives (or scallions), mince the garlic cloves, and mince the ginger (no need to peel).

   Time: PT5M

3. Combine Filling

   In a large bowl combine the ground pork, 2 tsp kosher salt, 0.5 tsp white pepper, 1 tsp sugar, minced garlic, minced ginger, chopped chives, and the squeezed cabbage. Knead with hands until the mixture becomes sticky and cohesive (about 5 minutes).

   Time: PT5M

4. Prepare Wrappers

   Keep the gyoza wrappers covered with plastic wrap or the original packaging to prevent drying. Lightly wet the outer rim of each wrapper with a few drops of water.

   Time: PT5M

5. Form Dumplings

   Place about 1 tsp of filling in the center of a wrapper, fold in half, and pleat the edge seven times (or use the simpler half‑fold method). Press firmly to seal.

   Time: PT10M

6. Freeze for Storage

   Arrange the formed dumplings in a single layer on a tray, then place the tray in the freezer for at least 1 hour until solid. Transfer to a freezer bag for up to 1 month.

   Time: PT1H

7. Pan‑Fry Bottoms

   Heat a non‑stick skillet over medium‑high heat, add enough oil to coat the bottom, and arrange frozen dumplings flat‑side down. Fry 2–3 minutes until the bottoms are golden brown.

   Time: PT3M

   Temperature: medium‑high

8. Steam

   Add ¼ cup water (enough to come about ¼ inch up the sides), immediately cover with a lid, and reduce heat to medium. Steam for 4–5 minutes until the water has evaporated.

   Time: PT5M

   Temperature: medium

9. Crisp Bottoms Again

   Remove the lid, increase heat to medium‑high, and cook 2 minutes more until the bottoms are crisp and the dumplings are fully cooked.

   Time: PT2M

   Temperature: medium‑high

10. Serve

    Plate the dumplings with the pleated side up. Serve with a dipping sauce made from equal parts soy sauce and rice vinegar.

    Time: PT1M

Nutrition Facts

Calories

505

Protein

20 g

Carbohydrates

40 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Pork: Ground Chicken, Ground Turkey
• Instead of Green Cabbage: Napa Cabbage, Bok Choy
• Instead of Kosher Salt: Regular Table Salt
• Instead of White Pepper: Black Pepper
• Instead of Garlic Chives: Scallions, Chives
• Instead of Vegetable Oil: Canola Oil
• Instead of Gyoza Wrappers: Homemade wrappers
• Instead of Rice Vinegar: Chinese Black Vinegar

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Mixing Bowl (optional)
• Potato Ricer
• Non‑stick Skillet
• Spatula
• Measuring Spoons
• Digital Scale (optional)
• Tray or Baking Sheet (optional)
• Lid for Skillet
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Salting and draining the cabbage to remove excess moisture.
• Kneading the filling until it becomes sticky and cohesive.
• Sealing the dumplings with a wet rim and proper pleating.
• Frying the bottoms before adding water to create the pot‑sticker texture.

Chef Tips from the Video

• A potato ricer is the fastest way to wring out cabbage moisture without tearing the leaves.
• Keep the wrappers covered with a damp towel to prevent them from drying out while you work.
• If you prefer a thinner wrapper, briefly steam the dumplings for 1 minute before the final crisp.

Troubleshooting

Storage

Refrigerator: Cooked dumplings can be kept in an airtight container for up to 3 days.

Freezer: Uncooked, frozen dumplings store for up to 1 month. Cook directly from frozen.

Room temperature: Do not leave raw dumplings at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze uncooked dumplings in a single layer before bagging; they cook the same from frozen.
• Dipping sauce can be prepared ahead and stored in the refrigerator for up to a week.

Frequently Asked Questions