It's not well known that gyoza originated in China. Gyoza are also known as Japanese potstickers - it's very difficult to eat just one.
- 3/4 cup shredded Napa cabbage
- 1/2 pound ground pork (1 cup)
- 1 green onion (diced)
- 2 teaspoons minced ginger
- 1 egg (lightly beaten)
- 1 tablespoon soy sauce
- 1/4 teaspoon hot chili oil, or to taste
- 1/4 teaspoon sesame oil
- 2 tablespoons vegetable oil for frying, or as needed
- 30 gyoza wrappers, or as needed
Gather the ingredients.
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp, 3 to 5 minutes.
Plunge cabbage into ice water, remove and drain thoroughly.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil, and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper.
Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 to 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza.