Ingredients:

  • 1 pound Ground Pork (medium fat)
  • 1 cup, packed Napa Cabbage, finely shredded
  • 4 medium Scallions (spring onions), finely sliced
  • 1 Tablespoon Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 Tablespoon Soy Sauce (low sodium)
  • 1 Teaspoon Sesame Oil (toasted)
  • 1 Teaspoon Sake (or dry sherry)
  • 1 Teaspoon Cornstarch (cornflour)
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 35–40 Gyoza/Dumpling Wrappers (round)
  • Water (for sealing)
  • 2 Tablespoons Neutral Cooking Oil (e.g., rapeseed/canola, vegetable), divided
  • ½ cup Water (for steaming), divided
  • ¼ cup Soy Sauce (for dipping sauce)
  • ¼ cup Rice Vinegar (for dipping sauce)
  • 1 Teaspoon Sesame Oil (toasted, for dipping sauce)
  • ½ Teaspoon Chilli Garlic Sauce (or to taste)

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the ground pork, shredded Napa cabbage, scallions, ginger, garlic, soy sauce, sesame oil, sake, cornstarch, salt, and pepper.
  2. Mix Thoroughly: Use your hands (or a sturdy spoon) to mix until the ingredients are just combined and uniform. Do not overmix.
  3. Chill (Optional): Cover and refrigerate the filling for 15 minutes to firm up slightly, making folding easier.
  4. Prep Station: Set up your folding station with the wrappers, the filling, and a small bowl of water.
  5. Place Filling: Lay one wrapper flat in your palm. Scoop approximately 1 teaspoon of filling into the centre of the wrapper. Do not overfill.
  6. Moisten Edges: Dip your finger in water and moisten the outer half of the wrapper edge.
  7. Fold and Pleat: Fold the wrapper in half to create a half-moon shape. Pinch the centre of the top edge to secure it. Starting from one side, create 3–5 small pleats only on the front layer of the wrapper, pressing the pleated edge firmly against the smooth back layer to seal the dumpling.
  8. Repeat and Cover: Place the finished gyoza on a lightly floured tray or plate, ensuring they do not touch. Cover them loosely with a damp cloth or plastic wrap to prevent the wrappers from drying out.
  9. Heat the Pan: Heat 1 tablespoon of neutral oil in a large non-stick pan over medium-high heat until shimmering (this is for one batch).
  10. Lay the Gyoza: Arrange the gyoza in a single layer in the pan, ensuring they are tightly packed but not overlapping.
  11. Initial Fry: Cook for 2–3 minutes until the bottoms are deeply golden brown and crispy.
  12. The Steam Bath: Carefully pour ¼ cup of water into the pan. Immediately cover the pan with a tight-fitting lid.
  13. Steam Cook: Reduce the heat to medium-low and steam the gyoza for 5–7 minutes, or until the water has fully evaporated and the wrapper tops are translucent and tender.
  14. Final Crisp: Remove the lid and increase the heat back to medium-high. Cook for 1–2 minutes uncovered, allowing any remaining moisture to fully evaporate and the bottoms to recrisp.
  15. Serve: Slide the gyoza onto a serving plate (crispy side up) and serve immediately with the dipping sauce.
  16. Whisk Sauce: Combine the dipping sauce ingredients (soy sauce, rice vinegar, sesame oil, and chili garlic sauce) in a small bowl and stir until fully mixed.