Ingredients

Dumplings

   
450g napa cabbage, finely minced
15g kosher salt, divided
450g ground pork shoulder
5g white pepper
15g fresh garlic, minced (about 3 cloves)
5g fresh ginger, minced
55g scallions, minced (about 3 whole)
10g sugar
1 package round dumpling wrappers (40–50)
  Vegetable oil, for cooking

Dipping Sauce

   
120g rice vinegar
60g soy sauce
  Chili oil, to taste (optional)

Steps

  1. Toss minced cabbage with 10g salt. Rest in a strainer for 15 minutes. Transfer to a clean towel and wring out as much liquid as possible — the cabbage should lose about half its weight.

  2. Combine pork, drained cabbage, remaining 5g salt, white pepper, garlic, ginger, scallions, and sugar. Knead vigorously by hand until the mixture is homogenous and tacky. Microwave a small piece to taste and adjust seasoning.

  3. Spread about 10g filling in a disk (not a ball) on each wrapper. Moisten the edge with water, fold into a crescent, and pleat one side. Place flat-side down on a parchment-lined tray.

  4. To cook: heat 15g oil in a nonstick skillet over medium heat. Add dumplings flat-side down. Fry, swirling the pan, until golden and blistered on the bottom, about 90 seconds.

  5. Add 120g water, increase heat to medium-high, and cover immediately. Steam 3 minutes (5 if frozen).

  6. Remove lid. Continue cooking, swirling the pan, until water evaporates and bottoms crisp again, about 2 minutes. Serve crisp-side up with dipping sauce.

Notes

  • The filling ratio is 1:1 cabbage to pork by weight. Most recipes under-cabbage.
  • Salting and wringing the cabbage is non-negotiable — skip it and the filling will be mushy.
  • Knead the filling until tacky. This unravels pork proteins that cross-link and trap juices. Under-kneading = dry meatball in a puddle.
  • Spread filling in a disk, not a ball. A ball squeezes out the sides when you fold.
  • The three-stage cook (fry → steam → fry) is what gives gyoza their signature blistered, crispy bottom with a chewy steamed top.
  • Swirl the pan constantly during both frying stages for even browning.
  • Freeze uncooked on a tray, then transfer to a bag. Cook from frozen, adding 2 minutes to the steam time. Keeps 2 months.
  • Dipping sauce: 2 parts rice vinegar to 1 part soy sauce, chili oil to taste.