Gyōza are the Japanese version of potstickers—thin-skinned dumplings filled with savory ground meat and finely shredded vegetables. They are cooked in a three-part process: pan-fried for a crispy bottom, steamed to cook the filling, and served with a tangy dipping sauce.

Prep Time	Cook Time	Serves
45 minutes	15 minutes	4 (makes about 30 dumplings)

Part A: Ingredients

• Wrappers: 1 package (about 35-40) Round Gyōza Wrappers (available chilled).
• Filling: 1 lb Ground Pork (not too lean), 1 cup Napa Cabbage (finely shredded and salted/squeezed), 1/2 cup Chives or Scallions (finely chopped).
• Seasoning: 2 Tbsp Soy Sauce, 1 Tbsp Sake (or dry sherry), 1 Tbsp Sesame Oil, 1 Tbsp Grated Ginger, 1 clove Minced Garlic, 1 tsp Salt.
• Cooking: 2 Tbsp Vegetable Oil, $1/2$ cup Water.

For the Dipping Sauce

• 1/4 cup Soy Sauce, 2 Tbsp Rice Vinegar, 1 tsp Chili Oil (Lāiuy).

Part B: Instructions

Step 1: Prepare the Filling

1. Prep Cabbage: Place the shredded cabbage in a bowl, toss with 1 tsp salt, and let sit for 10 minutes. Squeeze the cabbage tightly with your hands (or a towel) to remove as much liquid as possible. This prevents a watery filling.
2. In a large bowl, combine the ground pork, squeezed cabbage, chopped chives/scallions, soy sauce, sake, sesame oil, grated ginger, minced garlic, and salt.
3. Mix thoroughly with your hands until the mixture is uniform and slightly sticky.

Step 2: Assemble the Gyōza

1. Place a small bowl of water near your workspace.
2. Lay a wrapper in your palm. Place a small teaspoon of filling in the center.
3. Dip your finger in water and moisten the edge of the wrapper halfway around.
4. Fold the wrapper in half to create a half-moon. Starting at one corner, press the edge flat, then create three small pleats on the top layer, pressing the pleated edge against the un-pleated bottom layer to seal the dumpling.
5. Place the finished dumplings on a tray dusted with flour or cornstarch.

Step 3: Cook the Gyōza (Pan-Fry and Steam)

1. Heat a large non-stick skillet over medium-high heat. Add 1 Tbsp of vegetable oil.
2. Arrange the gyōza flat-side down in the skillet (do not overcrowd). Pan-fry for 2-3 minutes until the bottom crust is golden brown and crispy.
3. Do not move the dumplings. Pour $1/2$ cup of water into the skillet. Immediately cover the skillet tightly.
4. Let the gyōza steam for 5-7 minutes, or until the wrappers are translucent and the pork filling is cooked through.
5. Remove the lid and let the remaining water evaporate. Add a final drizzle of oil to crisp the bottoms again if needed.

Step 4: Serve

• Serve immediately, crispy-side up, with the dipping sauce served alongside.