Japanese Gyoza

Gyoza are Japanese pan-fried dumplings with a thin, crispy bottom and a juicy pork and cabbage filling. The technique for getting the perfect crispy-bottom-steamed-top contrast is called the "water method" — you steam the dumplings with water in a covered pan, then let the water evaporate so the bottoms fry until golden and crunchy.

The filling should be mixed in one direction only (clockwise or counter-clockwise, pick one and stick with it). This aligns the proteins and creates a bouncy, cohesive texture. Random mixing produces a crumbly, dry filling.

Filling

• 300g ground pork (not lean — you need the fat)
• 200g napa cabbage, finely minced and squeezed dry
• 4 scallions, finely sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 40 gyoza wrappers (round, thin)

Assembly and Cooking

1. Mix the filling: combine pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and white pepper. Stir in ONE direction for 2-3 minutes until sticky and cohesive.
2. Place a heaping teaspoon of filling in the center of each wrapper. Wet the edge with water. Fold in half and pinch the center, then create 3-4 pleats on each side.
3. Heat 1 tablespoon vegetable oil in a large non-stick pan over medium-high heat. Place gyoza flat-side down in tight rows. Cook without moving for 2 minutes until golden.
4. Add 80ml water to the pan and immediately cover. Steam for 4-5 minutes until the water has almost fully evaporated.
5. Remove the lid and let remaining water cook off. The bottoms will sizzle again — cook 1-2 minutes until deeply golden and crunchy.
6. Slide onto a plate, crispy-side up. Serve with 2 parts soy sauce, 1 part rice vinegar, and chilli oil.