Chicken Gyoza

Instructions

1. Prepare the cabbage
   Place the chopped cabbage in a colander and sprinkle with 1/2 teaspoon salt. Let it sit for 10 minutes, then squeeze out excess moisture with paper towels or a clean kitchen towel.
2. Make the filling
   In a large bowl, combine ground chicken, drained cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and white pepper. Mix thoroughly until well combined.
3. Form the gyoza
   Place a gyoza wrapper in your palm and add about 1 tablespoon of filling to the center. Moisten the edges of the wrapper with water. Fold the wrapper in half and pinch the center together. Create pleats on one side by folding the edge towards the center, making 4-5 pleats. Press firmly to seal.
4. Cook the gyoza
   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place gyoza flat side down in a circular pattern and cook until the bottoms are golden brown, about 2-3 minutes.
5. Steam the gyoza
   Pour 1/4 cup of water into the pan and immediately cover with a lid. Reduce heat to medium and allow gyoza to steam for about 3-4 minutes or until the water has evaporated and the filling is cooked through.
6. Crisp the bottoms
   Remove the lid and cook for another minute to re-crisp the bottoms. Transfer to a serving plate with the crispy side facing up.
7. Prepare dipping sauce
   While gyoza are cooking, combine soy sauce, rice vinegar, and chili oil (if using) in a small bowl. Mix well and divide into individual dipping bowls.