Gyoza

Instructions

1. Prepare the cabbage
   Finely chop the Napa cabbage and place in a large bowl. Sprinkle with 1/2 teaspoon of salt and mix well. Let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.
2. Make the filling
   In a large bowl, combine the ground pork, drained cabbage, chopped green onions, minced garlic, grated ginger, sesame oil, soy sauce, remaining salt, and white pepper. Mix thoroughly until well combined.
3. Fill the wrappers
   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 using your fingertip. Fold the wrapper in half to create a half-moon shape, then pinch the center together. Create pleats along the edges by folding and pressing the wrapper together, ensuring the filling is sealed inside.
4. Arrange the gyoza
   Place the folded gyoza on a tray lined with parchment paper, making sure they don't touch each other. Cover with a damp cloth to prevent them from drying out if not cooking immediately.
5. Cook the gyoza
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in the pan with the flat side down, placing them close together but not touching. Cook until the bottoms are golden brown, about 3-4 minutes.
6. Steam the gyoza
   Carefully add 1/2 cup of water to the skillet (it will sizzle) and immediately cover with a lid. Reduce heat to medium and steam for about 5 minutes or until the water has evaporated and the gyoza wrappers appear translucent.
7. Prepare the dipping sauce
   While the gyoza are cooking, combine soy sauce, rice vinegar, and chili oil in a small bowl. Mix well and set aside.
8. Serve
   Once the water has evaporated, remove the lid and cook for another minute to crisp up the bottoms. Transfer to a serving plate with the crispy side up. Serve hot with the dipping sauce.