Homemade Gyoza

Instructions

1. Prepare the cabbage
   Finely chop the Napa cabbage and place in a bowl. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel or paper towels.
2. Make the filling
   In a large bowl, combine ground pork, drained cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, remaining salt, and white pepper. Mix thoroughly until well combined.
3. Fill the wrappers
   Place a gyoza wrapper on a clean work surface. Add 1 tablespoon of filling to the center. Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half to form a half-moon shape, then pinch the center of the edge together. Create 4-5 pleats along each side, working from the center outward. Press firmly to seal.
4. Arrange the gyoza
   Place the folded gyoza on a parchment-lined tray, flat-side down. Cover with a damp cloth to prevent drying out as you make the remaining dumplings.
5. Cook the gyoza
   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place gyoza in the pan, flat-side down, arranging them in a circular pattern without touching. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
6. Steam the gyoza
   Add 1/4 cup water to the pan (be careful as it will sizzle) and immediately cover with a lid. Reduce heat to medium and let steam for 3-4 minutes until the water evaporates and the filling is cooked through.
7. Prepare the dipping sauce
   While the gyoza cooks, mix soy sauce, rice vinegar, and chili oil (if using) in a small bowl.
8. Serve
   Transfer gyoza to a serving plate, crispy side up. Serve immediately with the dipping sauce. Garnish with sliced green onions if desired.