Shrimp Gyoza

Instructions

1. Prepare the cabbage
   Sprinkle the shredded Napa cabbage with ¼ teaspoon salt and let sit in a colander for 10 minutes. Squeeze out excess moisture with your hands or a clean kitchen towel.
2. Make the filling
   In a large bowl, combine the chopped shrimp, minced garlic, grated ginger, chopped green onions, and drained cabbage. Add sesame oil, soy sauce, mirin, remaining salt, and white pepper. Mix thoroughly until well combined.
3. Assemble the gyoza
   Place a gyoza wrapper on 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 and pinch the center of the edge together. Create 4-5 pleats on each side, working from the center outward, pressing firmly to seal. Place on a tray dusted with flour to prevent sticking.
4. Cook the gyoza
   Heat 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 3 minutes.
5. Steam the dumplings
   Carefully add ½ cup water to the pan (it will splatter) and immediately cover with a lid. Reduce heat to medium and let steam for about 5 minutes or until the water has evaporated and the gyoza wrappers appear translucent.
6. Crisp the bottoms
   Remove the lid and continue cooking for another 1-2 minutes until the bottoms are crispy again. Transfer to a serving plate, crispy side up.
7. Prepare the dipping sauce
   Mix soy sauce, rice vinegar, and chili oil (if using) in a small bowl. Serve alongside the hot gyoza for dipping.