Ingredients
- Ground pork: 1 pound
- Gyoza wrappers: 40-50
- Napa cabbage, finely chopped: 1 cup
- Green onions, thinly sliced: 1/2 cup
- Garlic, minced: 2 cloves
- Ginger, grated: 1 tablespoon
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, and sesame oil. Mix well until thoroughly combined.
- Step 2: Place a gyoza wrapper on a flat surface. Add about 1 tablespoon of the pork mixture to the center of the wrapper.
- Step 3: Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal. You can pleat one side of the wrapper for a more traditional gyoza look, but ensure the edges are tightly sealed.
- Step 4: Heat a large non-stick skillet over medium heat. Add 1 tablespoon of oil to the skillet. Place the gyoza in the skillet, flat side down, making sure they are close together but not overlapping.
- Step 5: Cook the gyoza for 2-3 minutes, or until the bottoms are golden brown.
- Step 6: Pour 1/2 cup of water into the skillet, immediately cover with a lid, and reduce the heat to low. Steam the gyoza for 5-7 minutes, or until the water has evaporated and the gyoza are cooked through. Remove the lid and let the bottoms crisp up for another minute. Serve immediately with your favorite dipping sauce.
Notes
- Store leftover cooked gyoza in an airtight container in the refrigerator for up to 3 days.
- Reheat gyoza in a skillet with a touch of oil to re-crisp the bottoms, or steam them gently to maintain moisture.
- Serve these crispy smash gyoza with a side of chili oil and rice vinegar for dipping.
- For extra flavorful filling, let the pork mixture rest in the refrigerator for at least 30 minutes before filling the gyoza wrappers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American