Bring some authentic Japanese cuisine into your home with this lovely recipe. Gyoza is a pan-fried dumpling filled with pork and cabbage, with hints of garlic and ginger. It is typically found in ramen restaurants and is also a household favorite, with recipes being passed down from generation to generation.

When I’m out eating ramen, I can barely make a dent in my bowl, but I still order this as a side dish because of how delicious these dumplings are. Completed with a dipping sauce that is incredibly easy to make, it’s irresistible. It’s also easy and quick to make at home.

Ingredients

Filling

• 1 1/2 cups green cabbage, very finely chopped
• 1 tsp salt
• 1 lb ground pork, minced
• 1 cup chives
• 2 garlic cloves, crushed
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch / cornflour
• 2 tsp soy sauce

Gyoza

• 1 tsp cornflour (for baking sheet)
• 40-45 round wonton wrappers
• 3 tbsp cooking oil

Dipping Sauce

• Soy sauce
• Rice wine vinegar
• Chili oil (measure these three ingredients to taste)

Prep

• Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes
• Place remaining filling ingredients (including 1/2 tsp salt) in a large bowl.
• Squeeze out any excess water from the cabbage and add to the bowl.
• Mix filling with your hands.
• Dust a layer of cornstarch/cornflour on a baking sheet.
• Place one gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half the gyoza wrapper to seal.
• Place one heaped tbsp of filling on the wrapper. Fold wrapper over and use your right hand assisted by your left-hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.

Cook

• Heat 1 tbsp oil in a large skillet over medium-high heat.
• Place about 12 gyoza in rows. Cook until the underside is lightly golden, then pour 1/3 cup of water around the gyoza and cover.
• Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3-4 minutes.
• Use an egg flip to transfer onto a plate upside down (golden side up).
• Serve with Dipping Sauce.