For the Gyoza Filling: – ½ pound (225g) ground pork – 1 cup finely chopped cabbage – 2 green onions, finely chopped – 2 cloves garlic, minced – 1 teaspoon grated ginger – 1 tablespoon soy sauce – 1 teaspoon sesame oil – ½ teaspoon salt – ¼ teaspoon black peppe
For the Wrappers and Cooking: – 24 gyoza wrappers (store-bought or homemade) – 2 tablespoons vegetable oil – ¼ cup water
For the Dipping Sauce: – 2 tablespoons soy sauce – 1 tablespoon rice vinegar – ½ teaspoon sesame oil – ½ teaspoon chili flakes (optional)
Prepare the Filling: In a bowl, mix the ground pork, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Stir well until everything is combined. Let the mixture rest for 10 minutes.
Fill the Wrappers: Place a gyoza wrapper on your palm. Add about 1 teaspoon of filling in the center.
Seal the Gyoza: Moisten the edges of the wrapper with a little water. Fold the wrapper in half and pinch the center closed. Make small pleats along one side, pressing firmly to seal. Repeat with all wrappers.
Cook the Gyoza: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Place the gyoza flat-side down in the pan. Cook for 2–3 minutes until the bottoms turn golden brown.
Steam the Gyoza: Pour ¼ cup of water into the pan and immediately cover with a lid. Let the gyoza steam for about 5 minutes or until the water evaporates.
Final Crisping: Remove the lid and let the gyoza cook for another 1–2 minutes to crisp up the bottoms.
Prepare the Sauce: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili flakes.
Serve Hot: Transfer the gyoza to a plate and serve immediately with the dipping sauce.