Easy Homemade Japanese Gyoza

Steps

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1. 1
   Remove the core from the cabbage, slice into thin strips, then chop finely. Sprinkle with salt and massage, then let sit until it wilts.
   ▶ ≈0:40
2. 2
   Finely chop the green onions and mince the shiitake mushroom caps (stems removed). Grate the ginger and set aside.
   ▶ ≈1:23
3. 3
   In a large bowl, combine the ground pork, green onions, and shiitake mushrooms. Add the sake, sesame oil, soy sauce, black pepper, grated ginger, and minced garlic. Mix by hand and knead until the mixture becomes sticky and pale in color.
   ▶ ≈1:46
4. 4
   Squeeze excess water from the salted cabbage and add it to the meat mixture. Knead again until evenly combined. Cover and refrigerate if you need to pause here.
   ▶ ≈2:28
5. 5
   Line a baking sheet with parchment paper or dust with potato starch. Place a wrapper in your palm, add about one tablespoon of filling in the center, and press down to remove air pockets. Avoid overstuffing.
   ▶ ≈2:54
6. 6
   Moisten the edge of the wrapper, fold it in half without sealing completely, then use your thumbs and index fingers to create pleats leaning toward the center — about four pleats per side, eight total. Press the pleats to seal tightly and shape a flat bottom. Place finished gyoza on the tray and cover with plastic wrap to prevent drying.
   ▶ ≈3:16
7. 7
   To freeze uncooked gyoza, cover them with plastic and freeze until solid, then transfer to an airtight bag for storage. When cooking from frozen, just add 1–2 extra minutes of cooking time compared to fresh.
   ▶ ≈4:18
8. 8
   Heat a large frying pan over medium heat and add the cooking oil. Once hot, arrange the gyoza pleat-side up with the flat bottoms down, in a circular pattern or in one to two rows, leaving space between them. Fry for about 3 minutes until the bottoms turn golden.
   ▶ ≈4:37
9. 9
   Add water to the pan and immediately cover with a lid. Steam for about 3 minutes until most of the water evaporates. Remove the lid to let remaining moisture evaporate, drizzle with sesame oil, and cook uncovered until the bottoms are crisp and golden brown before removing to a plate.
   ▶ ≈5:08
10. 10
    Repeat the frying process for any remaining batches. Mix rice vinegar, soy sauce, and a little Japanese chili oil to make the dipping sauce, and serve alongside the gyoza.
    ▶ ≈5:42