Homemade Gyozas

Method

1. 01

   Mix napa cabbage with 1/2 tsp of fine salt in a bowl and let it rest for 10 minutes; squeeze it with your hands until it releases liquid and feels just damp, as removing water prevents the gyozas from opening.

2. 02

   Place the cold ground pork in another bowl and add the squeezed cabbage, scallions, garlic, ginger, 30 ml of soy sauce, toasted sesame oil, white pepper, and the remaining 1/2 tsp of salt; mix for 3 minutes in one direction until the filling looks sticky and combined.

3. 03

   Put 1 gyoza disc on your palm, place 1 tbsp of filling in the center, slightly wet the edge with water, fold, and pinch to form pleats; repeat with the 32 discs and keep them covered with a clean cloth to prevent drying out.

4. 04

   Heat a non-stick pan with a lid over medium-high heat to about 180°C, add 1 tbsp of vegetable oil and arrange 10 to 12 gyozas without overlapping; brown them for 2 to 3 minutes until the base is deeply golden.

5. 05

   Carefully add 60 ml of water to the pan, cover immediately, and cook for 5 to 6 minutes over medium heat, until the steam almost disappears and the pork filling reaches at least 63°C in the center of a gyoza.

6. 06

   Uncover and cook 1 to 2 minutes more, until the water completely evaporates and the base becomes crispy again; remove the gyozas with a spatula and repeat browning and steaming with the remaining vegetable oil and water.

7. 07

   Mix the remaining 15 ml of soy sauce in a bowl with the rice vinegar and chili oil; taste and adjust with just a few drops of water if the sauce feels too salty.

8. 08

   Serve the gyozas hot, with the crispy side up and the sauce on the side, so that each piece maintains contrast between golden, steam, and inner juiciness.