Yaki Gyoza

Method

1. 1

   Knead the pork with soy sauce, half the sesame oil, garlic, ginger and a pinch of salt until sticky, then fold in the cabbage and chives.

   💡 Kneading the meat first builds the bounce that makes the filling juicy, not crumbly.

2. 2

   Place a teaspoon of filling on a wrapper, wet the edge, and pleat one side against the other into a crescent. Repeat — a rhythm develops fast.

   💡 Overfilling is the classic beginner's leak; less filling, tighter pleats.

3. 3

   Heat vegetable oil in a lidded pan over medium-high heat and arrange the gyoza flat-side down in close rows.

4. 4

   Fry 2 minutes until the bases are golden, then pour in the water, cover immediately, and steam for 5 minutes.

5. 5

   Uncover, drizzle the remaining sesame oil around the edges, and cook until the water is gone and the bases crackle, about 2 minutes.

6. 6

   Serve base-up with a dipping sauce of soy sauce and rice vinegar.