Gyōza (Pan-Fried Dumplings — Crisp Skirt Pleating Technique)

Ingredients

• 200 g gyōza wrapper, round, Japanese-style, room temperature
• 150 g ground pork, 70/30 blend, cold
• 100 g napa cabbage, finely chopped, salted and squeezed dry
• 25 g scallions, finely chopped
• 10 g ginger, fresh, minced
• 3 cloves garlic, minced
• 15 ml soy sauce, shoyu
• 10 ml sesame oil, toasted
• 3 g sea salt
• 1 pinch Tellicherry black pepper
• 30 ml neutral oil, vegetable or peanut, divided
• 60 ml water, room temperature
• For dipping
• 60 ml soy sauce, shoyu
• 15 ml rice vinegar, seasoned
• 5 ml sesame oil, toasted
• 1 small square nori, optional

Method

1. 1
   Combine cold ground pork, squeezed napa cabbage, scallions, ginger, garlic, soy sauce, sesame oil, sea salt, and Tellicherry black pepper in a bowl; mix gently with your fingers until just combined — do not overwork.
2. 2
   Place a gyōza wrapper on a clean work surface; wet the top edge with water using your finger; place 1 teaspoon filling in the center.
3. 3
   Fold the wrapper in half and pleat the top layer only: make 4–5 small, overlapping pleats along the curve, pressing each pleat firmly against the flat bottom edge to seal and create a standing, boat-shaped dumpling with a crisp skirt.
4. 4
   Heat 15 ml neutral oil in a large non-stick skillet over medium-high heat until shimmering; arrange 12 gyōza flat-side down in the pan, leaving space between each; cook undisturbed for 2–3 minutes until the bottom is golden and crispy.
5. 5
   Add 30 ml room-temperature water to the skillet, cover immediately with a lid, and reduce heat to medium; steam for 4–5 minutes until the water is absorbed and gyōza are translucent and cooked through.
6. 6
   Remove the lid, increase heat to medium-high, and cook undisturbed for 1 minute more to re-crisp the bottom.
7. 7
   Transfer gyōza to a serving plate; repeat with remaining 15 ml oil, water, and gyōza.
8. 8
   Combine soy sauce, rice vinegar, and sesame oil in a small dipping bowl; serve warm gyōza with the dipping sauce on the side.