Homemade chicken gyoza

📝 Ingredients

• 20 gyoza wrappers (Japanese dumpling wrappers, from an Asian grocery store, or cut-out brick pastry sheets)
• 120 g ground chicken
• 80 g Napa cabbage, finely chopped
• 2 green onions, thinly sliced
• 1 cm fresh ginger, grated
• 1 garlic clove, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• Salt, white pepper
• For the sauce: 3 tbsp soy + 1 tbsp rice vinegar + ½ tsp chili

🍴 Utensils

• Large bowl
• Frying pan with lid
• Small bowl of water (for sealing)

📖 Steps

1. Salt the chopped cabbage, let it sit for 10 min, then squeeze it by hand to remove excess water — this is crucial to avoid soggy gyoza.
2. Mix the chicken, squeezed cabbage, green onions, ginger, garlic, soy sauce, sesame oil and cornstarch. Season with pepper.
3. Place 1 tsp of filling in the center of each gyoza wrapper. Moisten the edges with a finger dipped in water.
4. Fold into a half-moon and form the signature pleats: pinch 4–5 times in a fan along the front side. It's not easy at first — keep at it, you'll get there!
5. Heat 1 tbsp oil in the pan over medium-high heat. Place the gyoza flat-side down. Cook for 2–3 min until the bottoms are golden and crispy.
6. Pour 60 ml water into the pan and cover immediately. Steam for 3–4 min until the water has completely evaporated.
7. Remove the lid and leave for 30 sec over high heat to re-crisp the bottoms. Serve with the dipping sauce.