Ingredients
- Ground pork: 1 pound
- Gyoza wrappers: 40-50
- Napa cabbage, finely chopped: 1 cup
- Green onions, finely chopped: 1/2 cup
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
Instructions
- Step 1: In a large bowl, combine the ground pork, chopped Napa cabbage, green onions, soy sauce, sesame oil, grated ginger, and minced garlic. Mix well until all ingredients are evenly distributed.
- Step 2: Place a gyoza wrapper on a clean surface. Wet the edges of the wrapper with water. Place a small spoonful (about 1 tablespoon) of the pork mixture in the center.
- Step 3: Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. Pleat one side of the wrapper (creating 3-4 pleats) to ensure a tight seal. Repeat with remaining wrappers and filling.
- Step 4: Heat a large non-stick skillet or griddle over medium-high heat. Add a thin layer of oil (about 1-2 tablespoons). Place the gyoza in the skillet in a single layer, ensuring they are not touching.
- Step 5: Cook the gyoza for 2-3 minutes until the bottoms are golden brown and crispy. Pour about 1/2 cup of water into the skillet, immediately cover with a lid, and reduce the heat to medium-low. Steam for 5-7 minutes, or until the water has evaporated and the gyoza are cooked through. The bottoms should be crispy and the tops tender.
Notes
- For best results, freeze uncooked gyoza on a baking sheet before transferring to a freezer bag to prevent sticking.
- To reheat, pan-fry the gyoza with a splash of water and a lid, mimicking the original cooking method for crispy bottoms and tender tops.
- Serve your smash gyoza with a tangy dipping sauce of soy sauce, rice vinegar, and a dash of chili oil for extra zing.
- Don't overcrowd the pan when cooking; work in batches to ensure even browning and optimal crispiness on each gyoza.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American