These dumplings have it all: crispy, lacy bottoms; juicy pork-cabbage filling; and a tangy dipping sauce. The secret? A two-step cooking method—sear, then steam. No special tools. No stress. Just pure dumpling joy.
11
Make Filling
Squeeze cabbage firmly to remove excess water (very important).
In a bowl, mix pork, cabbage, green onions, garlic, ginger, soy sauce, and sesame oil.
22
Fill Wrappers
Place 1 teaspoon filling in center of each wrapper.
Wet edges with water. Fold in half and pleat one side only—or just press to seal.
33
Pan-Fry
Heat vegetable oil in a non-stick skillet over medium-high heat.
Place gyoza flat-side down. Fry 2-3 minutes until bottoms are golden brown.
44
Steam
Pour water into the pan. Cover immediately.
Steam 3-4 minutes until wrappers are translucent and filling is cooked.
55
Crisp Again
Remove lid. Let water evaporate (about 1 minute). Bottoms get extra crispy.
Flip onto a plate, golden-side up.
66
Serve
Mix dipping sauce. Serve immediately while crispy.
