Pan‑Fried Gyoza

Ingredients

FOR THE GYOZA FILLING

FOR THE WRAPPER

FOR FRYING

FOR DIPPING SAUCE

FOR THE SLAW

Steps

1. Step 1

   In a large bowl, combine ground pork, shredded napa cabbage, diced green onion, minced garlic, grated daikon, soy sauce, and sesame oil. Mix until the cabbage releases moisture and the mixture is well coated, about 2 minutes. Set aside to marinate while you prepare the wrapper.

   • ½ lbground pork
   • 1 ½ cupsshredded napa cabbage
   • ½ cupfinely diced green onion
   • 2 clovesminced garlic cloves
   • 1 tbspgrated daikon radish
   • 2 tbspsoy sauce
   • 1 tspsesame oil

2. Step 2

   To make the wrapper, whisk all‑purpose flour and tapioca starch together in a bowl. Gradually pour in warm water, stirring until a sticky dough forms. Knead briefly until smooth, then cover with a damp cloth and let rest 10 minutes.

   • 2 cupsall-purpose flour
   • 1 cuptapioca starch
   • 1 cupwarm water

3. Step 3

   Divide the rested dough into 12 equal portions. Roll each into a 3‑inch circle on a lightly floured surface. Use a small knife or a round cookie cutter to trim to uniform size.

   • 2 cupsall-purpose flour
   • 1 cuptapioca starch
   • 1 cupwarm water

4. Step 4

   Place a tablespoon of the pork filling in the center of each wrapper. Fold the dough over to form a half‑moon, pressing the edges together. Pinch and crimp the edges to seal, ensuring no air pockets remain. Repeat with remaining dough and filling.

   • ½ lbground pork
   • 1 ½ cupsshredded napa cabbage
   • ½ cupfinely diced green onion
   • 2 clovesminced garlic cloves
   • 1 tbspgrated daikon radish
   • 2 tbspsoy sauce
   • 1 tspsesame oil

5. Step 5

   Heat vegetable oil in a large non‑stick skillet over medium‑high heat. Add 6 gyoza, flat side down, and sear until golden brown, about 2 minutes. Carefully pour in water, cover immediately, and let steam for 4 minutes until the water evaporates and the wrappers are tender.

   • 1 tbspvegetable oil
   • ¼ cupwarm water

6. Step 6

   Remove the lid and continue to cook until the bottoms are crisp again, about 1 minute. Transfer cooked gyoza to a plate and repeat with remaining batches, adding more oil as needed.

   • 2 tbspvegetable oil

7. Step 7

   While the gyoza finish, whisk together light soy sauce, rice vinegar, chili oil, and lime juice in a small bowl to create the dipping sauce.

   • 2 tbsplight soy sauce
   • 1 tbsprice vinegar
   • ½ tbspchili oil
   • 1 tbspfresh lime juice

8. Step 8

   Serve the pan‑fried gyoza hot, accompanied by a scoop of kimchi slaw and a drizzle of the dipping sauce. Sprinkle toasted sesame seeds over the slaw for extra crunch.

   • 2 cupskimchi slaw (shredded cabbage, carrot, sesame seeds, lime zest, salt)
   • 2 tbspsoy sauce
   • 1 tbsprice vinegar
   • ½ tbspchili oil
   • 1 tbspfresh lime juice