The steam-fry is the technique. Three stages: fry, steam, re-crisp. Each stage matters.
What You Need
Filling:
- 300g ground pork (80/20 fat)
- 2 cups napa cabbage, very finely shredded + ½ tsp salt (let sit 10 min, squeeze dry)
- 4 cloves garlic, minced
- 1.5 tbsp ginger, grated
- 2 tbsp soy sauce + 1 tbsp sesame oil + 1 tbsp sake + ½ tsp white pepper
- 3 scallions, minced
30 round gyoza wrappers
Dipping sauce: 2 tbsp soy sauce + 2 tbsp rice vinegar + chili oil to taste
How to Make It
Make filling: Squeeze all water from salted cabbage. Combine all filling ingredients. Mix vigorously in one direction 1-2 minutes until sticky.
Fold: 1 tsp filling per wrapper, center. Wet edge, fold in half, pleat the front side 5-6 times while back stays flat.
Stage 1 — Fry: 2 tbsp oil in non-stick pan, medium-high. Gyoza flat-side down, touching. Cook 2-3 minutes until bottoms are golden.
Stage 2 — Steam: Add ⅓ cup water. Cover immediately. Steam 5-6 minutes until water nearly evaporates.
Stage 3 — Re-crisp: Remove lid. 1-2 minutes until bottoms are hard and shatteringly crispy. Flip onto plate, bottom-side up.
Serve with dipping sauce immediately.
From our Tokyo Meets Tuscany collection.