Napa Cabbage Gyoza Recipe

I absolutely love this recipe because it brings back the nostalgia of my favorite dumpling spot with its perfectly crispy and flavorful gyoza. Plus, making them at home feels like a fun and satisfying culinary adventure that lets me impress my friends with my cooking skills!

Napa Cabbage Gyoza

I love combining finely chopped Napa cabbage with savory ground pork to create delicious Napa Cabbage Gyoza. Seasoning the filling with soy sauce and sesame oil ensures that every bite is bursting with umami flavor.

I also mix in copious amounts of minced garlic, grated ginger, and green onions to bring the kind of well-rounded taste to the filling that I look for in dumplings. Once I’ve nestled the filling in the gyoza wrappers, I get to the best part: eating them.

Ingredients

Napa cabbage: Low-calorie, crunchy, and abundant in vitamins C and K.

Pork, ground: A high-protein food with excellent savory depth and umami flavor.

Soy Sauce: Salty and umami-rich, amplifies taste with its fermented sharpness.

Oil of Sesame: Nutty scent, adds profundity and a rich, toasted taste.

Pungent and aromatic, garlic boosts flavor and delivers health benefits.

Ginger is spicy and warming.

It assists in digestion and adds a certain zing to food.

Green onions: Mild onion flavor, adds freshness and crunch.

Gyoza Wrappers: Wheat-based, they offer a chewy mouth feel.

Ingredient Quantities

• 1/2 head Napa cabbage, finely chopped
• 1 teaspoon salt
• 250g ground pork
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 green onions, finely chopped
• 1 package gyoza wrappers
• Vegetable oil for frying
• 1/4 cup water for steaming
• Soy sauce, for dipping
• Rice vinegar, for dipping
• Chili oil, for dipping

Instructions

1. In a mixing bowl, toss the finely chopped Napa cabbage with 1 teaspoon salt. Let it sit for 10 minutes to draw out excess moisture. Squeeze the Napa cabbage with your hands to remove water.

2. In a separate bowl, mix together the ground pork, cabbage, soy sauce, sesame oil, minced garlic, grated ginger, and chopped green onions. Mix until well combined.

3. Position a gyoza skin on a clear surface and place approximately 1 teaspoon of the mixture directly in the center.

4. Moisten the perimeter of the wrapper with water, then fold it in half to make a half-moon shape, pressing the edges together to seal. Add a few pleats if you like, then move on to the next step.

5. Prepare the gyoza by repeating the remaining steps with the leftover wrappers and filling.

6. In a large skillet, over medium heat, warm 1 tablespoon of vegetable oil. Add gyoza in a single layer, seam side up, and cook until the bottoms are golden brown, about 2-3 minutes.

7. Add 1/4 cup water to the skillet, taking care to add it without getting any on the gyoza. As you add the water, tilt the skillet so that the water runs down the side. Cover the skillet if you are using one with a good fit. If not, improvise with a baking sheet and some aluminum foil. The idea is to contain as much of the steam as possible. Cook until the water has evaporated and the gyoza are cooked through, about 5-7 minutes.

8. Take off the lid and allow any excess water to evaporate so that the bottoms can crisp up once more.

9. Place the gyoza on a plate for serving, ensuring the crisp side is facing upwards.

10. Serve warm alongside a dipping sauce prepared from soy sauce, rice vinegar, and chili oil, adjusting the proportions to suit your preference.

Equipment Needed

1. Mixing bowl
2. Separate bowl
3. Measuring spoons
4. Grater or zester
5. Knife
6. Cutting board
7. Spoon (for mixing and filling)
8. Small bowl (for water)
9. Large skillet with lid (or improvised cover)
10. Plate for serving

FAQ

• Q: Can I use a different type of cabbage instead of Napa cabbage?Q: Is it possible to substitute green cabbage for Napa cabbage in this recipe? If so, what should I ensure to make that substitution work?

  A: Yes, you can substitute with green cabbage if Napa is unavailable. Just ensure it is finely chopped.

• Q: How do I prevent the gyoza wrappers from drying out?Maintain the wrappers in a damp state by covering them with a wet cloth while assembling.
• Q: Is there a vegetarian option for this recipe?A: For a meatless version, replace the ground pork with finely chopped mushrooms or tofu.
• Q: Can I make these gyoza in advance?Prepare and freeze them before cooking? Yes, you can. Cook from frozen, adding a little extra time.
• Q: What dipping sauce is recommended?Soy sauce, rice vinegar, and a few drops of chili oil to taste make a classic dipping sauce.
• Q: How should I store leftover cooked gyoza?A: Leftover food should be kept in a sealed container in the refrigerator. The food will last no longer than 48 hours. To reheat, use a skillet. That will restore any lost crispness to the food.
• Q: Can I bake the gyoza instead of frying?Q: Can I bake my pretzels instead of boiling them?

Substitutions and Variations

1 teaspoon salt: Use 1 teaspoon soy sauce instead, for a boost of umami flavor.
Ground pork (250g): For a lighter option, use ground chicken or turkey.
2 tablespoons soy sauce: Replace with tamari for a gluten-free option.
1 tablespoon sesame oil: If you do not have sesame oil, you may substitute it with olive oil.
If you do not have fresh garlic on hand, use 1/2 teaspoon of garlic powder.

Pro Tips

1. Optimize Moisture Removal After salting and squeezing the Napa cabbage, lay it out on a paper towel to dry further. This helps prevent the filling from becoming watery, ensuring that your gyoza maintain their shape and crispness.

2. Flavor Balance For a more complex flavor, consider adding a touch of sugar or a splash of mirin to the pork mixture. This slight sweetness can enhance the savory profile of the filling.

3. Test Cook a Dumpling Before wrapping all your gyoza, cook a small portion of the filling to check for seasoning. This gives you an opportunity to adjust salt, soy sauce, or other seasoning levels if necessary.

4. Sealing Technique When folding the gyoza, ensure that you press tightly to seal the edges completely. Any gaps can result in the filling leaking out during cooking. Experiment with different pleat styles to achieve a more secure seal.

5. Temperature Control Cook the gyoza over medium heat. Too high a heat can cause the bottoms to burn before the insides are cooked, while too low a heat might prevent proper browning. Make sure to monitor closely for the perfect golden bottom.