- 1/2 pound ground pork
- 1/2 head napa cabbage, shredded
- 1 egg
- 3 green onions, thinly sliced
- 1 (2 inch) piece fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sriracha sauce, or more to taste
- 1 small clove garlic, minced
- 1/4 teaspoon sesame oil
- 30 gyoza wrappers, or as needed
- 1 tablespoon vegetable oil, or as needed
- 1 cup water
- Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 1/2 teaspoons sesame oil
- 1 dash sriracha sauce, or to taste
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Gyoza (Japanese Potstickers), recipe