Japanese Gyoza Dumplings

• 1 cup finely chopped napa cabbage
• 1/2 cup grated carrots
• 1/4 cup finely chopped green onions
• 3 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon black pepper
• 1 pound gyoza wrappers
• 2 tablespoons vegetable oil

Steps

1. 1 In a bowl, combine cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, sesame seeds, and black pepper.
2. 2 Place a wrapper in your hand, add a spoonful of filling, and fold into a half-moon shape, sealing the edges with water.
3. 3 Heat vegetable oil in a large skillet over medium heat.
4. 4 Arrange dumplings in the skillet, flat side down, and cook until golden brown.
5. 5 Add 1/4 cup water to the skillet, cover, and steam for 5 minutes.
6. 6 Serve hot with your favorite dipping sauce.

Nutrition

Tips

• Keep unused wrappers covered with a damp towel to prevent drying out.
• For a make-ahead option, freeze uncooked dumplings on a tray before storing in a bag.

Storage

Store cooked dumplings in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to retain crispiness.

Serving Suggestions

• Serve with a dipping sauce made from soy sauce, rice vinegar, and a splash of sesame oil.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ