Smoky Gyoza

Instructions

1. 1

   In a large bowl, combine the ground pork, chopped cabbage, smoked paprika, soy sauce, sesame oil, garlic, ginger, salt, and white pepper. Mix everything together gently with your hands until just combined, being careful not to overwork the mixture.

   Tip: Don't squeeze the cabbage before mixing, as the moisture will help keep the filling moist during cooking.

2. 2

   Place a gyoza wrapper in your palm and add about one teaspoon of filling in the center. Wet the edges with water using your finger, then fold the wrapper in half to form a triangle and press the edges to seal.

   Tip: Work with a few wrappers at a time and keep the rest covered with a damp cloth to prevent drying out.

3. 3

   If you like, create pleats along the sealed edge by folding the top layer toward the center while pressing with your thumb, creating a crescent shape. This is optional but looks professional.

4. 4

   Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, arrange the gyoza flat-side down in the pan without overlapping them. Let them cook for 3 to 4 minutes until the bottom is golden and crispy.

   Tip: Work in batches if needed rather than crowding the pan, as this prevents steaming and ensures a crispy bottom.

5. 5

   Pour the water around the gyoza, not directly on them. Cover the pan with a lid immediately and reduce heat to medium. Steam for about 8 to 10 minutes until the water is mostly evaporated and the wrappers are cooked through.

   Tip: You'll hear a gentle hissing sound, which tells you the steaming is working properly.

6. 6

   Remove the lid and let any remaining water evaporate for another minute. The bottoms should be crispy again. Transfer to a serving plate and serve warm with soy sauce or a dipping sauce of your choice.

   Tip: These are best enjoyed immediately while they're still warm and crispy on the outside.