2 tablespoons vegetable oil for frying, or as needed
30 gyoza wrappers, or as needed
Bring a pot of salted water to a boil. Blanch the shredded cabbage until
it is tender but still crisp. Plunge into ice cold water, remove, and drain
In a medium bowl, combine the ground pork, cooked cabbage, green onion,
minced ginger, egg, soy sauce, chili oil and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place
a teaspoon of filling in the middle of the wrapper. Fold the sides up to form
a semicircle, and then pinch the edges to seal. Continue with the rest of the
gyoza wrappers until the filling is gone.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to
high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden
brown on the bottom.
Add 1/2 cup of water to the pan. Cover the dumplings and cook until the
water is absorbed (5 to 7 minutes).
Repeat with the remainder of the gyoza dumplings.
Serves 8 to 10 as an appetizer | Prep Time: 15 min | Cook Time: 20 min