# What You Need:
→ Filling
01 - 7 oz ground pork or chicken
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tablespoons neutral oil such as canola or sunflower
12 - Water as needed for sealing
→ Dipping Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil, optional
16 - 1/2 teaspoon toasted sesame seeds
# How-To:
01 - In a mixing bowl, combine ground pork, shredded napa cabbage, sliced green onions, minced garlic, soy sauce, sesame oil, grated ginger, sugar, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
02 - Lay wonton wrappers on a clean, dry surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Moisten the edges with water using your fingertip.
03 - Fold each wrapper over the filling to create a half-moon shape. Press the edges firmly to seal. Using your palm, gently flatten the dumpling to create a wider base for pan-frying.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Once shimmering, arrange half of the dumplings flat side down in the pan. Cook for 2 to 3 minutes until the bottoms achieve a golden-brown color.
05 - Add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2 to 3 minutes until the wrappers become tender and the filling cooks through. Remove the lid and cook for an additional 1 minute to re-crisp the bottoms. Transfer to a serving plate.
06 - Repeat the pan-frying, steaming, and crisping process with the remaining dumplings and 1 tablespoon of oil.
07 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds until combined.
08 - Transfer all gyozas to a serving platter. Serve immediately while hot alongside the dipping sauce.
