Step 1

Start by preparing the filling. Finely chop 1/2 head of napa cabbage. You can use a knife or a mandoline slicer for a finer chop.

Step 2

Place the chopped cabbage in a bowl and mix with 1 Tbsp of coarse salt. Let it sit for 10-15 minutes to draw out excess moisture. This step is crucial for a non-soggy filling.

Step 3

Finely mince 2 stalks of green onions (using the white and light green parts). You can reserve the darker green parts for the sauce if you like.

Step 4

If using dried shiitake mushrooms, rehydrate them according to package instructions. Finely mince 2-3 dried shiitake mushrooms (or 4-5 fresh ones, removing the tough stems).

Step 5

In a large bowl, combine 800g of ground pork. Add the minced green onions and shiitake mushrooms to the bowl.

Step 6

Add the flavorings to the pork mixture: 100ml cold water, 1 Tbsp beef stock (or chicken stock), 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 Tbsp minced garlic, and 1/2 tsp grated ginger. Mix well.

Step 7

Take the salted cabbage and squeeze out as much liquid as possible with your hands. This ensures the filling isn’t watery.

Step 8

Add the squeezed cabbage to the pork mixture. Sprinkle with a pinch of black pepper. Mix everything thoroughly, kneading the mixture with your hands until well combined. (★Tip: Ensure even mixing to prevent some parts from being too salty and others too bland.)

Step 9

Step 10

Step 11

Step 12

Turn the dough out onto a clean surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little flour; if too dry, add a tiny bit of water.

Step 13

Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with.

Step 14

Unwrap the rested dough and shape it into a long, even log, about 1-2 inches in diameter. Keep the dough covered with plastic wrap or a damp cloth to prevent it from drying out.

Step 15

Cut the log into pieces about 1.5-2 cm thick. Lightly dust a clean work surface or cutting board with potato starch to prevent sticking.

Step 16

Flatten each piece of dough slightly and, using a rolling pin, roll it out into a thin, round wrapper, about 3-4 inches in diameter. Aim for the edges to be slightly thinner than the center.

Step 17

For perfectly uniform wrappers, you can use a glass or cookie cutter to trim them into perfect circles. Re-gather any scraps, knead briefly, and roll out again.

Step 18

Place a gyoza wrapper in your palm. Spoon a moderate amount of the prepared filling into the center of the wrapper. Don’t overfill, as it will make sealing difficult.

Step 19

Lightly dampen the edge of the wrapper with water using your fingertip. This acts as a sealant.

Step 20

Fold the wrapper in half over the filling and pinch the edges firmly to seal. You can create pleats on one side for a classic gyoza look, or simply press firmly to seal. (★There are many ways to pleat gyoza; feel free to explore different folding techniques!)

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Step 22

Heat a non-stick skillet over medium-high heat and add a thin, even layer of oil (like olive oil or vegetable oil) to coat the bottom. (★Using a non-stick pan is essential to prevent sticking, and a moderately sized pan works best.)

Step 23

Arrange the formed gyoza in a single layer in the preheated pan, ensuring they don’t overlap.

Step 24

Pan-fry over medium-high heat for about 2-3 minutes, or until the bottoms are golden brown and crispy.

Step 25

Carefully pour the crispy skirt batter mixture into the pan around the gyoza, aiming for the liquid to come up about 1/3 of the way up the sides of the dumplings. Be cautious of steam.

Step 26

Immediately cover the pan with a lid and reduce the heat to medium-low. Steam for about 7-8 minutes, or until the wrappers are cooked through and the liquid has mostly evaporated, creating a crispy skirt.