Yaki Gyoza

Ingredients

Yaki Gyoza Filling

• ¾ cup (packed) Napa cabbage, minced
• ½ teaspoon kosher salt
• ¼ pound ground pork
• ¼ teaspoon white pepper
• 1 garlic clove, grated
• ¼ teaspoon fresh ginger, grated
• 1 tablespoon plus 2 teaspoons chives, minced

Yaki Gyoza

• 24 gyoza skins
• ¼ cup water, divided, plus more for dipping
• 1 teaspoon Yaki Gyoza Filling
• Sesame oil, for cooking

Dipping Sauce

• ¼ cup seasoned rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1½ teaspoons sesame oil

Directions

1. For the filling: Place the Napa cabbage in a strainer and sprinkle with ¼ teaspoon of kosher salt, let it sit for 20 minutes. Using a cheesecloth, strain the cabbage to remove and discard as much liquid as possible.
2. Combine all the ingredients in a large mixing bowl, just until combined. (Be careful not to over mix, the pork fat will begin to melt.)
3. For the Yaki Gyoza: Place one gyoza skin on a clean wooden cutting board. Dipping your index finger into water and trace along the edges of the skin.
4. Fill with 1 teaspoon of the gyoza filling in the center of the skin and seal the edges of the dumpling (it resembles a half moon), pleating in edges as it meets the other. Place on a parchment lined cookie sheet. Repeat until all of the filling is used.
5. Using a non-stick pan, heat one tablespoon of sesame oil on medium. Working in batches of 8, add the dumplings into the pan and fry the bottoms until golden brown.
6. Pour in 2 tablespoons of water and cover with a lid. Steam the dumplings for 5 minutes, or until the internal temperature of pork reaches 165°F. Repeat with remaining dumplings. Remove from the pan and serve.
7. For the sauce: Combine all ingredients in a bowl and whisk. Serve immediately.