- 400 g Napa cabbages
- 250 g white cabbages
- cutting board
- bowl (large)
Finely cut both cabbages into small pieces and place in a large bowl.
- 10 g chives
- 5 g ginger
- 4 cloves garlic
- 2 stalks scallions
Finely cut chives, scallions, garlic, ginger and set aside in the large bowl with the cabbages.
Add ground pork to the vegetable mixture.
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 pinch salt
- 1 pinch pepper
Add soy sauce, sesame oil, oyster sauce, salt and pepper to the mixture. Mix well and knead with your hands until well combined.
- 2 packages Gyoza wrappers
- 50 ml water
Have a small bowl ready, filled with water, for dipping your fingers. Take a gyoza wrapper and place it in the palm of your hand. Dip your finger in the bowl of water, and wet the edge of the gyoza wrapper. Use a spoon and take a small amount of filling and place it in the middle of the wrapper.
Fold the wrapper in half. Then starting from the left side, use your thumb and index finger to pinch the pleat along one side, forming roughly 4 or 5 pleats. Make sure to seal the wrapper and prevent any filling from spilling as you fold along.
Place finished gyoza on a tray, or plate, as you continue filling the rest of the wrappers.
- frying pan (large, with lid)
Heat oil in a large frying pan. Once heated, place the gyoza in a single layer, in two rows. Cook until the bottom of the gyoza is lightly golden, roughly 3 min.
Pour water into the pan around the gyoza and place a lid. Steam the gyoza until the water is evaporated, roughly 5 min.
- 1 tbsp soy sauce (for serving)
- 1 tbsp vinegar (for serving)
- 1 drop chili oil (for serving)
Transfer to a plate and serve with a mixture of soy sauce, vinegar and chili oil (optional) as dipping sauce. Enjoy!