# What You’ll 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 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp sugar
09 - 1/4 tsp black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tbsp neutral oil (canola or sunflower)
12 - Water as needed
→ Dipping Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp chili oil
16 - 1/2 tsp toasted sesame seeds
# Directions:
01 - Combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper in a bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Lay wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Moisten edges with water, fold over to form half-moon shape, and press gently to seal. Flatten slightly with palm to smash the dumpling.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings flat side down in the pan. Cook for 2-3 minutes until bottoms are golden and crispy.
04 - Add 2 tablespoons water to the pan and cover immediately with lid. Steam for 2-3 minutes until wrappers are tender and filling is completely cooked through.
05 - Remove lid and continue cooking for 1 additional minute to re-crisp the bottoms. Repeat the frying and steaming process with remaining dumplings and remaining oil.
06 - Combine soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl. Stir until well blended.
07 - Serve gyozas immediately while hot and crispy, accompanied by the dipping sauce on the side.
