Ingredients
- Ground pork: 1 pound
- Gyoza wrappers: 40-50
- Napa cabbage, finely chopped: 1 cup
- Green onions, thinly sliced: 1/2 cup
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
Instructions
- Step 1: In a large bowl, combine ground pork, chopped Napa cabbage, green onions, soy sauce, sesame oil, grated ginger, and minced garlic. Mix well with your hands until all ingredients are evenly distributed.
- Step 2: Place a gyoza wrapper on a clean surface. Put about 1 tablespoon of the pork mixture in the center of the wrapper.
- Step 3: Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal. You can pleat one side of the wrapper for a more traditional look.
- Step 4: Heat a large non-stick skillet over medium heat. Add 1 tablespoon of oil to the skillet. Place the gyoza in a single layer, flat side down, making sure they are touching each other.
- Step 5: Pour 1/2 cup of water into the skillet, immediately cover with a lid, and let the gyoza steam for 6-8 minutes, or until the water has evaporated and the bottoms of the gyoza are golden brown and crispy.
- Step 6: Remove the lid and continue cooking for another minute to ensure the bottoms are extra crispy. Serve immediately with your favorite dipping sauce.
Notes
- Store uncooked gyoza in a single layer on a parchment-lined tray in the freezer, then transfer to a freezer bag once solid.
- Reheat leftover smash gyoza by pan-frying them with a touch of oil until heated through and crispy again.
- Serve these crispy smash gyoza with a vibrant ginger-scallion dipping sauce for an extra burst of flavor.
- For easier sealing, keep a small bowl of water nearby to remoisten the wrapper edges if they dry out too quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American