Chicken Gyoza with Soy Ginger Dip

Instructions

1. 1

   Prepare the Filling

   • Finely chop the napa cabbage. Place it in a bowl and sprinkle with a pinch of salt. Let it sit for 10-15 minutes to draw out moisture.
   • Firmly squeeze the cabbage with your hands or wrap it in a clean kitchen towel to remove as much water as possible. This is a crucial step to prevent a soggy filling.
   • In a large bowl, combine the squeezed cabbage, ground chicken, chopped green onions, minced garlic, and grated ginger.
   • Add 1 tbsp soy sauce, sake (if using), sesame oil, 0.5 tsp salt, and white pepper to the bowl.
   • Using your hands or a spatula, mix in one direction until the mixture becomes sticky and well-combined, about 2-3 minutes.
2. 2

   Assemble the Gyoza

   • Set up your wrapping station: a small bowl of water, gyoza wrappers, the filling, and a lightly floured baking sheet or tray.
   • Place a wrapper on your non-dominant palm. Spoon about 1 teaspoon of filling into the center. Do not overfill.
   • Dip a finger in the water and moisten the entire outer edge of the wrapper.
   • Fold the wrapper in half over the filling to create a semi-circle. Pinch the very center to seal it.
   • Starting from one corner, create 4-5 small pleats along one side of the wrapper, pressing each pleat firmly against the flat side to seal. Repeat on the other side, or continue pleating in one direction.
   • Place the finished gyoza on the floured tray, making sure they don't touch.
3. 3

   Pan-Fry and Steam the Gyoza

   • Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a tight-fitting lid over medium-high heat.
   • Once the oil shimmers, carefully arrange about 12 gyoza in the pan in a single layer, flat-side down. Be careful not to overcrowd the pan.
   • Fry for 2-3 minutes, or until the bottoms are golden brown and crispy. You can lift one to check.
   • Carefully pour 1/4 cup of water into the skillet (it will sizzle and steam aggressively). Immediately cover with the lid.
   • Reduce the heat to medium and let the gyoza steam for 4-5 minutes, or until the wrappers are translucent and the filling is cooked through.
   • Remove the lid and let any remaining water evaporate. Continue to cook for another 30-60 seconds to allow the bottoms to re-crisp.
   • Transfer the cooked gyoza to a plate and repeat the process with the remaining oil, water, and gyoza.
4. 4

   Make Dipping Sauce and Serve

   • While the gyoza are cooking, prepare the dipping sauce. In a small bowl, whisk together the remaining 2 tbsp soy sauce, 2 tbsp rice vinegar, and 0.5 tsp chili oil.
   • Serve the gyoza immediately, crispy-side up, with the dipping sauce on the side.