# Ingredient List:
→ 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 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tablespoons neutral oil (canola or sunflower)
12 - Water, as needed
→ Dipping Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil (optional)
16 - 1/2 teaspoon 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 well incorporated.
02 - Place wonton wrappers on a clean surface. Put 1 heaping teaspoon of filling in the center of each wrapper. Moisten edges with water, fold over to form a half-moon shape, and press gently to seal. Flatten slightly with your 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 golden brown on the bottom.
04 - Add 2 tablespoons water to the pan and cover immediately with a lid. Steam for 2-3 minutes until wrappers are tender and filling is cooked through.
05 - Remove the lid and cook for 1 additional minute to re-crisp the bottoms. Repeat the cooking process with remaining dumplings and oil.
06 - Whisk together soy sauce, rice vinegar, chili oil (if using), and toasted sesame seeds in a small bowl until well combined.
07 - Transfer gyozas to a serving platter and serve immediately with the dipping sauce on the side.
