Gyoza

🔥 Prep

• Finely chop the 100g cabbage.
• Mince the 1 tsp garlic.
• In a bowl, combine the 200g ground pork, chopped cabbage, minced garlic, and 1 tbsp soy sauce; mix until evenly incorporated.
• Lay out the 20 gyoza wrappers on a clean surface, keeping them covered with a damp cloth to prevent drying.

🔥 Cook

• 1. Heat 1 tablespoon of vegetable oil in a large non‑stick skillet over medium-high heat until shimmering.
• 2. Arrange the gyoza in a single layer, flat side down, and cook for 2–3 minutes until the bottoms are golden brown.
• 3. Carefully pour 60 ml (¼ cup) of water into the pan, immediately cover with a lid, and reduce heat to medium to steam for 4–5 minutes.
• 4. Remove the lid, increase heat to medium‑high, and let the remaining water evaporate for 1–2 minutes to crisp the bottoms again.
• 5. Using a spatula, transfer the gyoza to a plate, keeping the crispy side up.

🔥 Serve

• Serve the gyoza hot with a dipping sauce made of soy sauce, rice vinegar, and a touch of chili oil.
• Garnish with finely sliced green onions or sesame seeds if desired.
• Pair with a simple side of steamed edamame or a light cucumber salad.