Homemade Gyoza with Crispy Wings

Ingredients

• 250 g Ground pork
• 150 g Green cabbage, finely chopped
• 20 pieces Gyoza or dumpling wrappers
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 3 Green onions, sliced
• 2 tbsp Vegetable oil
• 100 ml Water
• 1 tsp All-purpose flour(optional)
• 2 tbsp Rice vinegar(optional)
• 1 tsp Chili oil(optional)

Instructions

1. 1

   Combine ground pork, cabbage, garlic, ginger, 1 tbsp soy sauce, sesame oil, and half the green onions in a bowl. Mix well until sticky, about 5 minutes.

2. 2

   Place 1 tbsp filling in the center of each wrapper, wet the edges with water, fold, and pleat to seal. Repeat for all wrappers (about 10 minutes).

3. 3

   Mix flour with the water to make a thin slurry. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat and arrange gyoza flat-side down, cooking 2 minutes until bottoms brown.

4. 4

   Pour the flour slurry around the gyoza, cover, and steam-fry 5-6 minutes until water evaporates and a lacy crispy crust forms.

5. 5

   Uncover, drizzle remaining oil around the edges, and cook 1-2 more minutes until the crust is golden and crisp.

6. 6

   Mix remaining soy sauce with rice vinegar and chili oil for dipping. Serve gyoza crust-side up, topped with remaining green onions.